Turkey day is coming! Here is a fun and delicious beer brine you must try.
10 cups of water
2½ cups kosher or sea salt
5 cloves garlic, quartered
¼ cup whole allspice berries
1 tbsp whole cloves
2 large white onions, quartered
750ml of Ten, or two 330ml bottles of Ten (half of a 4-pack)
2 cups ice
1 turkey (thawed)
3 celery stalks, cut in half
¼ cup olive oil
Kosher or sea salt (for seasoning the turkey pre-oven)
2 cups chicken broth, plus 4–6 cups water (if needed)
In a large pot add the water, salt, garlic, allspice, cloves, and one of the onions.
Just as the water starts to boil, remove from heat, stirring occasionally to dissolve the salt.
Add the beer and the ice and stir. Cool to room temp, refrigerating if necessary.
Rinse the turkey and remove any items from the cavity. Place one oven bag inside the other and then place the turkey inside those. Pour the brine over the turkey. Remove as much air as possible and tie bags to seal as tightly as possible.
Place turkey bag on the roasting rack inside the roasting pan. Place in the refrigerator.
Brine for 16–18 hours. Rotate the turkey every 6–8 hours to ensure it marinates evenly. Remove from the brine and rinse, inside and out. Discard the brine and the bags.
Place turkey back on the roasting rack inside the roasting pan. Place in the fridge, uncovered, for 12–18 hours to dry the skin. (This will give you a nice crispy skin to go along with your juicy bird.)
Preheat oven to 400°. Stuff the remaining quartered onion and the celery stalks inside the cavity of the bird. Truss turkey if desired. Brush the entire turkey with olive oil; sprinkle with salt.
Add the broth to the bottom of the roasting pan. If the pan starts to dry out as it roasts, add more water to the bottom of the pan. Do not allow the broth/water in the roasting pan to touch the turkey.
Cook until your turkey reaches about 165°, and then test the temperature with a meat thermometer inserted into the thickest part of the thigh (it will continue to cook and its internal temperature will continue to rise once it’s out of the oven).
Let rest for 10 minutes before carving. And enjoy ;)