Hello Chef steps Community
I am trying to formulate my own version, but roughly base it off of this brine.
I have this excerpt from: Jacquelyn Dodd. “The Craft Beer Cookbook.”
My question is,
I'm going to deep fry my Thanksgiving Turkey and I wanted to Beer brine it beforehand. However, the recipe calls for submerging it into a brine bath. Instead I wanted to inject it. My conundrum is that I don't know what the ratio of salt and other spices I should use or how I should alter it appropriately. I have attached the recipe. I am probably going to be doing a 11.50 Kg - 13.50Kg. I'm going to do a traditional Peruvian Anticucho Rub. Let it sit in the refrigerator for 24hrs, after that I was going to inject with warm butter.
I would also like to hear your recommendations for any other brine solutions you liked or thought were noteworthy. Do you think it is it too aggressive of competing flavors or do you think it pairs well? Any and all recommendations are appreciated.
Brown Ale–Brined Roast Turkey
This is a recipe I developed years ago for Thanksgiving, and it’s become a steadfast tradition. Brining the turkey in brown ale creates the perfect bird: juicy, with a crispy skin with slight notes of malt. This recipe takes three days, so if this is the centerpiece of your Thanksgiving feast, plan to start the process on Tuesday night. If your turkey weighs more than 18 pounds, simply double the brine recipe. You’ll need a couple of large turkey oven bags and a roasting pan with a rack.
SERVES 6–8
10 cups of water
21⁄2 cups kosher or sea salt (do not use iodized table salt)
5 cloves garlic, quartered
1⁄4 cup whole allspice berries
1 tablespoon whole cloves
2 large white onions, quartered
22 fluid ounces brown ale
2 cups ice
1 (12–16-pound) turkey (fresh works best; be sure to thaw it if frozen)
3 celery stalks, cut in half
1⁄4 cup olive oi
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 ice; stir. Cool to room temp, refrigerating if necessary. (If the brine is too hot, the turkey will start to cook, which can allow bacteria to grow.)
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
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°F, 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.”
