Roasting Turkey or Other Poultry

Brining the turkey or other Poultry first:

2 c. brown sugar
1 c. maple syrup
3/4 c coarse salt
4 whole heads garlic, cloves separated but not peeled or bruised
1 c. chopped fresh ginger
3 tsps dried chili flakes
2 c soy sauce
3 qts water

Combine all ingredients in a large pot, large enough to hold turkey (or other foul) and brine. Bring the mixture, minus poultry to a boil, remove from heat and cool completely.  Place turkey in brine and add enough water to cover the bird. refridgerate 2-4 days, turning 2-3 times a day. If you are using smaller birds can half or quarter this recipe easily and use just enough for what you are making. This is a recipe for a large turkey.

Roasting Turkey or other Poultry

Heat oven to 425. Season turkey inside and out with salt and pepper, brush with olive oil. put on rack in oven and let go for 30 minutes. lower heat to 350 and continue roasting. Baste every 30 minutes until thermometer reads 160. After taking from oven let stand for 15 minutes to cool and finish cooking. Enjoy the most lucious turkey ever!