Maple Brine

2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 head garlic -- cloves separated, not peeled
6 bay leaf
1 1/2 cups fresh ginger -- unpeeled, chopped
2 teaspoons dried chile flakes
1 1/2 cups soy sauce
5 sprigs fresh thyme
3 quarts water

Combine all ingredients in large stainless steel pot.
Bring to simmer, remove from heat and cool completely

Remove turkey neck and giblets. Rinse turkey well.

Put turkey in cold brine. Use a stainless, plastic or other non-reactive container. Add water if brine doesn't cover bird.

Refrigerate 2 days, turning bird twice a day.

To cook: remove turkey from brine, pat dry, brush with olive oil. Either grill or cook in oven.

DO NOT stuff turkey

NOTE: For a 14lb. Turkey

Source of recipe: Mean Chef

Maple Brine