Recipes and Cooking Maple-Brined Turkey 4.0 (40) 1 Review Brining, the ancient technique for preserving foods, adds moisture and flavor to poultry. Try it this Christmas season for the juiciest bird you've tasted. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Marinate Time: 12 hrs Roast Time: 2 hrs 45 mins Stand Time: 15 mins Total Time: 15 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ gallon water (24 cups) 1 ½ cup pure maple syrup or maple-flavored syrup 1 cup coarse salt ¾ cup packed brown sugar 1 8-10 pound turkey (not self-basting) Cooking oil Directions For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings. Tips The test kitchen found that a 10-quart stockpot worked best to hold the turkey and brining mixture. Rate it Print Nutrition Facts (per serving) 280 Calories 11g Fat 7g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 280 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 101mg 34% Sodium 1250mg 54% Total Carbohydrate 7g 3% Protein 36g Calcium 40.4mg 3% Iron 2.3mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.