Malt-Beer-Brined Turkey with Malt Glaze

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

Ingredients

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

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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