3 tablespoons ground cloves
3 tablespoons ground ginger
7 tablespoons cracked black peppercorns
12 bay leaves
1 pound kosher salt
12 ounces honey
12 ounces maple syrup
1. In a large stockpot, bring the water, cloves, ginger, peppercorns, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and let cool to room temperature.
2. At this point you can freeze it, refrigerate it for a couple of days, or use it immediately.
3. Rinse off your turkey, inside and out, with cold water. (Don’t forget to remove those giblets.) Get a container that is large enough to fit your turkey and place it inside, and pour the cooled brine over it. If you need to, add water until the turkey is covered. You might need to place something on top as a weight, like a bowl, to keep the turkey immersed. We’ve used a bucket as the container before, but it has to be able to fit inside your fridge. Now what we do is use a cooler, fill it with super cold water, put the turkey in, and cover it with ice. That way we don’t have to use precious refrigerator space.
4. Marinate for 4 hours to overnight. Remove the turkey and rinse it very thoroughly, inside and out, and roast as usual.
If you’d rather skip the spices, honey and syrup, but still want to soak the turkey in a brine, you can simply cover the turkey with water and pour 2 cups of kosher salt or 1 ½ cups table salt over the turkey, rubbing the salt into the bird, leave to marinate, and rinse the turkey thoroughly before roasting. You will love it.
Let me know how it goes!