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
Reviews
I have never made such an amazing turkey as I just did with this brine. I usually tolerate the turkey and this time I ate it for dinner and then devoured leftovers in the best sandwiches I have ever eaten. The only brine I will use from now on. Flavourful and easy. I have bought another turkey to roast in early January. I can’t wait.
I see this is for a 14-16 lbs turkey. What would be the ingredient measurements for an 18-20 lbs turkey? This sounds really good.
What an awesome recipe...definitely a new favorite! I cut the recipe in half and used it with a 7# chicken. As a Volunteer Field Editor for TOH, I highly recommend it!
This was the moistest, most flavorful turkey we've ever had! Will use this recipe again and again.