- 2 gallons water
- 2 cups maple syrup
- 2 cups malt vinegar
- 1 ½ cups Kosher salt
- 1 lb medium yellow onions (about 4), peeled and chopped
- 2 small lemons, sliced
- 2 tbsp. red pepper chili flakes
- 8 sprigs thyme
- 8 sprigs fresh rosemary
- Extra virgin olive oil
- Turkey 10 -12 pounds (not self-basting), whole, wings clipped
Combine all ingredients in large pot. Bring to a boil over high heat, then remove from heat. Cool to room temperature, then refrigerate.
Unwrap turkey, remove giblets. Rinse under cold water.
Once brine is cooled (40°F or below), place turkey in the brine and cover. Keep submerged turkey in the refrigerator for 8 to 12 hours. The turkey and brining solution must be refrigerated for the entire soaking time.
After 12 hours, pre-heat oven to 325°F. Remove turkey from brine and rinse inside and outside of turkey. Spritz skin with olive oil. Discard the brining solution.
Place neck, wing bones, and giblets in roasting pan. Place turkey on top, breast side down. Roast the turkey, uncovered, for 1 hour. Remove from the oven and turn.
Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 3 hours total cooking time.
Remove from oven and cover with foil. Let turkey rest ½ hour before cutting.