Soy-Maple Turkey Brine

Adapted from "Culinary Birds" by John Ash (Running Press)

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
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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
  1. 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.
  2. 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.
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