Photo: Maple Brined Turkey Recipe
Ingredients
- 8 quarts water
- 2 cups kosher salt
- 2 cups pure maple syrup
- 2 bunches fresh thyme
- 6 bay leaves
- 4 large garlic cloves, peeled and crushed
- 3 tablespoons black peppercorns
- 1 (20-pound) turkey
Directions
Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
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By meandchloe
Richmond, VA
on November 08, 2012
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I love this recipe. I made it one year and my brother had the nerve to run home and grab his tupperware containers to take the leftovers with him.
The meat is juicy and moist and flavorful. Absolutely great!
A few things to note after reading the previous reviews:
1. If you use anything other than the prescribed kosher salt, you will be sadly disappointed as the volumes will be off and you will get a very salty bird.
2. You also have to pat your bird dry.
3. Also, if you are using a small bird you may wish to half the recipe as it does call for a twenty pound bird.
By gotwine1_12290520
Riverside, 43
on August 13, 2012
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This recipe is the "bomb"! I had never brined a turkey before, and this was the best! I just usually put it in the oven and that was it! Not only was this turkey fantastic, it made the best gravy I've ever fixed and it was superb!!!
To those that found it "too salty", could it possibly be that you didn't drain it off well enough or dry it well enough?
By audreys32
Campbell, CA
on December 24, 2011
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Perfect! Super easy brine. You must pat the turkey dry after the brine or else it will be super salty, hence the brine. Then rub sage butter all over the turkey and under the skin, stuff it with an onion quartered, garlic head sliced in half, 1 lemon halved, and a bunch of thyme and rosemary, salt and pepper and roast it. It comes out delicious every time!
Read all 23 reviews