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Peppered Maple and Thyme Turkey Brine
Gallons Water, cold
2 Gallons Water, cold
cup Better Than Bouillon® Roasted Chicken Base
½ cup Better Than Bouillon® Roasted Chicken Base
cup Maple Syrup
1 cup Maple Syrup
tablespoons Black Pepper
2 tablespoons Black Pepper
tablespoon Granulated Garlic
½ tablespoon Granulated Garlic
tablespoons fresh or 1 Tbsp. dry Thyme
2 tablespoons fresh or 1 Tbsp. dry Thyme
In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that all of the chicken base is completely blended.
Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine.
Cover vessel and place under proper refrigeration for 24 – 48 hours.
When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel.
Your turkey is now ready to be cooked as you normally would do.