bajabound2005 - 11-20-2006 at 02:37 PM
We've used this brine for turkey on the BBQ, the oven and for deep frying. Our method of choice for turkey is the deep-fry. This brine is excellent
and makes for a delicious and moist turkey no matter how you prepare the turkey.
For the brine:
2 c brown sugar
1 c maple syrup
¾ c course (we use Kosher) salt
3 whole heads of garlic, cloves separated (but not peeled) and bruised
6 bay leaves
1 ½ c coarsely chopped unpeeled (fresh) ginger
2 t crushed red pepper
1 ½ c soy sauce (we prefer low sodium)
3 qt water
handful fresh thyme sprigs
Combine all above ingredients in a pot, bring to a simmer. Remove from heat and allow to cool completely. Put brine and whole turkey into something
large enough to hold the brine and the turkey (an ice chest works well if it’s cold enough outside to put it out if it won’t fit in the fridge). We
found a plastic storage box that it all just fits into and will fit into the fridge. If the brine doesn’t cover the turkey, add more water.
Refrigerate for 2-4 days turning the bird twice a day.
This was published in Fine Cooking several years ago -- I've hung on the recipe and we use it every year. Great for chicken, too!
[Edited on 11-20-2006 by bajabound2005]
[Edited on 11-20-2006 by bajabound2005]
Mexitron - 11-20-2006 at 02:53 PM
Sounds really good! Thanks for posting...gonna give that one a try.
Diver - 11-20-2006 at 03:10 PM
Amazing how similar my recipe is;
1 cup brown sugar
1 cup maple syrup
1 cup honey
1 cup soy
2T kosher salt
1-2 large sweet onion
lots of garlic
2 oranges zest
4 beers (amber or darker)
2 12oz can chicken stock
water to cover
We pit it in a tall metal pot and stick it outside in the cold for at least one day.
I'm sure you could add chopped jalapenos, sage, ginger and many other things for your own flavor. I add 2T fresh ginger at times.
I'm getting hungry !!!!! 
.
Summanus - 11-20-2006 at 03:16 PM
We attended a deep-fried turkey feast at Playa Burros just south of Mulege a few years back. A 20lber cooked in peanut oil was done in about 45
minutes and was dee-licious. That brine would have been a plus, for sure. Thanks for the recipe.
tripledigitken - 11-20-2006 at 04:27 PM
Brined Turkey
We love to brine our Turkeys also......but beware that many of the turkeys you purchase have already been brined. You don't want to do it twice.
DENNIS - 11-20-2006 at 04:44 PM
If you use only the head of garlic, where do you dispose of the body?
bajabound2005 - 11-20-2006 at 08:12 PM
Dennis! You silly; you chowed down on plenty tonight!
Hook - 11-21-2006 at 03:04 PM
LA Times had a Turkey smackdown in their food section last week. This was between four different roasting methods; brined, salt rub, quick, high heat
method and a covered roast method.
The salt rubbed one was judged the best (even over the brined one) by unanimous choice of the entire panel. We are trying it this Thursday. Still
gonna put some rosemary and fruit in the cavity (maybe lemons, maybe limes, maybe apple maybe oranges).
Anyway, the salt rub involves using 1 tbs/5lbs of bird weight. Coat the outside, concentrating more salt in the thicker parts of the bird, and let it
sit in the fridge for 3 days. To improve the browning, a little oil on the skin is necessary.
Heres the link......not sure if you have to register.
http://www.latimes.com/features/food/la-fo-calcook15nov15,1,...