Mean Chef's Maple Brine

"I adopted this recipe from Mean Chef. "Great brine for turkey or chicken.""
 
Mean Chef's Maple Brine created by 2Bleu
Ready In:
55mins
Ingredients:
10
Yields:
1 gallon
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ingredients

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directions

  • 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 hour or overnight, uncovered.
  • This completely dries out the skin to insure a crisp finish.
  • DO NOT stuff turkey.

Join The Conversation

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  1. rodpederson
    You don't have to let the bird dry in the refrigerator to get a nicely browned skin. Get out your hair dryer and dry the bird in jig time!
     
  2. 2Bleu
    This was our first time ever brining. We normally have a stuffed turkey for the holidays, but this year it was just 3 of us so we purchased a whole bone-in turkey breast and made Recipe #267637 on the side. The brine is very easy to do, and we placed it with the turkey breast into a 2.5 gallon ziploc bag and then into a pot to marinade for 2 days, then dried as directed for about 8 hours. While the brine made for a nice, moist turkey, it was too sweet for us, and the left overs were a bit firm and rubbery. Thank you for sharing Mean's recipe, but we feel we will revert to the old fashioned 'stuffed and roasted' bird for the holidays.
     
  3. 2Bleu
    Mean Chef's Maple Brine Created by 2Bleu
  4. 2Bleu
    Mean Chef's Maple Brine Created by 2Bleu
  5. 2Bleu
    Mean Chef's Maple Brine Created by 2Bleu

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