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Mean Chef's Maple Brine

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“I adopted this recipe from Mean Chef. "Great brine for turkey or chicken."”
READY IN:
55mins
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in large stainless steel pot.
  2. Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
  3. Rinse turkey well.
  4. Put turkey in cold brine.
  5. Use a stainless, plastic or other non-reactive container.
  6. Add water if brine doesn't cover bird.
  7. Refrigerate 2- 4 days, turning bird twice a day.
  8. To cook: remove turkey from brine, pat dry, brush with olive oil.
  9. Either grill or cook in oven.
  10. It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
  11. This completely dries out the skin to insure a crisp finish.
  12. DO NOT stuff turkey.

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