This foolproof brine will work for a medium-sized turkey (11 - 16 lbs). Scale up or down as needed.
2 qrts water, boiled
1 cup salt
3 T rosemary garlic salt
1 cup maple syrup
1 cup honey
1/2 cup shoyu or soy sauce
3 T red miso
1 qrt chicken broth
1 head of garlic, cloves separated but not peeled
1.5 gallons ice water
1 container sage butter, melted
Put the salt and rosemary garlic salt into a large bowl and add the just-boiled water. Whisk until the salt has dissolved.
Mix in the maple syrup, honey, soy sauce, miso and broth and stir until everything has melted together.
Pour this mixture into a large container or cooler, big enough to fit your bird.
Add the garlic cloves and the ice water and mix thoroughly.
Place your bird, breast side down, into the liquid and make sure the cavity fills with brine as you submerge it.
Cover and let sit for 12 - 24 hours.
When you are ready to start cooking, remove the turkey from the brine and pat dry, inside and out.
Gently lift the skin covering one breast and spread half the sage butter underneath. Repeat on the other side.
Roast at 350 for 3.5 - 4 hours (until the thickest part of the thigh reads 170 on a meat thermometer).
Tent with foil and allow to rest for 15 minutes before carving.