Apple Spice Brine For Turkey Breast
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!!
Steps
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.
Pour cooled brine over poultry and seal.
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.
Ingredients
apple cider, water, light brown sugar, kosher salt, garlic cloves, bay leaves, fresh thyme, rosemary, black peppercorns