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Maple Brined Turkey Recipe

Maple Brined Turkey

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on November 23, 2009

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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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  • on November 27, 2008

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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.

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  • on August 30, 2008

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    I've used this a number of times and I have had several guest make this very comment.

    In the summer, I use this recipie and then smoke it on the grill for a few hrs. I usually just do a breast as it's easier to handle and we're white meat fans anyway. Can't go wrong. just remember Low and slow for smoking and make sure you let it rest for a good 15 minutes before carving. It will be incredibly moist if you wait.

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  • on January 06, 2008

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    I have never made a turkey this way but wanted to give it a try. I made this for Thanksgiving dinner and it was awesome. The turkey was very moist and flavorful. Rave reviews. This recipe is a keeper. Thank you guys!!

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  • on November 27, 2007

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    I made the brine the night before and left it on the stove overnight to cool. Put the turkey in the brine and kept it in a iced cooler for 24 hrs. My husband smoked the turkey for about 7 hrs. at our campsite. It was soooo delicious and moist. I will use the brine method from now on.

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  • on November 19, 2007

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    I used this recipe last year for Thanksgiving for my family. I then treated my husbands entire unit at our annual christmas party by providing both turkeys cooked using this brine. Everyone absolutly loved it! Great flavor with a hint of sweetness, and so moist! This is the recipe I will use this year as well!

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  • on January 08, 2007

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    Fantastic!!!
    This was the first time that I have ever brined a turkey. I cut the recipe in half because my turkey was about 12 pounds. It was so easy to do and the turkey was so moist and delicious.

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  • on December 10, 2006

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    It really works however I took it one step further.
    To Insure the brine completely covered the turky I placed water on the outside of the plastic bag.

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  • on November 25, 2006

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    To anyone wanting to try this recipe, you are in for a treat. This turkey was easy to do and it tasted great. The seasoning was balanced and it was moist. I could not hardly get on the platter due to eating it myself.

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  • on November 24, 2006

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    Used this brine for Thanksgiving. Turkey was very moist and delicious.

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