Brined Turkey Recipe

  • Brine
  • 10 pounds turkey
  • 1 1/2 gallons very cold water
  • 3/4 cup brown sugar
  • Marinade
  • 1/2 cup corn syrup
  • 1/2 cup maple syrup
  • 1/2 cup melted butter
  • 1 tablespoon essence
  • Essence
  • 2 1/2 tablespoons paprika
  • 1 tablespoon black pepper
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
In container, large enough to hold turkey and liquid, combine water, salt and sugar until dissolved. Place turkey in brining (liquid should cover completely) and marinate overnight; refrigerate. Preheat oven to 475°. In a small bowl, whisk together corn syrup, maple syrup, butter and essence. Remove turkey from brine and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with butter mixture. Bake for 20 minutes, then reduce temperature to 300°. Continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue to cook 1 1/2 hours or until the internal temperature in the deepest part of the turkey reads 155°. Let rest before carving.
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