Tuesday, November 15, 2011

Maple Brine Recipe

This is a wonderful brine mixture for poultry and pork. Every bite tastes like a little piece of heaven.

1 gallon water
2 cups brown sugar
1 cup soy sauce
1 cup maple syrup
3/4 cup salt (1-1/2 cups if using Kosher salt)
10 whole cloves of garlic, peeled
8 whole bay leaves
3 sprigs of thyme
1 tbsp whole peppercorns (or whole pepper medley)

Boil half of the water and dissolve the sugar, syrup and salt in it. Remove from heat and add the remaining water. Allow to cool completely before using.

Place turkey in brine solution with the breast side down so that the brine fills the cavities. Can add more water to solution if needed to cover bird. However, if adding more than a couple of cups of water, mix up more solution. This recipe can be doubled or halved, depending on what you need.

Soak turkey/chicken one hour per pound, but not more than 24 hours in the refrigerator or cooler. The temperature should be around 40 degrees F. (Note: to hold the turkey down so that it doesn’t float in the solution, place a plastic baggie filled with ice on top of it.)

For a more details on brining, read the article “How to Shine with Brine.”

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