Maple-Sage Brined Turkey
When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. —Kim Forni, Laconia, New Hampshire
Ingredients
- 4 quarts water
- 1-1/2 cups packed brown sugar
- 1 cup sea salt
- 1 cup maple syrup
- 1 cup cider vinegar
- 24 fresh sage leaves
- 6 bay leaves
- 2 tablespoons yellow prepared mustard
- 2 tablespoons coarsely ground pepper
- 1 teaspoon ground cloves
- 4 quarts ice water
- 2 turkey-size oven roasting bags
- 1 turkey (14 to 16 pounds)
- TURKEY:
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, optional
