Local caterer and former butcher Flip Wise of Open Fire Catering loves the turkeys from Green Pastures Country Farm. This versatile brine gets even more localized when made with Colorado whiskey. For one 12 to 14-pound turkey.
Ingredients
- 2½ cups kosher salt
- ¼ cup brown sugar
- 4 bay leaves
- 1 white onion, quartered
- 6 cloves garlic, smashed
- 1 orange, halved and juiced (reserve all for use in brine)
- 1 tablespoon whole black peppercorns
- 1 teaspoon whole cloves
- 1 small can chipotle chilies
- ½ cup pure maple syrup
- 1 cup bourbon or rye whiskey
- 2 gallons water
- Large stock pot
Instructions
Rinse turkey thoroughly and remove neck and giblets, reserving for gravy. Bring water to boil and dissolve salt and sugar. Remove from heat and add remaining ingredients. Let steep for 2 hours, then place turkey in cool brine. Refrigerate overnight. Remove turkey from brine the next day and let air dry before roasting.
