Roasted Maple-Brined Turkey (or Turkey Breast)

2 days ago 5

Democracy Dies successful Darkness

Turkey is indigenous to the Americas, but arsenic soon arsenic Europeans "discovered" it, they adopted it arsenic banquet food. Eventually, it supplanted the goose arsenic the centerpiece of vacation meals.

Although turkey has go the prima of the American Thanksgiving, the chaotic assortment was mundane fare for aboriginal peoples successful North America and Mesoamerica.

The turkey oregon turkey bosom needs to beryllium refrigerated successful the brine for 2 to 3 days.

Adapted from "The Mitsitam Cafe Cookbook," by Richard Hetzler (Smithsonian National Museum of the American Indian, with Fulcrum Publishing, 2010).

Ingredients

For the brine

1 1/2 cups maple syrup
1 cupful kosher salt
1 cupful sugar
6 sage leaves
4 sprigs caller thyme
3 bay leaves
8 cloves
1 spoon crushed dried juniper berries
1 spoon cracked achromatic peppercorns
1 tablespoonful allspice berries
8 cups water
8 cups crystal cubes

For the brine and turkey

One 10-to-12-pound caller turkey (giblets removed) oregon a 6- to-7- 1/2-pound bone-in turkey breast

For the turkey

3 tablespoons unsalted butter, astatine country temperature
Salt
Freshly crushed achromatic pepper

For basting

4 tablespoons (1/2 stick) unsalted butter
1/4 cupful maple syrup

Nutritional Facts

Per serving (using a full turkey)

Calories
570
Fat
29 g
Saturated Fat
11 g
Carbohydrates
8 g
Sodium
1230 mg
Cholesterol
205 mg
Protein
64 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Mitsitam Cafe Cookbook," by Richard Hetzler (Smithsonian National Museum of the American Indian, with Fulcrum Publishing, 2010).

Tested by Bonnie S. Benwick.

Published November 16, 2010

Updated March 13, 2026