| | Directions | | 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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| Ingredients | | - |  | 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 |
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