Apple-Spice Brine for Turkey Breast |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly! Ingredients:
2 cups apple cider |
2 cups water |
1/2 cup light brown sugar, packed |
1/2 cup kosher salt |
4 -6 garlic cloves, sliced |
2 bay leaves |
2 sprigs fresh thyme |
1 sprig rosemary |
1 tablespoon black peppercorns |
Directions:
1. In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
2. Bring to a boil and stir until sugar is dissolved.
3. Remove from heat and add water and allow to cool.
4. Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
5. Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
6. Refrigerate for 3-4 hours.
7. PREPARE STOVE-TOP SMOKER:.
8. Add 2 tablespoon Alder wood to bottom of stove-top smoker.
9. Line drip tray with foil and spray.
10. Remove turkey from brine and place on rack.
11. Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
12. Follow stove-smokers manufacture instructions for smoking poultry.
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