Maple Brined Turkey
12-14 lb turkey
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger
3 tsp red pepper 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, adding additional water as necessary. 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).
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger
3 tsp red pepper 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, adding additional water as necessary. 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).
For traditional roasted turkey:
Preheat oven to 500ºF. Roast turkey for 30-40 minutes. Reduce oven temperature to 350º and bake until bird reaches an internal temperature of 160º in the deepest part of the thigh. Using this technique, a 14 pound bird should require a total of about 2 hours for roasting.
Preheat oven to 500ºF. Roast turkey for 30-40 minutes. Reduce oven temperature to 350º and bake until bird reaches an internal temperature of 160º in the deepest part of the thigh. Using this technique, a 14 pound bird should require a total of about 2 hours for roasting.
For smoked turkey:
Smoke with Apple or Cherrywood. In a traditional smoker, you should figure you’ll need about 30 inutes per pound when smoking at about 230 degrees F. We use an Orion Convection Cooker with amazing results. Cooking time is about 7 minutes per pound (1 ½ hours for a 12 lb bird).
Smoke with Apple or Cherrywood. In a traditional smoker, you should figure you’ll need about 30 inutes per pound when smoking at about 230 degrees F. We use an Orion Convection Cooker with amazing results. Cooking time is about 7 minutes per pound (1 ½ hours for a 12 lb bird).
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