Smoked Maple and Sage Turkey Brine
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
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SMOKED MAPLE AND SAGE TURKEY BRINE
Lisa Riznikove
This smokey maple turkey brine is easy to make and results in a moist and delicious turkey with a hint of smoke and sage.
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
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.