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Posted by J Appledog on November 05, 2001 at 10:15:13:
Cat shared this brine recipe with me about a year ago. I have brined pheasants and turkeys and quail in it with rave reviews so, wanting no surprises, I chose this for the turkey competition. Even some of the judges asked for the recipe, so here it is. Thanks again, Cat!
Brine:2 cups brown sugar1 cup maple syrup3/4 cup coarse salt3 whole heads garlic, cloves separated, but not peeled, and bruised6 large bay leaves1-1/2 cups coarsely chopped unpeeled fresh ginger2 teaspoons dried chile flakes1-1/2 cups soy sauce3 quarts waterHandful of fresh thyme sprigs
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, andput 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 theturkey. 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.)