MAPLE BRINED ROAST TURKEY

Maple Brined Roast Turkey image

Brining a turkey whole before roasting makes the meat incredibly succulent and juicy and the generous 32 cubic foot capacity of Samsung's French Door Refrigerator (RF323) makes fitting a whole turkey alongside your everyday groceries possible. Simply slide the stockpot with the turkey in the brine into the fridge and chill for at least a day. The high-efficiency LED lighting will make it easy to find all the other ingredients, even those tucked into a corner, you need while the turkey is brining.

Provided by Food Network

Yield Serves 8

Number Of Ingredients 14

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Ingredients

1 cup Kosher salt, plus more to taste
1/2 cup packed brown sugar
1 tablespoon whole black peppercorns
10 whole star anise
2 cinnamon sticks
1 teaspoon crushed red chile flakes
2-inch piece fresh peeled ginger, sliced
8 garlic cloves, smashed
1 1/2 cups plus 2 tablespoons grade B maple syrup
1 cup plus 1 tablespoon soy sauce
5 quarts plus 2 cups water
1 whole (10- to 12-pound) turkey, giblets and neck removed
Freshly ground black pepper
3 red onions, cut into 1-inch wedges

Steps:

1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.