Ancho Chile & Maple Brine
Author: 
 
makes enough to brine a 12- to 15-pound turkey
Ingredients
  • 5 ounces Ancho chilies (about 8 chilies)
  • 1 orange
  • 8 cloves garlic
  • 2 cups kosher salt
  • 1 bunch fresh sage
  • 4 sprigs fresh rosemary
  • 8 quarts water (4 cups = 1 quart)
  • 2 cups Grade B real maple syrup
Instructions
  1. For the brine: cut the stems off and discard; then slices the chilies into strips, reserving the seeds if desired (I did). Add chilies and seeds to a medium sauce pan. With a vegetable peeler, remove the zest from the orange and add to the pan; squeeze and reserve the juice. Smash and chop the garlic and add to the pan along with the salt. Stir in 1 quart water and bring to a simmer, stirring until the salt has dissolved.
  2. Into a stockpot (or other container large enough to hold the turkey), add the herbs, orange juice and maple syrup. Stir in the hot brine mixture and then stir in the remaining 7 quarts of water. Cool to room temperature. The brine is now ready for the turkey!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/ancho-chile-maple-brine-plus-turkey-brining-tips/