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Maple Turkey Brine

Maple Turkey Brine

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US92

This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4337 mg
  • 173%

Based on a 2,000 calorie diet

Directions

  1. Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
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Reviews

melissa
26
11/25/2011

i was so nervous about this brine- my husband chose the recipe, and when it was hot it smelled AWFUL! i let it cool, and it smelled a little better, but just a little. i made just a turkey breast (though it was huge!), so i brined it about 12 hrs, then roasted it with butter and maple syrup glaze (martha stewart has a good recipe). my husband's fave holiday is thanksgiving- he took me aside to say it was by far the best turkey he's ever had. not bad for the vegetarian chef!

Wendy Nail
22
12/25/2011

This is a great brine, the soy sauce gives the turkey a lovely rich color and the turkey was very juicy. I put the garlic cloves in the cavity for cooking and people were fighting for them! For smaller birds, use a shorter time in the brine to keep it from being too salty.

dsz5463
15
1/7/2012

Oh my, this was good. I left out the bay leaf, subbed Maker's Mark for the sour mash and marinated a pork rib roast overnight. Roasted it at 450 for 15 minutes, dropped the temperature to 350 until the roast was just barely pink. What wonderful flavor. It was so good I boiled the marinade and used it as a sauce alongside the roast and simmered the leftovers to reheat. I will use this often-thanks for sharing.