Recipe by Vicki Q
A little bit of this and that goes a long way in this brine. This is the only way to start off on the right foot in cooking a fabulous turkey. Makes enough to brine two 12 pound birds.
Top Review by LtlPhyl #2
I can't rate this recipe yet because I haven't tried it but I'm a New Englander and with the ingredients of maple syrup and cider listed here this is definitely a must try brine in my opinion. I can only advise others who may like to use this brine to not substitute maple syrup for a maple flavored syrup or apple juice for apple cider. Apple Cider is generally found in the refrigerated section of your grocer's produce department if available and pure maple syrup you will find with your other flavored syrup products. Thank you for sharing, Vicki.
- 1 cup kosher salt
- 1 cup maple syrup
- 1⁄4 cup brown sugar
- 2 (49 ounce) cans low sodium chicken broth
- 1 tablespoon thyme
- 1 tablespoon onion flakes
- 1 teaspoon sage
- 1 orange, cut in eighths
- 1 lemon, cut in eighths
- 1 gallon ice
- 1 gallon cider
Directions See How It's Made
- Combine salt, syrup, and sugar with broth in large saucepan over medium heat.
- Simmer 10 minutes, stirring occasionally, until well combined.
- Let cool and add to brining container along with orange and lemon pieces, thyme, onion, sage, ice, and cider.
- Add poultry to brine and let sit overnight, ensuring that temperature stays below 40 degrees, using icepacks if necessary.
- Before cooking poultry, remove from brine, pat dry, and stuff cavities with several pieces of the orange and lemon.