Maple Brined Turkey
Even for the best of cooks, roasting a turkey can be a huge stress! I’ve cooked more than my share of turkeys over the years and the one thing that I’ve come to realize is: less is more. In my opinion, the key to a perfect turkey is brining. I like to prepare a simple brine for my turkey to sit in for a day or two before cooking (this is one of Kenya’s favorite jobs because he loves playing with all the spices involved) and then into the oven it goes.
Remember, when you make a good turkey, people will remember and complimemt you forever. But when you mess up a turkey, no one will let you forget it. So, don’t mess up the turkey! With brining you won’t. No stuffing, no flipping it halfway through, just a few easy steps that make this Maple Brined Turkey the most juicy, succulent turkey you and your family will ever eat!
Maple Brined Turkey (Makes 10-12 Servings)
Water
1 Cup Maple Syrup
1 Cup Salt (preferably kosher)
1 12-14 Pound Turkey (defrosted if frozen)
1 Orange
1 Onion, quartered
10 Cloves
20 Peppercorns
3 Star Anise
1-2 Tbsp Vegetable or Canola Oil
1. Place the maple syrup and salt in 4 cups of hot water. Stir until the salt dissolves.
2. Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the orange halves (once juiced, of course), the onion, cloves, peppercorns, and star anise and stir to combine.
3. Wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stockpot with the brine (you want the brine to just cover the turkey).
4. Refrigerate 18 hours to 2 days. (Or, you can set it in a cool safe place outdoors as long as it’s below 55 degrees outside).
5. Preheat the oven to 450 degrees.
6. Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.
7. Place the turkey on a roasting rack inside a wide low pan and blot the turkey with a paper towel.
8. Tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
9. Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster then the legs and wings so this process helps it to cook more evenly).
10. Pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.
11. Remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most oven’s heat comes from the back, so turning it prevents overcooking) and cook for another hour to 90 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until you reach a temperature of 160-165 degrees. The turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the oven will be 2 1/2-3 hours total).
12. Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle).
13. Slice and serve with gravy or Cranberr-Wee-Sauce.
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This is very close to how I roast my turkeys and I can attest that they always turn out wonderful! I’ve never used maple syrup in the brine before but I look forward to trying it!
Why do you only have to cook a brined turkey for 2 hours? That doesn’t seem like enough time, when, usually I have to cook one for 5-6 hours.
Thanks, carol
This sounds wonderful! What would you do with a turkey twice that size? Would you double all that up?
How many pounds are you thinking?
I am in charge of making a turkey for the first time, and am definitely going to use this recipe. The only part I don’t understand, and please don’t tease, is what the brine is. Is that the name of all the juices you soak it in for 2 days? Also, am I right in understanding that I don’t need to put any stuffing into this??
yes, brine is what you soak it in (most basic would be water with salt and some spices)
What a beautiful presentation with the pomegranates and pears. I love the placemats or tablecloth, too. I would love to try this recipe, however, my husband is in charge of the turkey every year. I’ll have to show him this and see if he wants to try it. Thanks!
How would you do this with turkey breast?
Are you cooking a bone in, skin on turkey? How many pounds?
I’m interested if you can do this with a small (48 oz) breast as well. I’m a vegetarian, so I only get a small breast for my husband, but this sounds great for him!
Of course, you could even do this with a chicken
I would cook it bone in, skin on at 450 degrees for 20 minutes and then 40-60 minutes at 350 degrees. Make sure to use a meat thermometer to make sure it’s cooked to 165 degrees and allow it to rest for 10 -15 minutes to let the juices settle.
I so wanted to try a brined turkey this Thanksgiving. I’ve been scouring recipes. I think this is the keeper!
Thanks!
Hi Catherine, I got an organic turkey from Whole Foods that will be anywhere from 18-20lbs. How would I alter this recipe to accommodate for the bigger bird?
Just double the recipe
Can you deep fry a brined turkey?
I don’t see why not, but you have to make sure you completely pat out the turkey so that it is dry before frying. Let me know how it turns out!
Any substitution suggestions for the maple syrup? Thanks!
You can use honey or agave
can a brined turkey be stuffed??
yes it can
pat it dry after you take it out of the brine and stuff it 
Help! won’t all that salt make the turkey very salty???
No when you rinse it, it doesn’t
I got Gooped on this recipe. I saw it just in time for Christmas and it was the BEST turkey I’ve ever had. I was excited for something straight forward and easy, this recipe totally fit the bill! I put a 14 pound turkey in the oven and it was fully cooked in 2.5 hours. (Love it!)I’ve never had turkey that is packed with flavor in the meat. Thanks! … I also made the individual Pumpkin Cheesecakes and the Sweet Potato Biscuits and they were all divine!
I followed your recipe last year and it was not only my first bird ever–it was delicious! I am planning to do it again but am wondering if it sits in the brine for less than 18 hours, is that going to work ok? Thanks so much.
This is the first Thanksgiving where I’ve been responsible for preparing the turkey and this was the brine I chose to use. The turkey turned out amazing, was super flavorful and juicy, and had an interesting flavor, thanks to the syrup. Awesome, awesome brine! I’ll definitely use this again!
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