MAPLE-BRINED ROAST TURKEY

MAPLE-BRINED ROAST TURKEY:
For one 16 pound or so turkey serving 8 - 10

Brining is great way to insure that your turkey is moist throughout, especially the breast which seems to always dry out before the legs and thighs are cooked. Once you do this I swear you'll never roast or grill a turkey (or chicken for that matter) without brining ahead.

For the Brine:

1-¼ cups Kosher salt or 3/4 cup ordinary table salt
1 cup maple syrup
1 gallon cold water
1 16 pound fresh turkey rinsed, giblets, neck and tail reserved for gravy

For the Baste:

1/2 cup melted unsalted butter
1/3 cup maple syrup

Mix the brine ingredients together until salt is dissolved. Add turkey and brine refrigerated for 8 hours or overnight. If you don't have room in your refrigerator an alternative is to place turkey and brine in an insulated cooler and add frozen ice packs to keep it chilled. Make sure brine completely covers turkey. Make more if necessary.

Remove turkey from brine, rinse and pat dry. Tie turkey if desired and rub with olive oil. Season lightly with salt and pepper. Place turkey breast side down on a rack in a roasting pan in a preheated 475 degree oven for 25 minutes. Turn the oven down to 325 degrees and continue to roast for another hour. Mix the butter and syrup together for the baste. Turn turkey breast side up and baste frequently with maple-butter mixture. Roast for another hour or so or until breast temperature reaches 165 degrees when an instant read thermometer is inserted into the thickest part of the breast, about 1 hour more.