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!

Get To Grilling!

Ancho Maple Brine vert

Ancho Chile & Maple Turkey Brine

makes enough to brine a 12- to 15-pound turkey

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

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…

View original post 531 more words

About Westcoast Foodie Blogger

Husband, father, coach, volunteer, foodie, amateur of food from the soul, true flavors that come from heart and soul, Love all things Italian, love to travel to new places as well a familiar spots....dare to dream, experiment and expand your palate and embrace how food from the soul connects friends, family and new aquaintences. share ideas and wanderlust travel experiences with my blog...let me know if there is something that you want me to blog on or write about....Enjoy every moment of everyday. Follow me on Twitter @BCfoodieblogger and Facebook

Posted on November 19, 2014, in Uncategorized. Bookmark the permalink. Leave a comment.

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