Taste of Home
Maple-Sage Brined Turkey
TOTAL TIME: Prep: 40 min. + brining Bake: 2-1/2 hours + standing
YIELD: 20 servings.
When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. —Kim Forni, Laconia, New Hampshire
Ingredients
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4 quarts water
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1-1/2 cups packed brown sugar
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1 cup sea salt
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1 cup maple syrup
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1 cup cider vinegar
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24 fresh sage leaves
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6 bay leaves
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2 tablespoons yellow prepared mustard
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2 tablespoons coarsely ground pepper
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1 teaspoon ground cloves
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4 quarts ice water
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2 turkey-size oven roasting bags
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1 turkey (14 to 16 pounds)
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TURKEY:
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2 tablespoons olive oil
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1/2 teaspoon pepper
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1/2 teaspoon salt, optional
Directions
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1.
In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature.
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2.
Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours.
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3.
Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt.
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4.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours. (Cover loosely with foil if turkey browns too quickly.)
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5.
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts
7 ounces cooked turkey with skin: 384 calories, 18g fat (5g saturated fat), 172mg cholesterol, 168mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 51g protein.
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