Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mean Chef's Maple Brine Recipe
    Lost? Site Map

    Mean Chef's Maple Brine

    Mean Chef's Maple Brine. Photo by 2Bleu

    1/4 Photos of Mean Chef's Maple Brine

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    ~Bekah~'s Note:

    I adopted this recipe from Mean Chef. "Great brine for turkey or chicken."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Combine all ingredients in large stainless steel pot.
    2. 2
      Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
    3. 3
      Rinse turkey well.
    4. 4
      Put turkey in cold brine.
    5. 5
      Use a stainless, plastic or other non-reactive container.
    6. 6
      Add water if brine doesn't cover bird.
    7. 7
      Refrigerate 2- 4 days, turning bird twice a day.
    8. 8
      To cook: remove turkey from brine, pat dry, brush with olive oil.
    9. 9
      Either grill or cook in oven.
    10. 10
      It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
    11. 11
      This completely dries out the skin to insure a crisp finish.
    12. 12
      DO NOT stuff turkey.

    Ratings & Reviews:

    • on November 17, 2002


      Wow.. Mean Chef.. This was awesome! I used an oven stuffer roaster chicken. I put the brine and the chicken in a 2-gallon Zip Lock bag and then set it all in a soup pot to hold it in the refrigerator. I halved the recipe for the brine since I used a chicken instead of a turkey. This was the most moist chicken I've ever had. It didn't taste like I thought it would. I expected it to taste like teriyaki because of the ingredients in the marinade.. but IT DIDN'T! It was just so beautifully browned and delicious. I left it in the brine for 2 1/2 days and then let it sit in the refrigerator to dry for 1/2 day. I am certainly going to do this again. I think I'll even do my chicken pieces this way too. Thanks Mean Chef. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2002


      There just isn't a better way to prepare a turkey than to "brine it" prior to cooking. This is an excellent brine - one I'll likely use for my Thanksgiving turkey this year. I tried it on a turkey breast and the results were terrific.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2003


      This made a fabulous turkey. I had a 15-pounder in the freezer so I thawed it in the fridge for a couple days first. Then I made the brine exactly as posted and dropped the turkey in, brined for 3 days, turning as instructed. I roasted the brined bird in my large Nesco (with an onion, carrot, celery stalk inside - ala Joy of Cooking). It was falling-apart moist and tender and the flavor imparted by the brine makes a plain ol' turkey something very special. Oh, btw, MC - I did end up making soup with the remains - thumbs up!! Probably will never prepare a turkey any other way again! Thanks, Meanie!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (49)


    Nutritional Facts for Mean Chef's Maple Brine

    Serving Size: 1 (4575 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3147.7
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 109319.7 mg
    Total Carbohydrate 754.7 g
    Dietary Fiber 10.6 g
    Sugars 627.1 g
    Protein 59.6 g

    The following items or measurements are not included:

    fresh thyme

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes