Apple-Spice Brine For Turkey Breast

1. 1

   In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.

2. 2

   Bring to a boil and stir until sugar is dissolved.

3. 3

   Remove from heat and add water and allow to cool.

4. 4

   Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).

5. 5

   Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).

6. 6

   Refrigerate for 3-4 hours.

7. 7

   PREPARE STOVE-TOP SMOKER:

8. 8

   Add 2 tablespoon Alder wood to bottom of stove-top smoker.

9. 9

   Line drip tray with foil and spray.

10. 10

    Remove turkey from brine and place on rack.

11. 11

    Use closing lid if possible, otherwise fashion an aluminum tent for the cover.

12. 12

    Follow stove-smokers manufacture instructions for smoking poultry.

* Per serving · 4 servings · Values may vary.

No additional tips available.