Maple Brined Turkey
Transform your holiday centerpiece with this show-stopping Maple Brined Turkey, a recipe that promises a juicy and flavorful bird every time. Infused with the rich sweetness of pure maple syrup and balanced by a medley of fresh herbs like rosemary, thyme, and sage, the brine enhances the turkey’s natural flavors while keeping it moist and tender. A hint of brown sugar, garlic, and lemon adds depth, while the roasting process ensures crispy, golden-brown skin. Perfect for feeding a crowd, this recipe is ideal for Thanksgiving or any special gathering—and is sure to impress with its irresistible aroma and taste. Serve alongside your favorite sides for an unforgettable feast!
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Recipe Information
Ingredients
- 12 lbs Turkey (whole, thawed)
- 16 cups Water
- 1.5 cups Pure maple syrup
- 1 cup Coarse kosher salt
- 0.5 cups Brown sugar
- 6 Fresh rosemary (sprigs)
- 6 Fresh thyme (sprigs)
- 8 Fresh sage leaves
- 4 Garlic cloves (smashed)
- 1 tbsp Whole black peppercorns
- 1 Lemon (sliced)
- 4 cups Ice
- 0.5 cups Unsalted butter (for roasting)
- 2 tbsp Vegetable oil (for roasting)
- 1 tsp Fresh ground black pepper
Instructions
In a large stockpot, combine 8 cups of water, maple syrup, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar dissolve (do not boil).
Add rosemary, thyme, sage, garlic cloves, black peppercorns, and lemon slices to the brining liquid. Stir to combine.
Remove the pot from heat and let the brine cool to room temperature. Then, stir in the remaining 8 cups of water and add the ice to ensure the brine is cold.
Place the thawed turkey into an extra-large resealable brining bag or a clean, food-safe container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or container tightly.
Refrigerate the turkey in the brine for 12 to 24 hours, occasionally flipping it to ensure even brining.
After brining, remove the turkey from the liquid and discard the brine. Rinse the turkey thoroughly inside and out under cold water. Pat dry with paper towels.
Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven.
Rub the turkey all over with the softened unsalted butter and drizzle the skin with vegetable oil. Season lightly with black pepper.
Truss the legs of the turkey and tuck the wings under the bird to ensure even cooking. Place the turkey breast-side up on a roasting rack in a large roasting pan.
Roast the turkey in the preheated oven, basting with pan drippings every 30-40 minutes. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. This will take approximately 3.5 to 4 hours for a 12 lb turkey.
Once done, tent the turkey with aluminum foil and let it rest for 20-30 minutes to retain its juices before carving.
Serve the carved turkey alongside your favorite side dishes and enjoy!
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 10255 mg | 446% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 34.9 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
