Description
A maple and citrus brine that ensures a moist and flavorful turkey.
Ingredients
Scale
- 4 cups apple cider
- 1 cup brown sugar
- 1 cup kosher salt
- 1 cup maple syrup
- 2 bay leaves
- 2 tablespoons black pepper corns
- 3 cloves garlic, minced
- 3 rosemary sprigs, strip off leaves
- 3 oranges
- 5 quarts ice cold water
- 16 pound turkey
Instructions
- In a medium saucepan, combine the apple side, brown sugar, maple syrup, kosher slat, bay leaves, pepper corns, garlic, rosemary and heat over medium high heat. Stir until the salt and sugar have dissolved. Let cool.
- Using a peeler, remove the peels from the oranges and add them to the mixture. Cut the oranges in half and add the juice to the mixture as well.
- In a large brining bag, pour in the mixture and add the 5 quarts of ice cold water.
- With the help of another, carefully submerge the turkey (remove the neck and giblet bag, first and reserve if using for gravy) into the brining bag and transfer the whole bag in the refrigerator for 24 hours. Make sure the turkey is completely submerged. Add more water as needed.
- When ready to roast the turkey, remove the turkey from the brine and discard both the brine and the brining bag.
- Rinse the turkey and pat dry with many paper towels, let the turkey come to room temperature for 1 hour.
- Truss and cook according to your desired method of cooking.