Malt-Beer-Brined Turkey with Malt Glaze

By mahto

Ingredients

• Glaze:
• 2/3 cup barley malt syrup
• 1/4 cup malt vinegar or apple cider vinegar
• 6 fresh sage sprigs
• 4 fresh thyme sprigs
• 1/2 teaspoon ground black pepper
• 2 tablespoons (1/4 stick) unsalted butter
• Brine, turkey, and aromatics:
• 4 quarts water
• 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
• 3 12-ounce bottles stout beer (such as Guinness)
• 1 1/2 cups barley malt syrup
• 1 14- to 16-pound turkey
• 2 teaspoons ground black pepper
• 2 peeled onions, quartered
• 2 celery stalks, cut into chunks
• 1 bunch fresh sage
• 1 bunch fresh thyme
• 1 unpeeled head of garlic, cut crosswise in half
• 3 tablespoons extra-virgin olive oil
• 2 cups (or more) water
• Mixed-Mushroom and Tarragon Gravy
• Special equipment: 2 turkey-size oven bags
• Turkey lacing pins
• Barley malt syrup has a flavor similar to molasses.

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

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.