Maple Brined Turkey
The ultimate comfort food for any holiday gathering, Maple Brined Turkey offers juicy, flavorful meat infused with a sweet and savory brine. Perfect for Thanksgiving and beyond, this recipe promises to be a family favorite.
Equipment
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 12-14 pounds Turkey defrosted
- 1 cup Maple Syrup
- 1 cup Kosher Salt
- 1 Orange cut in half
- 1 Onion quartered
- 10 Cloves
- 20 Peppercorns
- 3 Star Anise
- 1-2 tablespoons Vegetable or Canola Oil
- Water
Instructions
- Place the maple syrup and salt in 4 cups of hot water. Stir until the salt dissolves.
- Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the orange halves (once juiced), the onion, cloves, peppercorns, and star anise, and stir to combine.
- Wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stockpot with the brine (you want the brine to just cover the turkey).
- Refrigerate for 18 hours to 2 days. (Or, you can set it in a cool safe place outdoors as long as it’s below 55 degrees outside).
- Preheat the oven to 450 degrees.
- Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.
- Place the turkey on a roasting rack inside a wide low pan and blot the turkey with a paper towel.
- Tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
- Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover.
- Pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast for 1 hour.
- Remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven and cook for another hour to 90 minutes.
- Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until you reach a temperature of 160-165 degrees. The turkey will continue to cook a bit more even after you take it out of the oven.
- Let the turkey rest for 20-30 minutes to allow the juices to redistribute and settle.
- Slice and serve with gravy or Cranberr-Wee-Sauce.
Notes
- Storage: Leftover turkey can be stored in an airtight container in the refrigerator for up to four days. Make sure to keep the meat moist by including some gravy or broth.
- Freezing: You can freeze leftover turkey for up to three months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Pairing: Serve your turkey with traditional sides like mashed potatoes, stuffing, and roasted vegetables for a complete holiday feast.
- Flavor Variations: Experiment with different herbs and spices in the brine, such as thyme or rosemary, to customize the flavor profile according to your preference.
- Cooking Method: If you have a large enough air fryer, you could also consider air frying the turkey for a more crispy skin.