Maple and Brown Sugar Turkey Brine

This brine offers a sweet maple flavor and can be used on any kind of poultry and pork. Further enhanced with bay, garlic, peppercorns, sea salt, soy sauce, and thyme, it will add plenty of delicious flavors while ensuring the meat comes out tender and juicy, no matter how you cook it. Try it on your holiday turkey, large pork roasts, or weeknight pork chops.

The recipe creates 1 gallon of brine. That's enough for a small (about 12-pound) turkey or the average pork roast. Make more if needed; the goal is to ensure the meat is completely submerged during the brining process.

Follow brining instructions for optimal results. This includes tips like selecting a proper container—glass, plastic, or stainless steel—that's large enough to hold the brining meat and fit in your fridge. You also need to be patient. The water is heated on the stovetop to help the maple syrup, brown sugar, and salt dissolve, so you need to let the brine cool completely before adding the meat, or you'll start cooking it prematurely. If you have time to spare, make the brine the night before because the flavors will continue to develop the longer they rest.

Remember also that each meat requires a different brining time. For instance, a turkey should brine for at least one hour per pound (but not longer than two days, according to the USDA). Large cuts of pork are often best overnight or up to 24 hours. If you're brining pork chops, cut the brine recipe in half and brine for about six hours.

Once brined, you can cook the meat on the grill or in the oven; pork chops can even be sautéed in a skillet. Use another recipe as an example for the best cooking times and temperature; be sure to cook any meat to its minimum safe internal temperature.