To learn more about this recipe, read the related story, "Brine It On."
Soy-Maple Brine for Roasted Turkey
Adapted from "Culinary Birds" by John Ash (Running Press)
Yield: 3¾ quarts broth (enough for 12- to-14-pound turkey)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes, plus 2 hours for cooling
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
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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