Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
In either a very large pot or a clean large bag, pour the cooled brine over the turkey, breast side down, close and seal the bag, and refrigerate overnight. If your refrigerator can’t accommodate, then a bag of ice and mixed with the brine is an alternative. If you plan to do it this way then make sure to not put all the water in the initial brine pot to make room for the melted ice.
Preheat oven to 350F. Remove the turkey from the brine, wash in cold water and pat dry inside and out.
Discard the brine, however keep the herbs, garlic, bay leaves and cinnamon stick.
Cut a large onion into 1/8ths.
Insert the herbs, garlic, bay leaves, cinnamon stick and an onion inside the turkey.
Place the turkey on a roasting pan. Insert a meat thermometer and cook base on the size of your turkey. 15 min/lbs or 165F internal temp.
Once fully cooked, take out the turkey, cover in foil and let it rest for 20 minutes. Serve warm and Enjoy! Happy Thanksgiving!
It’s that time of the year, Happy Canadian Thanksgiving! Today I present to you a Maple Brined Roasted Turkey, the maple flavor to give it a “Canadian” Thanksgiving twist. It doesn’t matter which thanksgiving you celebrate there is nothing more than the iconic Turkey dinner. It’s a very easy recipe, this turned out to be one of the best turkey i have had and made as well as being one of the easiest. Typically before there is a ton of methods people have to keeping your Turkey moist and juicy, from brining, wrapping it bacon, cooking it upside down, covering it in foil, rubbing it with butter, inserting butter in between the skin and meat and the list goes on. Brining is a process of marinating your meat in salt water among other herbs and ingredients, typically overnight. I have tried in the past most of those methods and they do work however the preparation process becomes very tedious and time consuming. So I was pleased with this method/recipe as it was very simple and easy without much hassle, the 3 main things are brining, stuffing it with an onion and cooking it at the right temperature. The brine helps the turkey stay juicy and flavorful, the onion inside keeps it moist during the cooking process and making sure not to overcook the turkey make it perfect. Since some people can’t fit the turkey in the fridge for the overnight brining process, you can buy a bag of ice and keep the brine and turkey in ice overnight. Another tip for brining is i typically don’t put all the necessary water in the pot yet when cooking to make the cooling process faster as well as possibly make room for the melted ice if needed. The cooking time is typically as follows, 15minutes per pound at 350F or 325F convection or 165F internal temperature, keep in mind if you stuff your turkey then the cooking time will vary so i highly recommend having a meat thermometer to make things easier. Overall it turned out great, easy for anyone to make and was a hit with everyone on Thanksgiving dinner. Enjoy and Happy Thanksgiving!