Maple-Brined, Wood-Smoked Grilled Turkey

Maple-Brined, Wood-Smoked Grilled Turkey
Photo by Karl Petzke


  • Olive oil for brushing
  • Handful fresh thyme sprigs
  • ¾ cup coarse salt
  • 1-½ cups soy sauce
  • 3 quarts water
  • 12- to 14-lb. fresh turkey
  • 6 large bay leaves
  • + 5 more ingredients
    • 2 cups brown sugar
    • 3 whole heads garlic, cloves separated (but not peeled) and bruised
    • 1 cup maple syrup
    • 2 tsp. dried chile flakes
    • 1-½ cups coarsely chopped unpeeled fresh ginger

Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and turkey. Bring to a simmer, remove from the heat, and let cool completely. Remove the neck and giblets, rinse the turkey well, and put it in the cold brine; add water if the brine doesn’t cover t...

View full recipe at Fine Cooking


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