Prep 15 mins
Cook 4 hrs
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!
- 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
- In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
- Bring to a boil and stir until sugar is dissolved.
- Remove from heat and add water and allow to cool.
- Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
- Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
- Refrigerate for 3-4 hours.
- PREPARE STOVE-TOP SMOKER:.
- Add 2 tablespoon Alder wood to bottom of stove-top smoker.
- Line drip tray with foil and spray.
- Remove turkey from brine and place on rack.
- Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
- Follow stove-smokers manufacture instructions for smoking poultry.
***I am only reviewing the brine recipe*** Easy recipe that is well explained for the beginning briner. Flavorful results! I will use this again next year. Thanks!
Yum! This had a great taste with just a hint of sweetness from the cider. We soaked our turducken breast (which was just over a pound) over night. The meat was nice and moist. Thanks for the recipe.