This is getting posted a little late, but this was one of the best turkey's we've ever had. We made this for Thanksgiving and it was easy to put together and turned out so juicy and tasty! We doubled the recipe for an 18 pound turkey.
Maple Brined Turkey From Better Homes and Gardens New Cookbook
1 1/2 gallons water
1 1/2 cups pure maple syrup or maple-flavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-to 10 pound turkey (not self basting type)
cooking oil
For brine, in a 10 quart pot combine water, syrup, salt and brown sugar; stir to dissolve sugar and salt. Set aside.
Rinse the turkey body cavity; remove any excess fat from cavity. Add turkey to brine in pot. Cover and marinate in the refrigerator for 12 to 24 hours.
Remove turkey from brine; discard brine. Drain turkey; pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail, if available. If there is no band of skin, tie drumsticks securely to the tail. Twist wing tips under the back. Brush with oil. Cover loosely with foil.
Roast turkey in a 325 degree oven for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. Continue roasting uncovered, for 30 to 45 minutes more or until thermometer registers 180 degrees. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer to cutting board. Carve.
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