Apple-Spice Brine for Turkey Breast
- Reviews 3
Ready In: 4 hrs 15 mins
Serves: 4-6
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
- 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.
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