I found this printed in the Salt Lake Tribune earlier this week. I haven't tried making it yet, but everything at this restaurant is DELICIOUS.
- 2 cups brown sugar
- 1 cup maple syrup
- 3/4 cup kosher salt
- 4 garlic cloves
- 6 bay leaves
- 2 teaspoons crushed red pepper
- 1 1/2 cups soy sauce
- 4 quarts pineapple juice
- Spice Rub:
- 4 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 3 tablespoons dried thyme leaves
- 1 tablespoon cayenne pepper
- 1/2 cup sugar
- 1 cup salt
In a large large pot or clean bucket, combine all the ingredients for the brine. Place the turkey in the container, making sure it is covered with brine. Cover and place in the refrigerator or a cooler (40 degrees or lower). Let stand overnight or up to 48 hours.
Meanwhile combine the spice rub ingredients. Cover and set aside.
Remove turkey from brine and rinse well. Pat dry with paper towels. Cover turkey with a generous amount of spice rub. Roast turkey as desired.
Print this recipe
Source: Scott Blackerby, Bambara restaurant
Submitted By: Laurellee Rodriguez
Bambara's Turkey Brine and Spice Rub