Brining liquid for turkey

Yield: 1 Servings

Measure Ingredient
2 cups Brown sugar
1 cup Maple syrup
¾ cup Kosher salt
2 tablespoons Garlic powder
6 larges Bay leaves
3 tablespoons Ginger
3 tablespoons Black pepper
6 \N Cloves
1½ cup 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 remining 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: 450 degrees for 30 minutes, then, 375 degrees for remainder of time.

Inner thigh temp probe; done at 175 - 180 degrees Posted to bbq-digest by "Magers" <magers@...> on Nov 15, 1998, converted by MM_Buster v2.0l.

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