Just in time for Thanksgiving, House Speaker John Boehner (R-Ohio) has revealed his secret turkey recipe that he calls the "Boehner brine."
"I decided a number of years ago that I would try to brine a turkey. I found a recipe somewhere online and tinkered with it over a period of about five years, until I settled in on my current brine," he said in a minute-long video released on Tuesday that offers glimpses of the apron-clad Republican congressman at home in his kitchen in West Chester, Ohio.
But what makes the Boehner brine so special?
"I take about 8 quarts of water, half a dozen bay leaves, kosher salt, a little palmful of peppercorns, take a big head of garlic, cut it in half. And the real secret: 16 ounces of pure maple syrup," he told the camera. Boehner details his refrigeration technique, covering the turkey and letting it sit for 24 hours before putting it in the oven.
"Now I only cook my bird to about 160 [degrees] max, take it out, put foil over it, and let it sit for at least an hour. It's the resting time that really works."
Although Boehner's method doesn't quite meet USDA safety standards for internal temperature, those who know their way around a turkey confirm that Boehner has the right idea.
"In terms of the cooking process, he basically nails every detail," said Huffington Post Executive Food Editor Kristen Aiken.
"John Boehner has clearly spent a LOT of time thinking about brine, down to the dirty details," Aiken continued. "He starts off with a classic brine -- Kosher salt (NICE, because iodized is for sissies), bay leaves, peppercorns -- but he really proves his good intentions with the addition of 'puuuure maple syrup.'"
"From cooking it breast-down and flipping it over, to never letting the temperature rise above 160 degrees and letting the bird rest, Boehner's technique is by the book," Aiken said.
You can read the full recipe for Boehner brine, along with recipes for his other Thanksgiving favorites like creamed spinach, on the Speaker.gov website. There, you'll also find "related posts" about Benghazi and how the EPA is crushing business.