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Ingredients
- 2 c. Brown sugar
- 1 c. Maple syrup
- 3/4 c. Kosher salt
- 2 Tbsp. Garlic pwdr
- 6 lrg Bay leaves
- 3 Tbsp. Ginger
- 3 Tbsp. Black pepper
- 6 x Cloves
- 1 1/2 c. Soy sauce
- 1 Tbsp. Allspice
- 2 tsp Dry thyme
- 3 quart Water
Directions
- Here's one I used last year with GREAT results:
- This recipe is sufficient for a 12-to 14-lb. 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 in 1 qt water and bring to boil. Simmer 5 min, then add in to remining 2 qts of cool water. Refrigeratethoroughly before using brine.
- Makes 3 qts (sufficient for 12- to 14-lb. turkey).
- Brine for 2 to 4 days, turning the bird twice a day.
- Cook turkey 12 min per lb.:450 degrees for 30 min, then,
- 375 degrees for remainder of time.
- Inner thigh temp probe; done at 175 - 180 degrees
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