BEER BRINE (enough for a 20 pound turkey)

1/3cup yellow mustard seeds

3 tablespoons black peppercorns

12 bay leaves

1-1/2cups dark brown sugar

1-1/2cups kosher salt

3 onions, cut into thick wedges

1 pound slab bacon, skin removed and meat sliced 1/3 inch thick

six 12 ounce bottles Guinness

1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes.  Add the brown sugar and salt and remove from the heat.  Add 6 cups of water and stir until the sugar and salt are dissolved, then let cool completely (You could cover and refrigerate overnight).

2.  Add the onions, bacon, Guinness and 16 cups cold water to the pot.  Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged.  Cover and refrigerate for 24 hours.

3.  Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry.  Proceed with roasting recipe.

adapted from Grace Parisi, Food and Wine Magazine

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