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Name: Brining Liquid for Turkey
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 2 c Brown sugar; 1 c Maple syrup; 3/4 c Kosher salt; 2 tb Garlic powder; 6 lg Bay Leaves; 3 tb Ginger; 3 tb Black pepper; 6 Cloves; 1 1/2 c Soy sauce; 1 tb Allspice; 2 ts Dried thyme; 3 qt Water

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INGREDIENTS

2 c Brown sugar
1 c Maple syrup
3/4 c Kosher salt
2 tb Garlic powder
6 lg Bay Leaves
3 tb Ginger
3 tb Black pepper
6 Cloves
1 1/2 c Soy sauce
1 tb Allspice
2 ts Dried thyme
3 qt Water

Servings

INSTRUCTIONS

Heres one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. Its a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb turkey. Check your containers (crock) volume. Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remining 2 quarts of cold water. Chill thoroughly before using brine. Makes 3 quarts (enough for 12- to 14-pound turkey). Brine for 2 to 4 days, turning the bird twice a day. Cook turkey 12 minutes per pound: 450 degrees for 30 minutes, then, 375 degrees for remainder of time. Inner thigh temp probe; done at 175 - 180 degrees Posted to bbq-digest by "Magers" on Nov 15, 1998,

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Brining Liquid for Turkey

2 c Brown sugar
1 c Maple syrup
3/4 c Kosher salt
2 tb Garlic powder
6 lg Bay Leaves
3 tb Ginger
3 tb Black pepper
6 Cloves
1 1/2 c Soy sauce
1 tb Allspice
2 ts Dried thyme
3 qt Water

Heres one I used last year with GREAT results:    This recipe is enough for a 12-to 14-pound turkey. The spicing is very  faint, mostly you taste the salt and a bit of the sugar. Its a bit like a  very elegant version of commercial smoked turkey, only without the smoke.  Double the recipe for a 24-28 lb turkey. Check your containers (crock)  volume.    Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5  minutes, then add to remining 2 quarts of cold water. Chill thoroughly  before using brine.    Makes 3 quarts (enough for 12- to 14-pound turkey).    Brine for 2 to 4 days, turning the bird twice a day.    Cook turkey 12 minutes per pound:    450 degrees for 30 minutes, then,    375 degrees for remainder of time.    Inner thigh temp probe; done at 175 - 180 degrees    Posted to bbq-digest by "Magers" <magers@cris.com> on Nov 15, 1998,

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Nutrition

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Serving Size: 1 Serving (2722g)
Recipe Makes: 1

Calories: 3957
Calories from Fat: 107 (3%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 48314.5mg		1666 %
Potassium 2724.7mg		72 %
Total Carbohydrate 997.2g		293 %
	Dietary Fiber 29.4g	117 %
	Sugars, other 967.9g
Protein 22.2g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3957

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