Recipes

Ingredients

  Glaze

  • 2/3 cup barley malt syrup
  • 1/4 cup malt vinegar or apple cider vinegar
  • 6 fresh sage sprigs
  • 4 fresh thyme sprigs
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons (1/4 stick) unsalted butter

Brine, Turkey, and Aromatics

  • 4 quarts water
  • 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
  • 3 12-ounce bottles stout beer (such as Guinness)
  • 1 1/2 cups barley malt syrup
  • 1 14- to 16-pound turkey
  • 2 teaspoons ground black pepper
  • 2 peeled onions, quartered
  • 2 celery stalks, cut into chunks
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 unpeeled head of garlic, cut crosswise in half
  • 3 tablespoons extra-virgin olive oil
  • 2 cups (or more) water

Mixed-Mushroom and Tarragon Gravy

Preparation

Glaze

  • Bring malt syrup, 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. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.

Brine, Turkey, and Aromatics

  • Pour 4 quarts water into 16-quart nonreactive bowl or pot. Add salt; stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into second bag; place in large bowl. Rinse turkey inside and out. Slide turkey, breast side down, into doubled bag. Pour brine into bag. Press out any air; seal bags. Chill turkey in brine (still in bowl) 16 to 18 hours.
  • Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

To Roast Turkey

  • Set oven rack at lowest position; preheat to 350°F. Place turkey on rack in roasting pan; add 2 cups water.
  • Roast turkey 2 hours. Brush with glaze; add water if pan is dry. Roast 30 minutes. Brush with glaze. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees).