Pit Boss Smoked Turkey Breast: A Recipe for Bourbon-Glazed Goodness

This recipe for Bourbon-Glazed Smoked Turkey Breast will add a shot of top-shelf flavor to your holiday table. The Shady Brook Farms® Turkey Breast is smoked on a Pit Boss Wood Pellet Grill and then glazed with a sweet and rich mixture of maple syrup butter, orange juice, and your favorite bourbon. The sauce caramelizes in the final minutes of cooking for mouthwatering flavor that everyone will be raising their glass to.

Ingredients:

• 1/2 cup Bourbon
• 2 Tbsp Pit Boss All Purpose GSP Rub
• 1/4 cup Maple Syrup
• 2 Tbsp Olive Oil
• 1/2 Tbsp Onion Powder
• 1/4 cup Orange Juice
• 9 lbs Shady Brook Farms® Turkey Breast, Whole, Bone-In
• 1 Sweet potato, halved
• 2 Tbsp Tamari
• 1/2 Tbsp Thyme, Dried
• 1 Stick Butter
• 1 Yellow onion, halved
• Pit Boss Hickory Blend Hardwood Pellets

Special Tools:

• Cast Iron Skillet
• Paper Towels
• Small sauce pan
• Whisk

Instructions:

1. Rinse the turkey thoroughly under cold water and then blot dry with paper towels.
2. Rub the turkey with olive oil and then season the inside and outside of the cavity with a blend of All Purpose GSP Rub, onion powder, and dried thyme. Place the turkey in a cast-iron skillet and prop it up on either side with the onion and potato. Set aside.
3. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with the lid open for 10 minutes. Then preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
4. Transfer the turkey to the grill and smoke for 3 to 3 ½ hours, or until an internal temperature of 165°F is reached. Rotate the turkey after 1 ½ hours.
5. While the turkey is smoking, prepare the glaze: Melt the butter in a small saucepan over medium heat.
6. Whisk in the bourbon, maple syrup, orange juice, and soy sauce. Bring to a boil and then reduce to a simmer.
7. Simmer for 10 minutes, until the sauce begins to reduce and slightly thicken. Set aside.
8. Baste the turkey with the glaze every 20 to 30 minutes, after rotating the turkey.
9. Remove the turkey from the grill and allow it to rest for 20 minutes before slicing and serving warm.

Tips:

• Allow 3 to 4 days to completely thaw the turkey in the refrigerator. Let it sit out at room temperature for 1 hour prior to smoking.
• Use Pit Boss Hickory Blend Hardwood Pellets for a smoky flavor that complements the bourbon glaze.
• Don’t be afraid to experiment with different types of bourbon to find your favorite flavor combination.
• This recipe can easily be doubled or tripled to feed a larger crowd.

Additional Notes:

• The smoking time for turkey breast on a Pit Boss can vary depending on the size and thickness of the meat. As a general guideline, plan for about 30 minutes of smoking time per pound of turkey breast at a temperature of 225-250°F.
• Be sure to use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast.
• Let the turkey rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Enjoy your Pit Boss Smoked Turkey Breast!