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Smoked Porter Brined Turkey Recipe

18 November 2015

Booze up your bird this Thanksgiving with Epic’s beer brine and malt extract glaze recipe featuring Smoked Porter. We're also fans of using Utah Sage Saison if your looking for a more traditional flavor in your bird.

Smoked Porter Brine 

Brine Ingredients

  • 1-2 cups coarse kosher salt
  • 4-6 22-ounce bottles of  Smoked Porter beer (depending on turkey size)*

Aromatics Ingredients

  • whole black pepper
  • 2 peeled onions, quartered
  • 2 celery stalks, cut into chunks
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 10 garlic cloves, crushed
  • 1 orange, quartered
  • 3 tablespoons extra-virgin olive oil

*Less beer can be used and water and barley malt extract can be substituted – approximately 2 cups (or more) water depending on amount of beer used and 1 ½ cups barley malt extract

  • Use a new 5 gallon plastic bucket and add salt. Mix in beer slowly (or water and malt extract).  If you want to cut down on the beer, use a plastic bag to reduce the volume and keep the turkey surrounded with the beer brine. Press out any air and seal bag. Chill turkey in beer brine for 16 to 24 hours.  Make sure it stays cold.
  • If your bird is not covered all the way add a little more salted beer, you can place a heavy non-metallic bowl or something on it to keep it in the beer brine, cover bucket with the lid or wrap.
  • When finished brining, pat dry, inside and out, with paper towels. Sprinkle main cavity with pepper; fill with onions, celery, sage, thyme, and garlic and a quartered orange.  Brush outside with oil and tuck wing tips under for roasting. 
Glaze
  • substitute 2/3 cup barley malt extract
  • 1/4 cup malt vinegar
  • 6 fresh sage sprigs
  • 4 fresh thyme sprigs
  • black pepper
  • 2 tablespoons unsalted butter
  • Reduce wort or bring malt extract, 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. 
  • Roast turkey as instructed.  
  • Begin to brush with glaze when turkey has 2 hours left to roast. Brush with glaze every 20-30 minutes. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F. Brush with more glaze and transfer to platter.  Let rest 30 minutes (temperature will rise 5 to 10 degrees).  Enjoy!