Maple Brined Turkey with Wild Rice Stuffing
Prep time
Cook time
Total time
Brining your turkey makes it juicy and perfectly salted… but brining with maple syrup also adds that element of sweetness that makes your taste buds jump!
  • 1 organic, free-range turkey (16 – 22 pounds), giblets removed
  • 8 – 10 quarts pure filtered water
  • 2 cups pure maple syrup
  • 2 cups sea salt
  • ¼ cup whole black peppercorns
  • 1 bunch fresh thyme
  • 4 bay leaves
  • 4 cups wild or brown rice, cooked
  • 1 apple, cored and chopped
  • 1 red onion, peeled and chopped
Directions for brining (Start brining 1 day ahead):
  1. Place water, maple syrup, salt, peppercorns, thyme, and bay leaves into a large stockpot and bring to a boil, stirring, until the salt completely dissolves.
  2. Remove from heat and allow to cool completely.
  3. Line a second large stock pot (or bucket) with an extra-large roasting bag or unscented garbage bag. Place the turkey inside.
  4. Pour the brine over the turkey to completely cover. Close the bag and tie shut.
  5. Refrigerate overnight (up to 24 hours). If you don’t have room in the refrigerator, simply place the stockpot into a large wash sink or bucket filled with ice. Temperature must be kept at 40°F or below.
Directions for roasting:
  1. Preheat the oven to 350°F.
  2. Remove the turkey from the bag and pat dry. Discard brine.
  3. Stuff the cavity with chopped apple, chopped red onion, and cooked rice.
  4. Place turkey in a roasting pan fitted with a roasting rack and completely cover with foil. (For extra juicy breast meat, position your turkey breast-side down in the roasting rack.)
  5. Roast the turkey for 15 minutes per pound, removing the foil during the last hour for a crispy, golden skin. Example: If your turkey is 17 pounds, you'll cook it for a total of 4 hours and 15 minutes, or until a food thermometer inserted into the thickest part of the leg reaches at least 165°F.
  6. Carve turkey, and mix a bit of the drippings from the bottom of the pan in with the Wild Rice Stuffing from the cavity of the bird.
  7. Dig in.
After all the meat is carved from the turkey, add the leftover carcasses and bones to your slow cooker, fill with purified water, and add a splash of vinegar (about 1 tablespoon). Cook on low for at least 4 hours (up to 24 hours). This will make a delicious turkey soup stock that will be rich in minerals and protein, and can be enjoyed for breakfast, lunch or as a snack.
Recipe by Fat-Burning Man at