Emeril's Beer Brined Turkey

By S. Danford

Ingredients

• Additional:
• 2 quarts apple cider (I used Publix spiced cider)
• 2 cups dark brown sugar, packed
• 2 cups kosher salt (I used 1 cup)
• 1/4 cups black peppercorns
• 1 T juniper berries
• 4 bay leaves
• 1 cinnamon stick
• 1 t whole cloves
• 11 bottles (12 oz) dark beer (I used Michelob Amber Bock)
• 3 cups chopped yellow onions
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 6 garlic cloves, peeled and smashed
• 9 T unsalted butter
• 2 T Emerils Original Essence (see additional recipe)
• 4 cups chicken stock
• 1 T olive oil
• 3 T flour
• 1/2 cup dry white wine
• 2 T chopped fresh sage
• 1 T cornstarch mixed with 2 T water (optional if gravy needs thickening)

Preparation

Step 1

Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves, and beer in a large container (I used a cooler). Stir to dissolve the sugar and salt.
Place the turkey in the brine and weigh down if necessary (I froze water in gallon jugs and placed on top of the turkey).
Refrigerate for 24-36 hours.

To Cook the Turkey:

Preheat over to 400
Spread the onions, celery. carrots, and garlic in the bottom of a large roasting pan.
Remove the turkey from the brine and rinse well under cold running water.
Pat dry with paper towels and place in roasting pan.
Combine 1 stick of the butter and the Essence in a small pan and melt over medium heat.
Remove from heat.
With a pastry brush, baste the top and sides of the turkey with half of the butter.
Roast for 30 minutes.
Baste the turkey with the remaining seasoned butter and reduce oven to 300 and roast for 30 minutes.
Baste the turkey with 1/2 cup of the chicken stock. Return to the oven and roast until golden and meat thermometer inserted into the thickest part reads 165 degrees.
Remove the turkey from the oven and transfer to a cutting board or platter. Tent with foil and let rest for 15 minutes before carving.
Melt the remaining tablespoons butter with the olive oil in a saucepan over medium heat. Add half of the vegetables from the roasting pan and cook, stirring for 5 minutes.
Add the flour and cook, stirring for 1 minute. Add the white wine and stir to deglaze the pan.
Add the remaining 3 cups chicken stock and any juices accumulated in the roasting pan and bring to a boil.
Reduce the heat, add the sage, and simmer briskly until reduced in half, about 10 minutes.
Remove from heat.
In batches, pulse the liquid and solids in a food processor into a thick liquid (I skipped this step and just strained the mixture). Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible. If gravy is too thin, return to the pan and bring to a boil. Add the cornstarch mixture and allow to thicken.
Remove from heat and transfer to a gravy boat.