Maple Brined Roast Turkey Recipes

Steps:

• 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
• Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
• Preheat the oven to 350 degrees F.
• Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
• Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
• The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

Steps:

• Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
• Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
• Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

Steps:

• 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
• 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
• 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
• 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
• 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
• 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.

Steps:

• Preheat the oven to 350 degrees F and remove the top rack.
• Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
• In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
• Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
• Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
• Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Steps:

• Preheat the oven to 350 degrees F and remove the top rack of the oven.
• Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
• In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

Steps:

• Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

Steps:

• Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
• Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
• Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

Steps:

• In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.