Beer Brined Turkey Recipes

BEER BRINED TURKEY

Steps:

• •In a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. Add the ice, the the beer.
• •Rinse the thawed turkey.
• •Place turkey in the oven bags. Remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
• •Brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
• •Remove the turkey from the brine and rinse well, inside and out.
• •Place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
• •Preheat your oven to 400.
• •Truss your turkey if desired.
• •Brush your entire turkey with olive oil, sprinkle with salt.
• •Stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
• •Place the turkey on a roasting rack inside a roasting pan. Add the broth to the bottom of the roasting pan. If the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. Do not allow the broth/water in the roasting pan to touch the turkey.
• •Cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). Allow to rest for 10 minutes before carving.

BEER BRINED TURKEY RECIPE

Steps:

• 1. Thaw turkey completely in the fridge or with a cold water bath, changing the water every 30 minutes.
• 2. Combine salt and brown sugar with several cups of water from the 2 gallons into a saucepan. Heat, stirring continually until salt & sugar are completely dissolved into water.3. Pour the solution into the brining bucket and add the remaining water (if using a bag be sure to cool solution first so you don't melt it). Add beers.4. Remove giblet bag from the neck cavity of the turkey (often tucked up under a flap of skin) and the neck from the carcass cavity (reserve all for gravy).5. Submerge turkey in brine and soak, chilled, for 12-24 hours. (Turkey must be completely submerged. Increase brine if needed.)Cooking
• 1. Boil teapot of water.2. Rinse turkey thoroughly and place it on a roasting rack in the sink. Truss legs if desired.3. Pour hot water all over turkey evenly. Dry thoroughly with a paper towel.4. Mix herbs and butter together. Using hands rub herb butter all over turkey skin evenly.5. Cook turkey at 350 degrees for 1 1/2 hours, reduce heat to 325 degrees and cook until turkey reaches 165 degrees in the deepest part of the meat (see turkey bag for approximate times for bird size). My 12-pound bird took 2 hours 45 minutes total. If you notice excessive browning on legs or wings they can be tented with foil.6. Remove turkey from oven and tent with foil (do not seal or you will steam skin to rubbery). Allow resting for 20-40 minutes (depending on size).Reserve drippings for turkey gravy.

MALT-BEER-BRINED TURKEY WITH MALT GLAZE

Steps:

• For glaze:
• Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For brine, turkey, and aromatics:
• Pour 4 quarts water into 16-quart nonreactive bowl or pot. Add salt; stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into second bag; place in large bowl. Rinse turkey inside and out. Slide turkey, breast side down, into doubled bag. Pour brine into bag. Press out any air; seal bags. Chill turkey in brine (still in bowl) 16 to 18 hours.
• Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.
• To roast turkey:
• Set oven rack at lowest position; preheat to 350°F. Place turkey on rack in roasting pan; add 2 cups water.
• Roast turkey 2 hours. Brush with glaze; add water if pan is dry. Roast 30 minutes. Brush with glaze. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees).
• To grill turkey:
• Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving center empty. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
• Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 165°F, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).