Tuesday, November 27, 2007

Maple Brine for Turkey

Since the maple brined turkey is always the highlight of Thanksgiving dinners at our house, I thought I'd share.

Maple Brined Turkey

4 quarts water
2 cups dark brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic cloves, unpeeled
6-8 bay leaves
1 cup soy sauce
5 sprigs fresh thyme
1 1/2 cups fresh ginger, unpeeled, chopped
2 teaspoons dried chili flakes

Combine all ingredients in a large pot. Bring to a boil, then simmer for 10 minutes.
Refrigerate until cold.

To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat.

Place turkey in large stockpot. Pour cooled brine over the top. Refrigerate for 24-48 hours, turning bird occasionally.

For a crisp skin, remove bird from brine, pat dry, and place in a roasting pan overnight (uncovered). Roast as usual.

We like Alton Brown's roasting technique (30-40 minutes at 500ºF; then 350º for remaining time).


  1. Sounds tasty. Any further prep to the bird before roasting? A rub or anything?

  2. A nice rub of olive oil would be sufficient before roasting. Lots of flavor in this bird already!


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