Name: Maple Brined Turkey
Prep time: 18 h
Cook time: 3 h
Total time: 21 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup maple syrup; 1 cup kosher salt; 1 orange; 1 onion; 10 clove; 20 peppercorns; 3 star anise; 1 tbsp vegetable or canola oil; water; 1 turkey

The secret to a delicious, juicy Thanksgiving turkey is all about the brine. This Maple Brined Turkey recipe is sure to have your Thanksgiving turkey be the talk of the dinner table. This recipe is so easy it will make even a turkey roasting first timer look like a seasoned (pun intended) pro!

Dinner

21 h

American

Weelicious

March 17, 2026

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From the Cook

1/4

Maple Brined Turkey

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Ingredients

Warning0 allergens identified

Maple Brined Turkey

1 cup maple syrup

1 cup kosher salt

1 orangecut in half

1 onionquartered

10 clove

20 peppercorns

3 star anise

1 tbsp vegetable or canola oil

water

1 turkey12-14 pound, defrosted

Instructions

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Instructions

Place the maple syrup and salt in 4 cups of hot water. Stir until the salt dissolves.

Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the orange halves (once juiced, of course), the onion, cloves, peppercorns, and star anise and stir to combine.

Wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stockpot with the brine (you want the brine to just cover the turkey).

Refrigerate 18 hours to 2 days. (Or, you can set it in a cool safe place outdoors as long as it’s below 55 degrees outside).

Preheat the oven to 450 degrees.

Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.

Place the turkey on a roasting rack inside a wide low pan and blot the turkey with a paper towel.

Tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.

Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster then the legs and wings so this process helps it to cook more evenly).

Pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.

Remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most oven’s heat comes from the back, so turning it prevents overcooking) and cook for another hour to 90 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until you reach a temperature of 160-165 degrees. The turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the oven will be 2 1/2-3 hours total).

Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle).

Slice and serve with gravy

Nutrition

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Tips & Tricks (5)

Brine Duration for Maximum Flavor 🕐
Brine your turkey for 12-24 hours before roasting to allow the salt and maple syrup to penetrate deep into the meat, ensuring even seasoning and superior juiciness throughout.
Toast Your Spices First 🌟
Lightly toast the peppercorns, cloves, and star anise in a dry pan for 1-2 minutes before adding to the brine to unlock their essential oils and deepen their aromatic impact.
Cool Brine Before Submersion ❄️
Always allow your brine to cool completely to room temperature before adding the turkey to prevent partially cooking the outer meat while it sits in warm liquid.
Pat Dry for Crispy Skin 🦃
Remove the turkey from the brine and thoroughly pat it dry with paper towels 2-3 hours before roasting, then brush lightly with oil to achieve a golden, crispy exterior while maintaining interior moisture.
Infuse Oil with Maple Essence 🍁
Mix your vegetable oil with a tablespoon of maple syrup before brushing it on the turkey for even more maple flavor and a beautifully caramelized, glossy finish during roasting.