About 5 minutes. This feature has been temporarily disabled during the beta site preview. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight. I, too, have been using this recipe since it was first published and the turkey is fantastic. Roast the turkey as you normally would, approximately 15 … These easy appetizers come together quickly and are a major crowd-pleaser for a holiday party. Maple Turkey Brine Recipe: 1 gallons water, 1 cup of kosher salt (coarse), 12 oz of real maple syrup, 2 TBS of Jeff’s Rub. For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup … UNITS: US. Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the … Let it rest at least 20 minutes before carving. Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and turkey. The Spruce. Place 2 quarts (1.9 liters) of water and other ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. 6 . serving. Hide Images. Maple-Sage Dry-Brined Turkey Dry brining (really just a fancy version of pre-salting) provides many of the benefits of wet brining (enhanced flavor, juicier meat) without the mess. Maple Brine For Turkey. Everyone loved it. in it before it couldn't hold any more. Combine 3 tablespoons butter and next 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter … Place the turkey in the refrigerator and let marinate overnight. The Spruce. This Bourbon Maple Brined Roast Turkey … Rub the skin with butter, then season all over with salt and pepper to taste. I cook the turkey in an "oil-less" fryer and it comes out perfectly moist and absolutely delicious. For the Brine: In a large stockpot or container, combine 5 quarts hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange … Remove the neck and giblets, rinse the turkey well, and put it in the cold brine; add water if the brine doesn’t cover the bird. Try it on your holiday turkey, large pork roasts, or weeknight pork chops. By using The Spruce Eats, you accept our, Classic Pork Chops and Tenderloin Salt Brine. Are you sure you want to delete your notes for this recipe? Keep the smoke going for 1-1/2 to 2 hours; then remove the chips and continue cooking without smoke until the bird is done. We brined it for almost the full four days and then smoked it on the egg. This was superb. INGREDIENTS Nutrition. Step 2 Combine orange zest and juice, garlic cloves, peppercorns thyme stems, rosemary stems, maple syrup, kosher salt, beer and water in a sauce pan. Boil for 1 minute and let the brine come to room temperature. This might take an hour or more. © Copyright 2020 Meredith Corporation. Refrigerate the turkey in the brine for 12 to 24 hours. So I combined the two. 1/4 cup maple syrup ; 1 tablespoon lemon juice ; Salt and pepper to taste; Instructions. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. A large turkey and pork roast require different times; if you are brining pork chops, halve the recipe. Recipe by Ross deBoss. Have a full bag of charcoal on hand, as you’ll need to add coals as the bird cooks. … Remove the bird from the brine, pat it dry, lightly brush it with olive oil, and set aside. 1 1 ⁄ 2. cups maple syrup. black peppercorns 1-15 lb turkey Finishing Touches For Turkey… Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. dry) 6 bay leaves 4 large cloves garlic, crushed 2-3 Tbsp. Place a quart of the water in a pot over medium heat and add the maple syrup and rub to the water to help it melt and mix together better. 2. This brine offers a sweet maple flavor and can be used on any kind of poultry and pork. MAKE IT SHINE! Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight. Add more wood chips as you need them. You simply coat the turkey with salt, herbs, and a bit of maple sugar and let it sit … Get daily tips and expert advice to help you take your cooking skills to the next level. You can also cut a small incision at the leg-thigh joint to see that the juices run clear. Bring to a boil. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. Refrigerate for 2 to 4 days, turning the bird twice a day. Using a brine before smoking helps add flavor and keeps the meat moist and tender. Add the crushed rosemary sprigs and bring to a boil. For the brine: 2 cups brown sugar; 1 cup maple syrup; 3/4 cup coarse salt 3 whole heads garlic, cloves separated (but not peeled) and bruised; 6 large bay leaves 1-1/2 cups coarsely chopped unpeeled fresh ginger; 2 tsp. Once the brine is at room temp add the turkey, breast side down. 2 . How To Cook a Juicy Turkey with Crisp Brown Skin, Why Brining Keeps Turkey and Other Meat So Moist, Maple-Brined Turkey Breast with Mushroom Gravy, Fresh Herb and Salt-Rubbed Roasted Turkey, Oysters with Blood-Orange Mignonette and Tajín, Sour Cream Coffee Cake with Toasted Pecan Filling, Crab Toasts with Smashed Avocado and Bloody Mary Aïoli, Brie Fondue with Fresh Thyme and Chardonnay, Spring Vegetables and Seafood, Better Together, How To Make Whole-Grain Pasta From Scratch, 3 whole heads garlic, cloves separated (but not peeled) and bruised, 1-1/2 cups coarsely chopped unpeeled fresh ginger, Nutritional Sample Size per 9-oz. Remove from heat, add remaining 2 quarts (1.9 liters) and allow the brine to cool completely before using. Allow a total of 4 to 4-1/2 hours to start the fire, cook the turkey, and let it rest. Then slow-smoked … bird is about 3 to 3-1/2 hours. Remove from heat, add remaining 2 quarts (1.9 liters) and allow the brine … First, make the brine. READY IN: 8hrs. Place 2 quarts (1.9 liters) of water and other ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. When the coals are hot and spotted gray, put an aluminum-foil drip pan that’s at least 1 inch deep in the middle of the grill. I brined a 12 pound turkey using your recipe starting on Monday. Keep the temperature in the grill between 275° and 325°F. Steps to Make It. Cover the grill and partially close the air vents. The Spruce Eats uses cookies to provide you with a great user experience. Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. 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