Ancho Chile & Maple Brine PLUS Turkey Brining Tips
I love the thought of this brine- Ancho Chili is totally in my wheelhouse and a favorite for sure!
Thanks Bull BBQ blog for sharing!
Ancho Chile & Maple Turkey Brine
makes enough to brine a 12- to 15-pound turkey
5 ounces Ancho chilies (about 8 chilies)
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
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.
Into a stockpot (or other container large enough to hold the turkey), add the herbs…
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