Malty Brined Turkey with Sparkling Amber Malt Glaze

briess_blog_thanksgivingrecipe

Combining the rich flavors of specialty malt extracts along with your favorite stout beer creates an amazing Thanksgiving experience.

Ingredients:

Glaze

2/3 cup Briess CBW® Sparkling Amber liquid Extract
1/4 cup malt vinegar
6 fresh sage sprigs
4 fresh rosemary sprigs
1/2 teaspoon ground black pepper
2 tablespoons butter

Brine, Turkey, and Aromatics

4 quarts water
2 cups coarse kosher salt
1 1/2 cups Briess CBW® Golden Light Liquid Extract
36 ounces of your favorite stout beer
2 teaspoons ground black pepper
3 small onions, quartered
2 cups celery coarsely chopped
1 cup fresh sage
1 cup fresh thyme (optional 2 tsp. poultry seasoning)
2 shallots, halved
3 tablespoons extra-virgin olive oil
2 cups chicken broth

1- Large turkey (12 – 15 pounds)

Special Equipment

16 quart or larger plastic bowl or bucket with sealable cover

Large Roasting Pan

Directions:

PREPARE GLAZE

Bring CBW® Sparkling Amber Extract, malt vinegar, sage, rosemary 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.  Time Saver: Glaze can be prepared ahead one day. Just refrigerate and warm before using.

BRINE TURKEY

Pour 4 quarts water into large plastic bowl with a sealable cover. Add salt; stir to dissolve. Mix in beer and CBW® Golden Light Extract.

Rinse turkey inside and out. Slide turkey, breast side down, into brine bowl. Seal tightly. Chill turkey in brine 16 to 18 hours.

Remove turkey from brine. Pat dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, poultry seasoning and shallots. Close cavity with skewers or sewing.  Tuck wing tips under; brush all over with olive oil.

Place turkey on rack in roasting pan; add 2 cups chicken broth. 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).

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