Maple-Brined Turkey

Maple-Brined Turkey

Maple-Brined Turkey

Yield: 20-24 lb Turkey
Author: Live Like Magick
Prep time: 20 MinCook time: 5 H & 15 MInactive time: 24 HourTotal time: 29 H & 35 M
The purpose of a brine is to produce a more tender and flavorful turkey. The salt in the brine dissolves a bit of the protein in the muscle fibers and allows the meat to absorb the brine flavors or maple and brown sugar and retain moisture during cooking.
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  1. In a large 30-quart stockpot, combine water, syrup, salt and brown sugar. Place on burner and cook on medium heat just until the salt and sugar are melted. Set aside to cool.
  2. Rinse turkey. When brine has cooled to room temperature, carefully add the turkey to the pot.
  3. Cover and marinate in the refrigerator for 12-24 hours.
  4. Remove the turkey from the brine: discard brine.
  5. Rinse turkey and pat dry with paper towels.
  6. Place turkey breast side up on a rack in a roasting pan. Brush with some of the melted butter and stuff the cavity with chopped apples and onions.
  7. Cover turkey loosely with foil. Roast in a 325 oven for 15-20 minutes per pound or about 4 1/2-5 hours, brushing with melted butter and basting every hour and removing the foil for the last 20 minutes to help brown the skin.

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