Post by Luna on Feb 9, 2011 10:06:10 GMT -5
For Samhain
Prep : 45 minutes Total: 20 hours (includes brining and roasting time)
8-10 servings
Ingredients:
Glaze
2/3 cup barley malt syrup ( or molasses)
¼ cup malt vinegar or apple cider vinegar
6 fresh sage sprigs
4 fresh thyme sprigs
½ teaspoon ground black pepper
2 Tbsp unsalted butter
Brine, turkey, and aromatics
4 quarts water
1 ½ cups coarse kosher salt
3 12oz bottles Guinness
1 ½ cups barley malt syrup (or molasses)
14-16 lb turkey
2 tsp ground black pepper
2 peeled onions, quartered
2 celery stalks, chunked
1 bunch fresh sage
1 bunch fresh thyme
1 unpeeled head garlic cut in half cross wise
3 Tbsp extra virgin olive oil
2 Cups water
Instructions:
Bring malt syrup, vinegar, herbs and pepper to a boil in a small saucepan, stirring occasionally. Reduce heat to low and simmer till glaze coats the spoon (about 4-5 minutes). Mix in butter. Cover, chill, and rewarm before using next day.
Pour 4 quarts water into 16 quart non-reactive bowl or pot. Add salt, stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into a second bag, place in large bowl. Rinse turkey inside and out. Put turkey in bag and pour brine over it. Press out any air and seal bags. Chill 16-18 hours.
Remove turkey from brine. Pat dry. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity. Tuck wingtips under, brush with oil.
Set oven rack at lowest position, Preheat to 350 F. Place turkey in roasting pan with two cups water.
Roast turkey for two hours. Brush with glaze and add water if pan is dry. Roast 30 minutes. Brush with glaze. (tent with foil if browning too quickly) Roast till thickest part of turkey registers 165 (about 30-45 minutes). Brush with more glaze. Transfer to platter and let rest 30 minutes.
Prep : 45 minutes Total: 20 hours (includes brining and roasting time)
8-10 servings
Ingredients:
Glaze
2/3 cup barley malt syrup ( or molasses)
¼ cup malt vinegar or apple cider vinegar
6 fresh sage sprigs
4 fresh thyme sprigs
½ teaspoon ground black pepper
2 Tbsp unsalted butter
Brine, turkey, and aromatics
4 quarts water
1 ½ cups coarse kosher salt
3 12oz bottles Guinness
1 ½ cups barley malt syrup (or molasses)
14-16 lb turkey
2 tsp ground black pepper
2 peeled onions, quartered
2 celery stalks, chunked
1 bunch fresh sage
1 bunch fresh thyme
1 unpeeled head garlic cut in half cross wise
3 Tbsp extra virgin olive oil
2 Cups water
Instructions:
Bring malt syrup, vinegar, herbs and pepper to a boil in a small saucepan, stirring occasionally. Reduce heat to low and simmer till glaze coats the spoon (about 4-5 minutes). Mix in butter. Cover, chill, and rewarm before using next day.
Pour 4 quarts water into 16 quart non-reactive bowl or pot. Add salt, stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into a second bag, place in large bowl. Rinse turkey inside and out. Put turkey in bag and pour brine over it. Press out any air and seal bags. Chill 16-18 hours.
Remove turkey from brine. Pat dry. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity. Tuck wingtips under, brush with oil.
Set oven rack at lowest position, Preheat to 350 F. Place turkey in roasting pan with two cups water.
Roast turkey for two hours. Brush with glaze and add water if pan is dry. Roast 30 minutes. Brush with glaze. (tent with foil if browning too quickly) Roast till thickest part of turkey registers 165 (about 30-45 minutes). Brush with more glaze. Transfer to platter and let rest 30 minutes.