Maple Brined Turkey

Name: Maple Brined Turkey
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT5H15M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 1 (20-pound) turkey; 15 to 20 servings
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

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Level: Intermediate
Total: 6 hr 30 min

Prep: 15 min
Inactive: 1 hr
Cook: 5 hr 15 min

Yield: 1 (20-pound) turkey; 15 to 20 servings

Level: Intermediate
Total: 6 hr 30 min

Prep: 15 min
Inactive: 1 hr
Cook: 5 hr 15 min

Yield: 1 (20-pound) turkey; 15 to 20 servings

Ingredients

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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.