Tangy maple and sage brine for turkey, up to 14 lb.

• 4 quarts water, divided
• 1-1/2 cups packed brown sugar
• 1 cup sea salt
• 1 cup maple syrup
• 1 cup cider vinegar
• 24 fresh sage leaves
• 6 bay leaves
• 2 tablespoons mustard powder
• 2 tablespoons coarsely ground pepper
• 1 teaspoon ground cloves
• 4 quarts ice water

Raise 2 cups of water to a boil and add salt.  Simmer 3 minutes until salt is dissolved.  Cool brine to room temperature. Whisk mustard powder into vinegar and set aside.  Prepare a bouquet garni of sage and bay leaves. 

Combine ingredients in a non-reactive vessel and top up with ice water.

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.