Salamoia per petto di tacchino

Ingredienti

• 1/4 cup kosher salt
• 32 ounce chicken stock
• 4 cups apple juice
• 1/4 cup Montreal chicken seasoning
• 1 turkey breast (thawed, preferable bone-in)
• fresh fruit slices and fresh herbs (optional)

Preparazione

1. 1

   Dissolve ¼ cup of kosher salt in 2 cups of warm water. Set aside to cool.

2. 2

   Add cooled water, chicken stock, apple juice, and chicken seasoning to large stock pot or 12 quart food storage container. Stir in any of the variation ingredients if using. Stir thoroughly.

3. 3

   Place the turkey breast in the container. Add water until the turkey breast is just covered.

4. 4

   Refrigerate for 12-24 hours.

5. 5

   Smoke over indirect heat at 275° for 3-4 hours or until internal temperature reaches 165° according to your smokers directions. Apple or cherry wood are great for this recipe.

6. 6

   Remove from smoker and tent loosely with foil for 20 minutes. Carve and serve.