Close
Ingredients
| apple cider: 2 cups |
| water: 2 cups |
| light brown sugar (packed): 1/2 cup (packed) |
| Kosher salt: 1/2 cup |
| garlic: 6 cloves (sliced) |
| bay leaf: 2 |
| fresh thyme: 2 sprigs |
| fresh rosemary: 1 sprig |
| peppercorns: 1 Tbl |
Apple-Spice Brine for Turkey Breast
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
240 min -
Servings
5 serving(s)
Tags
- 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.