Apple and maple with fall spices and aromatics. For up to 12 lb birds.
- 14 cups water (divided)
- 1 cup kosher salt
- 3 litres unsweetened apple juice
- 1/2 cup maple syrup
- 4 large garlic cloves, thickly sliced
- 2 Tbsp. whole black peppercorn
- 2 lemons, quartered
- 2 oranges, quartered
- 4 cinnamon sticks, broken into three pieces
- 6 whole cloves
- 1/2 cup coarsely chopped fresh sage
Raise 2 cups of water to a boil and add salt. Simmer 3 minutes until salt is dissolved. Cool brine to room temperature, and combine remaining ingredients in a non-reactive vessel.
Clean and truss turkey, and add to brine ensuring the turkey is completely covered. Refrigerate covered up to 24 hours. After 24 hours, rinse turkey and pat dry. Refrigerate uncovered overnight allowing skin to dry, allowing for a crispier finish.