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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adopted this recipe from Mean Chef. Great brine for turkey or chicken. Ingredients:
2 cups brown sugar |
1 cup maple syrup |
3/4 cup kosher salt |
3 heads garlic, cloves separated, not peeled |
6 bay leaves |
1 1/2 cups fresh ginger, unpeeled, chopped |
2 teaspoons dried chili pepper flakes |
1 1/2 cups soy sauce |
5 sprigs fresh thyme |
3 quarts water |
Directions:
1. Combine all ingredients in large stainless steel pot.
2. Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
3. Rinse turkey well.
4. Put turkey in cold brine.
5. Use a stainless, plastic or other non-reactive container.
6. Add water if brine doesn't cover bird.
7. Refrigerate 2- 4 days, turning bird twice a day.
8. To cook: remove turkey from brine, pat dry, brush with olive oil.
9. Either grill or cook in oven.
10. It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
11. This completely dries out the skin to insure a crisp finish.
12. DO NOT stuff turkey.
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