1 cup kosher (or sea) salt
2 cups maple syrup
1 gallon water
1 "bunch" fresh rosemary- I used dried- about 1/2 tablespoon
1 tablespoon dried thyme
10 cloves garlic- crushed with paper on
2 cups apple cider
1/2 tablespoon sage
2 cups maple syrup
1 gallon ice water
Combine 1 gal. water, salt, rosemary. sage, thyme, maple syrup and garlic in a large pot. Bring to a boil to dissolve salt (stir as necessary). Remove from heat and cool to roomish temperature.
Add to cooled mixture the one gallon ice water and 2 cups cider.
Submerge the turkey (if it was frozen, make sure it's thawed) in the brine overnight, or about 1 hour per pound of meat. Make sure cavity is filled- you may want to do this with the breast side down. Be sure to keep refrigerated; the temperature should not rise above 41 degrees.
Remove bird from brine, discard the brine and cook turkey to an internal temperature of 165 degrees. It's best to roast a brined bird, but it can be cooked in a bag.
Brined turkeys often cook about 10% faster.
