Maple-Sage Brined Turkey

“When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy.” —Kim Forni, Laconia, New Hampshire

Maple-Sage Brined TurkeyTaste of Home
Servings Prep Time Cook Time
20servings 40minutes + brining 2-1/2hours + standing
Servings Prep Time
20servings 40minutes + brining
Cook Time
2-1/2hours + standing
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. 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.
  4. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours. (Cover loosely with foil if turkey browns too quickly.)
  5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Recipe Notes

Nutrition Facts
7 ounces cooked turkey with skin: 384 calories, 18g fat (5g saturated fat), 172mg cholesterol, 168mg sodium, 0 carbohydrate (0 sugars, 0 fibre), 51g protein.