John Ash Soy-Maple Brine Roasted Turkey
To learn more about this recipe, read the related story, "Brine It On."
Adapted from "Culinary Birds" by John Ash (Running Press)
Soy-Maple Brine for Roasted Turkey
A soy-maple brine for roast turkey, courtesy of legendary Wine Country chef John Ash.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
3
quarts broth (enough for 12- to-14-pound turkey)
Total time: 20 minutes
Ingredients
- 2 cups packed brown sugar
- 1 cup maple syrup
- ¾ cup kosher salt
- 3 whole heads garlic, cloves separated and bruised
- 6 large bay leaves
- 1½ cups coarsely chopped unpeeled fresh ginger
- 2 teaspoons red chile flakes
- 1½ cups light soy sauce
- 3 quarts water
Directions
- Combine all the brine ingredients in a large stainless steel stockpot that is large enough to hold the brine and a 12- to-14-pound turkey. Bring to a simmer over medium to high heat, then remove from the heat and allow to cool thoroughly.
- Submerge the raw turkey in the cooled brine. If there isn't enough brine to cover the bird, add water. Refrigerate for 2 to 4 days, turning the bird twice a day. Remove turkey from the brine 1 hour prior to cooking and pat dry.