Maple Brined Turkey
Chef Chris Bradley of Ardeo – Washington, D.C.
Adapted by
October 2006

Yield: 4 Servings


  • ½ gallon turkey stock
  • 2 cups sea salt
  • 1 ½ cups maple syrup
  • 2 Tablespoons black peppercorns
  • 1 Tablespoon juniper berries
  • 1 Tablespoon clove
  • 8 sprigs fresh thyme
  • 4 fresh bay leaves
  • 1 ½ gallons ice water
  • 12-15 pound turkey
  • Salt and pepper
  • Butter
  • 3 cups mirepoix

Bring the turkey stock, salt, maple syrup, peppercorns, juniper berries, clove, thyme and bay leaves to a boil. Remove from the heat and allow to steep for 1 hour. Combine the steeped stock with ice water in a 5-gallon bucket.

Rinse the turkey and remove the giblets, reserving them for the gravy. Submerge the turkey in the brine and refrigerate for 24 hours.

Preheat oven to 325ºF. Remove the turkey from the brine and rinse well. Season with salt and pepper, both inside the cavity and out. Place a few knobs of butter under the skin and coat the outer skin with melted butter. Place on a bed of mirepoix and roast for 6-8 hours.

Wine Pairing:
A dry medium-bodied white such as Chablis

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