Maple Brined Turkey
4 quarts water
2 cups dark brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic cloves, unpeeled
6-8 bay leaves
1 cup soy sauce
5 sprigs fresh thyme
1 1/2 cups fresh ginger, unpeeled, chopped
2 teaspoons dried chili 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. 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). Roast as usual.
NOTES:
We like Alton Brown's roasting technique (30-40 minutes at 500ºF; then 350º for remaining time).
4 quarts water
2 cups dark brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic cloves, unpeeled
6-8 bay leaves
1 cup soy sauce
5 sprigs fresh thyme
1 1/2 cups fresh ginger, unpeeled, chopped
2 teaspoons dried chili 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. 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). Roast as usual.
NOTES:
We like Alton Brown's roasting technique (30-40 minutes at 500ºF; then 350º for remaining time).
Sounds tasty. Any further prep to the bird before roasting? A rub or anything?
ReplyDeleteA nice rub of olive oil would be sufficient before roasting. Lots of flavor in this bird already!
ReplyDelete