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Perfect Smoked Turkey Breast Recipe with Easy Maple Bourbon Glaze

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A tender, smoky turkey breast with a sweet and savory maple bourbon glaze, perfect for special occasions or a comforting weekend meal.

Ingredients

Scale
  • 3 to 4 pounds skin-on, boneless turkey breast
  • Brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 3 smashed garlic cloves
  • 2 sprigs fresh rosemary (optional)
  • 1 teaspoon black peppercorns
  • Dry Rub:
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Maple Bourbon Glaze:
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon whiskey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt

Instructions

  1. Prepare the brine by combining water, kosher salt, brown sugar, garlic cloves, rosemary sprigs, and peppercorns in a large pot. Heat just enough to dissolve salt and sugar, then cool completely (about 15 minutes).
  2. Submerge the turkey breast in the cooled brine, cover, and refrigerate for 4 to 6 hours (no more than 8 hours).
  3. Remove the turkey from the brine and pat dry thoroughly with paper towels. Let it rest at room temperature for 30 minutes.
  4. Mix smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Rub evenly over the entire turkey breast, working under the skin where possible.
  5. Preheat the smoker to 225°F (107°C). Use apple or cherry wood chips for smoking.
  6. Place the turkey breast skin side up on the smoker grate. Smoke for about 2 to 2.5 hours, or until internal temperature reaches 150°F (65°C). Keep the smoker closed as much as possible.
  7. While smoking, make the maple bourbon glaze by combining maple syrup, bourbon, Dijon mustard, apple cider vinegar, cinnamon, and salt in a saucepan. Simmer gently for 10 minutes until slightly thickened.
  8. Brush the glaze generously over the turkey breast and continue smoking for another 30 minutes or until internal temperature reaches 160°F (71°C).
  9. Remove the turkey from the smoker and tent loosely with foil. Rest for 15-20 minutes to allow juices to redistribute.
  10. Slice against the grain into thick slices. Drizzle leftover glaze over the slices or serve on the side.

Notes

Cool the brine completely before adding the turkey to avoid partially cooking the meat. Keep the smoker closed as much as possible to maintain temperature and smoke intensity. Use fruit woods like apple or cherry for a mild, sweet smoke. Apply the glaze in the last 30 minutes to prevent burning and build a sticky crust. Resting the turkey after smoking is essential for juicy slices.

Nutrition

Keywords: smoked turkey breast, maple bourbon glaze, smoked turkey recipe, easy smoked turkey, turkey breast recipe, barbecue turkey, smoked meat

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