Maple Brined Turkey

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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.

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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?

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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.