Bourbon Maple Turkey Brine
1 qt water
5.5 Oz Mortens kosher salt
3/4 cup Jim Beam
1/2 cup 100% pure maple syrup
1/2 cup unpacked brown sugar
5 slices each of Navel orange and lemon
1/2 small to medium white onion quartered
2 bay leaves broken in half
2 sprigs each fresh rosemary and thyme
1 Tblsp whole black peppercorns
1 Tblsp whole cloves
1/2 cinnamon stick
Heat one quart of water to almost boiling.
Add salt, brown sugar, bourbon, and maple syrup.
Stir until salt and sugar are dissolved.
Add in remaining ingredients.
Let mixture steep for 5-6 minutes then remove from heat.
Let brine cool to room temp or place in fridge to speed up cooling.
Add 3 quarts ice cold water.
Place turkey breast in cold brine
Make sure brine completely covers turkey.
Cover and place in fridge for 12 hours to over night.
Remove turkey from brine and rinse thoroughly under cold running water.
Pat turkey dry inside and out with paper towels.
Place turkey in fridge a couple of hours to dry.
Yields 1 gallon of a 2.5% salt brine
Maple wood is the prefered wood for smoking. But pecan or apple will work in a pinch.