Malt-Beer-Brined Turkey with Malt Glaze

Malt-Beer-Brined Turkey with Malt Glaze
Photo by Hans Gissenger

Ingredients

  • Charcoal chimney (if grilling)
  • 1 bunch thyme
  • Mixed-Mushroom and Tarragon Gravy
  • ¼ cup malt vinegar or apple cider vinegar
  • 2 cups (or more) water
  • 4 thyme sprigs
  • 13 x 9 x 2-inch disposable aluminum baking pan (to catch drips; if grilling)
  • + 18 more ingredients
    • 2 tablespoons unsalted butter
    • 2/3 cup barley malt syrup
    • 3 tablespoons extra-virgin olive oil
    • 1 14- to 16-pound turkey
    • 1 garlic
    • 2 celery stalks
    • 3 12-ounce bottles stout beer (such as Guinness)
    • 2 teaspoons ground black pepper
    • 2 turkey-size oven bags Turkey lacing pins Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)
    • 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
    • 1 bunch sage
    • 1 ½ cups barley malt syrup
    • Turkey lacing pins
    • 4 quarts water
    • 2 onions
    • 6 sage sprigs
    • ½ teaspoon ground black pepper
    • Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.

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. Pour 4 quarts water into 16-quart nonreactiv...

View full recipe at Epicurious

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