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Maple-Flavored Turkey Brine


2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
2 tablespoons garlic powder
6 large bay leaves
3 tablespoons ginger
3 tablespoons black pepper
6 cloves
1 1/2 cups soy sauce
1 tablespoon allspice
2 teaspoons dried thyme
3 quarts water

Here's one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb. turkey. Check your container's (crock) volume. Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remaining 2 quarts of cold water. Chill thoroughly before using brine. Makes 3 quarts (enough for 12- to 14-pound turkey). Brine for 2 to 4 days, turning the bird twice a day. Cook turkey 12 minutes per pound: 450F for 30 minutes, then, 375F for remainder of time. Inner thigh temp probe; done at 175 - 180F Posted to the BBQ List in Nov. 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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