Recipe - Brining Liquid For Turkey

2 cup Brown sugar
1 cup Maple syrup
Three fourths cup Kosher salt
2 tablespoon Garlic powder
6 lg Bay leaves
3 tablespoon Ginger
3 tablespoon Black pepper
6 Cloves
1 One half cup Soy sauce
1 tablespoon Allspice
2 teaspoon Dried thyme
3 qt Water

Here's one I used last year with GREAT results:

This recipe is enough for a 12to 14pound turkey. The spicing is very
faint, mostly you taste the salt and a bit of the sugar. It's a bit like a
very elegant version of commercial smoked turkey, only without the smoke.
Double the recipe for a 2428 pound turkey. Check your container's (crock)
volume.

Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5
minutes, then add to remining 2 quarts of cold water. Chill thoroughly
before using brine.

Makes 3 quarts (enough for 12 to 14pound turkey).

Brine for 2 to 4 days, turning the bird twice a day.

Cook turkey 12 minutes per pound:

450 degrees for 30 minutes, then,

375 degrees for remainder of time.

Inner thigh temp probe; done at 175 180 degrees

Posted to bbqdigest by "Magers" magers@cris.com on Nov 15, 1998,
converted by MM_Buster v2.0l.