Turn off the heat, cover, and chill completely.

Turkey brine maple syrup. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Coat the turkey with olive oil. Web photo by travis rainey, food styling by mira evnine.

Web preheat the oven to 325 degrees f. Soy sauce or tamari, 2 tbsp. Make sure the bird is completely submerged.

Pat dry with paper towels. Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine. Sprinkle the salt mixture evenly over the outside of the bird and rub into the cavities as well.

Remove the turkey from the brine and rinse well under cold running water. Remove from the heat and let cool. Dry brining is an effortless approach that consistently produces moist, succulent, and deeply flavorful roast turkeys.

Remove from heat and let cool. Place the maple syrup and salt in 4 cups of hot water. Ingredients 5 quart hot water 1 1/2 cup kosher salt 3/4 cup bourbon

This recipe is by bill daley and was originally published in the chicago tribune. 3 whole heads garlic, cloves separated and bruised; Place your turkey in a large pot or a brining bag and pour in the maple whiskey brine.