Maple Brined Turkey
- Level: Intermediate
- Yield: 1 (20-pound) turkey; 15 to 20 servings
- Total: 6 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 hr 15 min
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.