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John Ash's Turkey Brine

CatCat Posts: 556
edited November -1 in EggHead Forum

The flavors are subtle but delicious.

[p]For a 12-16 lb. bird:


2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs [p]Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Put a plate on top of the turkey to hold it under the brine. Refrigerate for 2-4 days, turning the bird twice a day. (When you turn the turkey be sure to empty the brine out of the body cavity before you turn it or it splashes everywhere.) [p]

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