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Maple Cider Brine

Treat your turkey to a 6-8 hour Maple Cider Brine. The aromas of cardamom, cider, maple syrup, vanilla and fresh herbs are incredible. But even better is the flavor absorbed by the turkey. The brine can be made up to 2 days ahead of time which is a big help when getting ready for holiday meals.

About Yvette Taylor

Since she started cooking professionally 10 years ago, Yvette has worked in the wine and food business in New Zealand, graduated from The Cambridge School of Culinary Arts, and founded the creative company Queen of the Pantry. In addition to developing products for her line of healthy condiments, she is a personal chef for health-conscious clients and teaches classes at Taranta restaurant in Boston's North End, Gordon's Fine Wine & Culinary Center, and Create a Cook which teaches kids, teens and adults to cook fresh and healthy meals.

Recipe

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Ingredients

¾ to 1 cup kosher salt
½ cup brown sugar, honey or maple syrup
1 gallon liquid (apple cider, vegetable stock, light beer like MGD, or white wine)
handful of peppercorns, allspice berries or cloves
2 cinnamon sticks
2 vanilla beans, split lengthwise
pinch of cardamom
good handful or fresh parsley, sage & thyme, bruised or roughly chopped to release flavor
1 gallon cold water

How-to

Combine all ingredients and bring to a boil, stirring to dissolve. Cool to room temperature and chill covered. [Brine can be made 2 days ahead]
Remove everything from the cavity of the bird. Place bird breast side down (since white meat dries more than dark meat) and head first into the brining bag. Add 1 gallon of iced-water to the bag. Then add brining liquid. Tie bag tightly. Place in large bowl or bucket
Refrigerate or chill 6-8 hours. Turn once halfway through