14c Cold water2c Ice3/4c Real maple syrup3/4c Bourbon3/4c Kosher salt1 Granny Smith apple cored and halved2 Sprigs of thyme2 Bay leafs1 Sprig of rosemary 1 T The Killer Cook's Mediterranean Spice Blend + 2T-4 more for the turkey itself Yield 1 12-15 lb turkey
In 2qt saucepan heat 3 cups of water over medium heat, add all ingredients except for the ice. Cook and stir till all salt is dissolved about 5-7 minutes. Pour into a large clean vessel such as a 5-gallon bucket lined with a brining bag. Then add ice and stir until dissolved, once the ice is melted add the remaining cold water. Place the turkey in the brine making sure it is fully submerged add more water if need. Place a weight on top if needed to keep the bird under the brine. Cover and store in the refrigerator for 14-18 hours turning once. Remove the bird rinse thoroughly inside and out. Pat dry and then Dry Rub and place on a wire rack in refrigeration for 24-48 hours before cooking.