1 Gallon Water
3 teaspoons cloves
3 teaspoons ginger
12 bay leaves
2 cups Sea or Kosher salt
3 cups honey
3 cups maple syrup
Combine all ingredients in a large stock pot, except the honey and syrup.
Bring to a boil.
Lower heat to a simmer and add the honey and syrup.
Simmer for 10 minutes.
Remove from heat and allow to cool.
To Use:
Wash the turkey and remove all items from the cavities.
Place the brine in a large enough container to accomodate the brine and the turkey.
Slowly lower the turkey into the brine. Make sure the turkey is completely immersed in the brine.
A rock (cleaned of course), may be placed in the large cavity of the turkey to keep the turkey from floating to the top of the brine.
Place the container in the refrigerator or a large cooler surrounded by ice.
For safety reasons, make sure to keep the brine and turkey below 40 degrees at all times while marinating.
Allow to marinade for 24 - 48 hours.
Remove the turkey from the brine and rinse completely in cold water to remove all the salt.
Prepare for roasting.
