Maple Syrup Brine For Turkey

Maple Syrup Brine For Turkey – Although cooking a turkey for Thanksgiving requires a little extra planning, it’s worth it. This maple turkey brine gives your bird great flavor, moist meat, and crispy, golden skin. Black and pink pepper, coriander and orange peel add extra flavor to the brine.

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Maple Syrup Brine For Turkey

This maple turkey brine is a dry brine recipe, meaning the salt, sugar, and spices act as a cure. Together, they add flavor to the turkey, tenderize the meat and make the skin crisp and brown.

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Dry poultry brines contain two main ingredients: salt and sugar. In addition, they often contain fragrances, herbs and spices that add flavor to the brine.

Cooking a turkey is not difficult, but it does require planning. This is because the maple turkey brine takes a few days to penetrate the meat. In addition, there are some tips that you should follow.

Maple and coriander add a deep richness to the maple-marinated turkey, while oranges, lemons and fresh rosemary add brightness. The end result is a moist, juicy bird bursting with flavor and tender, golden brown, crispy skin.

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Replace the maple syrup with maple sugar. Maple syrup is a little cheaper and a little more available than maple sugar. You can replace the maple syrup with equal parts maple sugar; however, the turkey skin may not crisp as easily and the brine may not penetrate as deeply.

Replace maple sugar with brown sugar. It’s a more affordable option, but you’ll still get rich flavor, a moist turkey, and crispy skin.

Skip the pink peppercorns and add more black pepper. If you can’t find pink peppercorns with a slightly sweet and very aromatic taste, you can always add more black pepper.

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Crushed bay leaves are also delicious when added to a dry brine or baking dish.

This maple turkey brine recipe can be used for larger or smaller birds as well. But you will need to make adjustments while frying.

The turkey should be salted about 2 days in advance. If you salt it too long, it will taste like bacon or corned beef. And if you brine for too short a time, the brine won’t have time to fully penetrate the turkey. That means less flavor.

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No, the maple brine adds flavor to the turkey. Simply pat the turkey dry to remove excess moisture and roast according to recipe directions.

A turkey is safe to eat when its internal temperature reaches 165 F. Check the thickest thigh and breast.

Let the roast turkey rest before slicing to allow the juices to congeal, which means the meat will become more moist. It also gives you plenty of time to prepare the final dishes and set the table.

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Maple turkey brine can be prepared up to 6 months in advance. Store it in a tightly closed glass jar at room temperature, away from direct light and heat. The brine also goes well with fried chicken. This brine has a sweet maple flavor and can be used on all types of poultry and pork. Enhanced with bay leaf, garlic, peppercorns, sea salt, soy sauce and thyme, it will infuse the meat with a range of delicious flavors while keeping the meat tender and juicy no matter how you cook it. Try the holiday turkey, large roast pork or dinner pork chops.

The recipe makes 1 gallon of brine. This is enough for a small (about 12 lb) turkey or medium roast pork. Do more if necessary; The goal is to ensure that the meat is completely submerged during the drying process.

Follow the preparation instructions for optimal results. This includes tips such as choosing a suitable container – glass, plastic or stainless steel – that is large enough to hold the cured meat and that fits in the fridge. You also need to be patient. The water is heated on the stove to help dissolve the maple syrup, brown sugar, and salt, so you need to let the brine cool completely before adding the meat or you’ll start cooking it too soon. If you have time to spare, make the brine the night before, as the flavor will develop longer as it sits.

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Also remember that each meat requires a different drying time. For example, according to the USDA, turkey should be brined for at least one hour per pound (but no more than two days). Large cuts of pork are best stored overnight or up to 24 hours. If you are making pork chops, cut the brine in half and marinate for about six hours.

After salting, the meat can be grilled or in the oven; Pork chops can even be fried. Use another recipe as an example of optimal cooking times and temperatures; Cook meat to the lowest safe internal temperature.

