Maple Brined Turkey

2 cups brown sugar 1 cup maple syrup

3/4 cup kosher salt

3 heads garlic, cloves separated, not peeled

6 bay leaves

1 1/2 cups fresh ginger, unpeeled, chopped

2 teaspoons dried chili pepper flakes

1 1/2 cups soy sauce

5 sprigs fresh thyme

3 quarts water

8-10 lb Turkey

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.

Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight. You can also use brining bags found at most cooking stores which i highly recommend. Brine from 12-24 hours.

Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil.

Cover turkey loosely with foil. Roast turkey in a 325 oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving

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