Malt-Beer-Brined Turkey with Malt Glaze

Ingredients for Malt-Beer-Brined Turkey with Malt Glaze

• 160ml barley malt syrup

• 60ml malt vinegar or apple cider vinegar

• 6 fresh sage sprigs

• 4 fresh thyme sprigs

• 1/2 teaspoons ground black pepper

• 2 tablespoons (1/4 stick) unsalted butter

• 3.8L water

• 475ml Diamond Crystal coarse kosher salt or 230g Morton coarse kosher salt

• 3 350g bottles stout beer (such as Guinness)

• 350ml barley malt syrup

• 1 14- to 7.3kg 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

• 45ml extra-virgin olive oil

• 475ml (or more) water

• Mixed-Mushroom and Tarragon Gravy

• Turkey lacing pins

• Charcoal chimney (if grilling)

• 13 x 9 x 2-inch disposable aluminum baking pan (to catch drips

• if grilling)

• Ingredient info: Barley malt syrup has a flavour similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.

• 2 turkey-size oven bags

How to make Malt-Beer-Brined Turkey with Malt 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.

Pour 3.8L 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; brush all over with oil.

Set oven rack at lowest position; preheat to 177°C. Place turkey on rack in roasting pan; add 475ml water.

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 74°C, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees).

Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving centre empty. Place disposable aluminum pan in centre of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving centre burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.

Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 177°C on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 74°C, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.