*% Daily Value (DV) tells you how much of a nutrient in a serving of food represents your daily diet. 2000 calories per day is used for general dietary guidelines.

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I don’t like it at all. That’s not the worst. Of course it will. I’m a fan – I recommend it. Unbelievable! I like! Thank you for your rating!

The Spruce Eats uses only high-quality sources, including peer-reviewed research, to support the facts in our articles. Read our editorial process to learn more about how we fact-check and maintain the accuracy, reliability and integrity of our content. Your Traeger will produce one of the moistest, most flavorful turkeys you’ll ever eat, with stunningly crispy brown skin. Use pecans, hickory, or apple pellets for this recipe.

1. In a large saucepan or bowl, combine the hot water, kosher salt, bourbon, 3/4 cup maple syrup, brown sugar, onion, bay leaf, peppercorns, and cloves and mix well. Add ice.

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2. Rinse the turkey inside and out under cold running water. Remove the giblets and discard or save for another use. (Some turkeys also have a gravy packet; remove it before roasting the bird.) Add the turkey to the brine and refrigerate for 8 to 12 hours or overnight. Weight down with an ice pack to keep the bird submerged. Drain and pat dry with paper towels; discard the brine. The tips of the wings are folded behind the back, and the legs are tied together with butcher’s string. Stir in melted butter and remaining 1/4 cup maple syrup. Comb the bird and sprinkle lightly with pork/poultry cocktail or salt and black pepper.

3. When ready to cook, turn the Traeger grill to smoke with the lid open until heat is established (4 to 5 minutes). Adjust the temperature to 350 degrees F and reheat with the lid closed for 10 to 15 minutes.

4. Roast the turkey for 2 1/2 to 3 hours or until the internal temperature in the thickest part of the thigh reaches 165 degrees Fahrenheit. (Use a meat thermometer for an instant reading.) Brush with remaining butter or maple syrup. mixture for the last 30 minutes of cooking. Let the turkey rest for 15 to 20 minutes before slicing. Garnish with fresh herbs and/or kumquats if desired.

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Footnote. Do not use kosher or home cooked turkey for this recipe as they are already in the brine.

Maple Bourbon Brined Turkey 1 10-12# turkey, thawed if frozen 5 quarts hot water 1 1/2 cups kosher salt 3/4 cup bourbon 1 cup pure maple syrup 1/2 cup brown sugar 1 onion, peeled and root tip, quartered 3-4 orange peels, 3 bay leaves, broken into pieces, 2 tablespoons black peppercorns, 1 tablespoon whole cloves, 3 cups ice, 1 cup melted butter. Traeger Pork and Poultry Cocktail. Meatloaf 1. In a large pan or bowl, combine kosher hot water. salt, bourbon, 3/4 cup maple syrup, brown sugar, onion, bay leaf, peppercorns and cloves and mix well. Add ice. 2. Rinse the turkey inside and out under cold running water. Remove the giblets and discard or save for another use. (Some turkeys also have a gravy packet; remove it before roasting the bird.) Add the turkey to the brine and refrigerate for 8 to 12 hours or overnight. Weight down with an ice pack to keep the bird submerged. Drain and pat dry with paper towels; discard the brine. The tips of the wings are folded behind the back, and the legs are tied together with butcher’s string. Stir in melted butter and remaining 1/4 cup maple syrup. Comb the bird and sprinkle lightly with pork/poultry cocktail or salt and black pepper. 3. When ready, turn the Traeger grill to smoke with the lid open until the heat is established (4-5 minutes). Adjust the temperature to 350 degrees F and reheat with the lid closed for 10 to 15 minutes. 4. Roast the turkey for 2 1/2 to 3 hours or until the internal temperature in the thickest part of the thigh reaches 165 degrees Fahrenheit. (Use a meat thermometer for an instant reading.) Brush with remaining butter or maple syrup. mixture for the last 30 minutes of cooking. Let the turkey rest for 15 minutes.

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