Maple Brine
About 5 years' ago I began brining our Christmas turkey in this maple brine. The smell of the brine is just tantalizing. The turkey is delicious and a huge side benefit is the drippings for the gravy. We all swoon over the gravy. So glad I found this recipe.
Maple Brine
55 min | 30 min prep
1 gallon
- 2 cups brown sugar
- 1 cup maple syrup
- 3/4 cup kosher salt
- 3 heads garlic, cloves separated, not peeled
- 6 bay leaves
- 1 1/2 cups fresh ginger, unpeeled, chopped
- 2 teaspoons dried chili pepper flakes
- 1 1/2 cups soy sauce
- 5 sprigs fresh thyme
- 3 quarts water
- Combine all ingredients in large stainless steel pot.
- Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
- Rinse turkey well.
- Put turkey in cold brine.
- Use a stainless, plastic or other non-reactive container.
- Add water if brine doesn't cover bird.
- Refrigerate 2- 4 days, turning bird twice a day.
- To cook: remove turkey from brine, pat dry, brush with olive oil.
- Either grill or cook in oven.
- It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hours or overnight, uncovered.
- This completely dries out the skin to ensure a crisp finish.
- DO NOT stuff turkey.
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