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Thanksgiving turkey on the table

Savory Maple Brined Turkey or Chicken

Lisa Lombardo
With the subtle flavor of maple and savory herbs, your turkey or chicken will come out juicy and delicious after soaking in this special brine.
Course Main Course
Cuisine American

Equipment

  • 1 large non-reactive stock pot
  • 1 turkey roaster or large roasting pan (with roasting rack)

Ingredients
  

Savory Maple Brine

  • 1 gallon water Reduce recipe by 1/2 for brining a chicken
  • 1 cup sea salt Or non-iodized salt
  • 1 cup maple syrup
  • 1 tbsp ground sage
  • 1 tbsp ground thyme
  • 1 tbsp ground rosemary

Savory Maple Turkey or Chicken

  • 1 turkey or chicken, whole Reduce ingredients by 1/2 for roasting a chicken
  • 2 tsps ground sage
  • 2 tsps ground thyme
  • 1/4 cup olive oil

Instructions
 

To Make the Brine...

  • Prepare the brine solution at least an hour before soaking your turkey or chicken.
  • Place all brine ingredients in a large stock pot on a medium-high burner. Stir the brine solution to dissolve the salt in the water.
  • When the salt is fully dissolved, remove the pot from the burner and chill it until you are ready to add the turkey or chicken.

To Brine Your Turkey or Chicken...

  • Place the brine solution into a stainless steel pot (or other non-reactive container, a large, heavy-duty plastic freezer bag may work for chickens and small turkeys) that is large enough to hold the brine and your turkey or chicken.
  • Remove the giblets and wash the bird in cold water.
  • Place the whole bird in the chilled brine and make sure it is covered with the solution. Add more brine if needed or weigh the bird down to keep it submerged.
  • Cover the pot and place it in the refrigerator for 1 hour for each pound of meat. For example, a 12 pound turkey should brine for about 12 hours.

To Roast Your Turkey or Chicken

  • Remove your bird from the brine solution and rinse it under cold water to remove the excess salt. Pat the bird dry.
  • Place your bird on a roasting rack in a covered pan or an electric roaster.
  • Use your hands or a basting brush to coat the entire bird in olive oil to help seal in the juices.
  • Rub the ground herbs over the outside and inside of the bird.
  • Place aluminum foil over the top of the turkey to prevent over-browning the breast meat.
  • Place the covered pan in the oven at 350 degrees Fahrenheit.
  • Baste the bird occasionally with the drippings.
  • For a finished bird with crispy skin, raise the temperature to 400 degrees Fahrenheit for the last half hour to hour of the roasting time and remove the aluminum foil and lid.
  • Roast the bird for approximately 13 minutes per pound (without stuffing), until the internal temperature is 160 degrees Fahrenheit when tested with a meat thermometer in the thickest part of the thigh.
  • Allow the bird to cool for 10 to 15 minutes before slicing.

Notes

Stuffing a turkey or chicken before roasting is no longer recommended for food safety reasons.
Refrigerate leftovers and use them within 4 or 5 days.
For a stronger maple flavor, you may increase the maple syrup to 2 cups per gallon. Use real maple syrup for the best flavor.
For Honey Roasted Turkey or Chicken, replace the maple syrup with honey.
 
Keyword roast turkey, roast chicken, brined poultry, brine recipe