Maple Brine
Great brine for turkey or chicken.
2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic, cloves separated,not peeled
6 bay leaves
1 1/2 cups fresh ginger, unpeeled,chopped
2 teaspoons dried chili flakes
1 1/2 cups soy sauce
5 sprigs fresh thyme
3 quarts water
Makes : 1 gallon
Combine all ingredients in large stainless steel pot. Bring to simmer,
remove from heat and cool completely Remove turkey neck and giblets. Rinse
turkey well. Put turkey in cold brine. Use a stainless, plastic or other
non-reactive container. Add water if brine doesn't cover bird. Refrigerate
2- 4 days, turning bird twice a day. Remove turkey from brine, pat dry,
brush with olive oil. Leave the dry turkey in the refrigerator for at
least 4 hour or overnight, uncovered. This completely dries out the skin
to insure a crisp finish. DO NOT stuff turkey. Either grill or cook in
oven.
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Old Magic 1
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