First, make the brine
Maple Turkey Brine Recipe: 1 gallons water, 1 cup of kosher salt (coarse), 12 oz of real maple syrup, 2 TBS of Jeff’s Rub
Place a quart of the water in a pot over medium heat and add the maple syrup and rub to the water to help it melt and mix together better.
Stir for about 3-4 minutes then remove from the heat and let it cool to room temperature..
Put the 3 quarts of cool, unheated water into a gallon sized pitcher and mix in the salt. Stir until the salt has completely dissolved.
Add the heated mixture to the salted water
You need a food safe plastic/glass or other non-reactive container large enough to hold the turkey and enough brine to cover.
Remove the turkey from it’s packaging and remove any “gifts” that are stuffed down inside of the cavity.
Place the turkey in the brining container
Pour enough brine over the turkey to cover it. If the turkey tries to float, put a heavy plate on top of it to hold it under the water.
I recommend using a smaller container if possible and placing the container in the fridge for optimum cooling. Add a bag or two of ice to help keep the water at less than 40°F if it will not fit in the fridge.
Leave the turkey in the brine for 10-12 hours or overnight.
When the turkey is finished brining, rinse it well under cold water to remove any residual salt on the surface of the meat.