.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Your Cart is Empty

SHOP

SHOP BY CATEGORY

Shop by Diet

Shop & Discover

Smoked Maple and Sage Turkey Brine

Name: SMOKED MAPLE AND SAGE TURKEY BRINE
Ingredients: 4 quarts of water; 1 1/2 cups packed brown sugar; 1 cup of kosher salt; 3 Stems Sage; 6 bay leaves; 2 Rosemary Stems; 5 Cloves Garlic; 1/2 cup Sugar Bob's Finest Kind Smoked Maple Syrup; 1 Tablespoon Black Peppercorns

November 15, 2022 1 min read

Thanksgiving is a time for family, friends, and of course, food. If you're looking to take your turkey game up a notch this year, consider using a brine. Brining your turkey can add flavor and moisture, resulting in a juicy bird even turkey haters will love. This smokey maple turkey brine is easy to make and results in a moist and delicious turkey with a hint of smoke and sage. So why not give it a try? Your guests will be glad you did!

Photo by Claudio Schwarz on Unsplash

SMOKED MAPLE AND SAGE TURKEY BRINE

Rated 5.0 stars by 1 users

This smokey maple turkey brine is easy to make and results in a moist and delicious turkey with a hint of smoke and sage.

Author:

Lisa Riznikove

Image of SMOKED MAPLE AND SAGE TURKEY BRINE

Ingredients

4 quarts of water
1 1/2 cups packed brown sugar
1 cup of kosher salt
3 Stems Sage
6 bay leaves
2 Rosemary Stems
5 Cloves Garlic
1/2 cup Sugar Bob's Finest Kind Smoked Maple Syrup
1 Tablespoon Black Peppercorns

View Cart (0) Checkout

Directions

Bring 2 quarts of the water and all other ingredients to a boil. Simmer for 5 minutes until it smells wonderful and all the ingredients are combined and the sugar is completely disolved. Remove from the stove, add the remaining water and allow to cool completely. Put the turkey in a stock pot or plastic tub just large enough to have it completely submerged. Pour the brine over the turkey, being sure to submerge all parts and refrigerate 8-72 hours. You may need to weigh the turkey down with plates or a heavy pot lid to keep it submerged.
4 hours before cooking the turkey, remove from the brine and towel it off. Put the turkey back in the refrigerator uncovered to allow the skin to dry for at least 4 hours. This ensures a crispy brown skin. Do not salt the turkey before you cook it, the brine has added the salt.

Related Recipes

Snowcap Beans with Italian Salsa Verde

Discover the magic of Snowcap beans paired with zesty Italian salsa verde in this simple yet stunning dish.

Easy White Tepary Bean Romesco On Toast

Quick, protein-packed tepary bean romesco toast recipe using pantry staples. Perfect for busy weeknights and fast lunches when you need healthy food without the cooking hassle.

black bean burger with tomato, onion and lettuce

Grillable Black Bean Burger

BBQ season just got a whole lot better with these easy and delicious home made veggie burgers!

The Heirloom Bean + Grain club

Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.

Learn More

Support small family farms

We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.

Shop Now

Smoked Maple and Sage Turkey Brine

SMOKED MAPLE AND SAGE TURKEY BRINE

Ingredients