Looking for a delicious and simple way to add a subtle, sweet maple flavor to your turkey or pork roast? Look no further than our quick and easy maple brine recipe!
If you’ve struggled to keep poultry and pork roasts moist and flavorful, our easy maple brine is here to help you! This rich maple brine will impart amazing flavor to meat and keep it moist and tender during cooking. With a few simple ingredients, you’ll get a head start on the delicious main course.
Why you should use a brine.
The salt in a brine penetrates the meat resulting in a plumping and tenderizing effect. This will produce a juicy, tender protein once it’s cooked. Brining typically takes 6-12 hours for smaller items like whole chickens and pork loin roasts, and 24-32 hours for whole turkeys.
Maple Brine: The Ingredients
- Brown sugar
- Soy sauce: Use tamari, for gluten free option.
- Maple syrup: Use real maple syrup NOT maple-flavored syrup or pancake syrup. The real stuff costs a bit more, but it’s well worth the investment.
- Sea salt
- Bay leaves
- Black peppercorns
You’ll need a large stockpot to simmer the brine. Cool the maple brine completely before submerging your turkey or roast into the solution. You can prepare the brine several hours in advance and store it in your refrigerator before using.
- Turkey: 24 hours
- Large Pork Roasts: 12-18 hours (example: pork shoulder)
- Medium Pork Roasts: 8-12 hours (rack of pork or small pork butt)
- Small Pork Roasts and whole chickens: 4-6 hours (example: pork loin)
Tips for using maple brine:
- Do not rinse the meat
- Pat it dry with paper towels.
- Use a salt-free seasoning rub. The brine will provide enough salt content for the meat.
- For turkey: If you plan to use a turkey injection marinade, make it without salt.
- Make sure the maple brine is cooled completely before submerging the turkey or pork.
- Add apple slices and a cinnamon stick to the brine for a nice festive touch.
- 4 quarts water
- 2 cups brown sugar
- 1 cup soy sauce
- 1 cup maple syrup
- 3/4 cup sea salt
- 8 whole cloves garlic peeled
- 6 whole bay leaves
- 3 large sprigs of thyme
- 2 teaspoons whole black peppercorns
- Place all ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. Remove from heat and allow brine to cool completely before using.