Apple Pecan Smoked Turkey Breast
Take your Thanksgiving turkey to the next level with this mouth-watering apple pecan smoked turkey breast recipe.
Servings: 6
Ingredients
For the Smoker
- Pecan Pellets or chips
- Tin Pan
For the Brine
- 1/2 Cup Maple Syrup
- 1/4 Cup Brown Sugar
- 1 Cup Kosher Salt
- 4 Cups Apple Juice *see note
- 1 Cup Orange Juice
- 32 ounces Chicken Broth
- 1 teaspoon Smoked Paprika
- 6.5 lb Turkey Breast bone in
For the Turkey Rub
- 3 Tablespoons Brown Sugar
- 1 ½ Tablespoons Smoked Paprika
- 2 teaspoons Ground Mustard
- 1 Tablespoon Kosher Salt
- 1 teaspoon Onion Powder
- 1 ½ teaspoons Garlic Powder
- 1 teaspoon Chipotle Chili Pepper Seasoning
- 1 teaspoon Pepper
- 1 ½ teaspoon Cumin
- 6 Tablespoons Butter softened
- 3/4 Cup Pineapple Juice
- 3/4 Cup Water
For the Gravy
- 1-2 Tablespoon Cornstarch
- 1-2 Tablespoon Water
Instructions
For the Brine
- In a large pot, add the brine ingredients. Stir to combine.1/2 Cup Maple Syrup, 1/4 Cup Brown Sugar, 1 Cup Kosher Salt, 4 Cups Apple Juice, 1 Cup Orange Juice, 32 ounces Chicken Broth, 1 teaspoon Smoked Paprika
- Rinse the turkey breast thoroughly.6.5 lb Turkey Breast
- Place the turkey in the brine and put the lid on the pot. Refrigerate 10-12 hours or overnight.
For the Smoker
- Remove the turkey from the brine, discarding all liquid and pat the turkey completely dry.
- In a bowl, combine the spice ingredients and stir to mix.3 Tablespoons Brown Sugar, 1 ½ Tablespoons Smoked Paprika, 2 teaspoons Ground Mustard, 1 Tablespoon Kosher Salt, 1 teaspoon Onion Powder, 1 ½ teaspoons Garlic Powder, 1 teaspoon Chipotle Chili Pepper Seasoning, 1 teaspoon Pepper, 1 ½ teaspoon Cumin
- Add the butter and stir again.6 Tablespoons Butter
- Rub the mixture all over under and over the skin of the turkey.
- Heat a Traeger Smoker to 300 degrees F with pecan pellets or chips.Pecan Pellets
- Place the pineapple juice and water in a tin pan under the rack in the smoker.3/4 Cup Pineapple Juice, 3/4 Cup Water
- Put the turkey, breast side down, on the smoker rack and close the lid.
- Smoke for 3 to 3 ½ hours depending on your smoker.
- Remove the turkey to rest for 20 minutes under tented foil, reserving the drippings in the tin pan.Tin Pan
- Slice the turkey and serve with gravy.
For the Gravy
- Pour the drippings into a Gravy Fat Separator .
- Heat a skillet to medium high heat and pour off the drippings, avoiding too much fat.
- Whisk together the cornstarch and water and as the drippings begin to simmer, whisk in the cornstarch slurry.1-2 Tablespoon Cornstarch, 1-2 Tablespoon Water
- Continue to whisk as the gravy thickens and serve immediately.
Turkey Basics
- A frozen turkey will need thaw 24 hours per every 5 pounds.
- Turkey will need to smoke for 25-30 minutes per pound.
- Safe internal temperature for a turkey is 165 degrees F in the breast.
Turkey Timeline
- Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)
- Brine: 10-12 hours (Wednesday evening – Thursday morning)
- Turkey smokes: 3-3.5 hours
- Turkey rests: 20 minutes
Video
Notes
You may use apple juice or apple cider. If you don't have either, Place 1 Cup of Apple Cider Vinegar in a cup and fill the rest with water.
Smoked turkey can be frozen for up to 3 months.
Nutrition
Serving: 12oz | Calories: 868kcal | Carbohydrates: 64g | Protein: 108g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 21713mg | Potassium: 1677mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1670IU | Vitamin C: 25mg | Calcium: 171mg | Iron: 4mg