Maple Brined Turkey

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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!

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I followed the ingredients and instructions every step of the way and the turkey came out salty. No maple flavor, no seasoned flavor just salty. The juices that came from the turkey were salty as well so we ended up with salty gravy. Don't put the entire amount of salt that the recipe says or you will have salty turkey, not maple turkey at all. :(

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Well the first part was easy thanksgiving I will post again

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I made this last year and it was my first time making a turkey.Needless to say it came out great! I have to admit i have never tasted a more tender turkey. This is a keeper

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This is one of my family's favorite ways to have a bird prepared. It's sweet and savory and full of flavor. I've used this on turkey, chicken and game hens and it's a big hit every time. I've never had meat fall off the bone before.

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This was a nice brine. The problem is that when I'm cooking I want "Wow! That was an amazing turkey!" brine. I prepared Alton Brown's brine the year before and that was an Amazing Turkey!

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Thanks for this recipe. I have used Alton Brown's brine for many years now and was ready to try something a little different. The ingredients were not as expensive, since there were fewer. We liked the tenderness of the bird. The brine is not a "flavoring" per say, as it does not leave a ton of different taste to the meat. I stuffed some aeromatics to the cavity while baking. There were not a lot of juices in the pan, hardly any actually. We soaked for almost a full 24 hours and were happy with the results. Thank you!

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This was my first time cooking Thanksgiving dinner and I hosted 10 people. Needless to say, I was very nervous. I soaked the large turkey in the brine for about 14 hours and it was absolutely moist and delicious. I got rave reviews from my guests and my mother actually pulled me aside after dinner and said it was the best turkey she's ever had.

Thank you Dan Smith, Steve McDonagh, and the Food Network.

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I used this recipe last year and I plan on using it again. I added some fresh rosemary and thyme to give it a little extra flavor. It was great! I can't wait to make it again this year!

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I always use food network and what I look for is the rating and then I try it. Listen, I'm an exceptional cook, and I have tried brines before, on larger turkeys and it was wonderful. This time it made it sooooo salty. I did exactly what it said and it came out like salty turkey, my family tried to make me happy saying it was great then later my sister confessed to me my fears were true and one by one my family told me it was way too salty. If I were you, do yourself a favor the only thing I would change on this is add one cup of salt instead of 2 cups. Another thing I noticed is that the turkey didn't give any drippings, just a little, and it burned on the bottom below the roasting rack. I tried to make gravy with it and when I tasted it, it was really salty too. I even stuff my turkey with fruits and vegetables and herbs so it makes alot for drippings and makes it nice a favorful. I think it had something to do with all that salt.

Thanks for reading.