HOW TO BRINE YOUR TURKEY!!!
Pour 1 gallon of vegetable stock into a large stockpot. Bring to a boil then turn off the heat. Stir in your salt until completely dissolved. Allow it to cool for 20 minutes (should still be warm at this point) then add in the maple syrup, and remaining brine ingredients. Stir or whisk really well to dissolve the salt and syrup again if necessary. Allow brine to completely cool. Keep refrigerated until ready to use.
Add cold brine to your clean cooler or bucket, then lower your turkey in the brine. Add additional water to make sure the brine covers the turkey entirely. This is important.
For a turkey 15 pounds or under, brine for 24 – 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days.
Keep your brine cold, checking it every 4-6 hours and adding more ice if needed.
Before you roast your turkey, take it out of the brine water and place it on a rack to dry.
Use paper towels to pat the turkey completely dry if needed.
For the best results, allow the turkey to completely dry. This may take an hour or so.
Rub your turkey skin all over with clarified butter or ghee. This creates that beautiful golden exterior. Roast the turkey at a low temperature for 13 minutes per pound.