https://www.weber.com/US/en/recipes/poultry/beer-brined-turkey This recipe collection features Christmas desserts made with beer. In a medium saucepot, combine all the ingredients except ice cubes and bring to a soft boil. Prepare the grill for indirect cooking over medium-low heat (about 350°F). These hoppy hor d’oeuvres and resinous recipes will be a hit at any hophead’s house. Allow the turkey to stand at room temperature for 1 hour before grilling. Fill it halfway with room temperature water. The recipe's main ingredients are maple syrup, soy sauce, brown sugar, and whiskey. For more about how we use your information, see our privacy policy. Discard the brine. After 1 hour, turn the turkey over foil pan, so that the breast faces up. Refrigerate and follow the guideline below for brine times. Try this brine by US92 to add sweet and savory notes to your turkey. Place the turkey inside a sturdy plastic bag and put it in a 10-quart or larger stockpot. Seal the bag. low-sodium chicken broth, ½ cup Pour the pan juices into a large glass measuring cup, reserving the fat. Add enough cool water to completely immerse the turkey. Those are the results you'll get with brining—give it a try. Bring the gravy to a simmer, whisking frequently. Your information will be erased and your published posts will be reassigned to the site's admin account. It's time to break out one of these recipes and try making your own and using craft beer in the recipe. Put the turkey in the brine. and over -15 to 20 hrs. Drain and add two handfuls of wood chips to the charcoal or to the smoker box. Drain and add two handfuls of the wood chips to the charcoal, following manufacturers instructions, and close the lid. Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Because of this brine's high sugar content, but sure to cover your turkey with foil until the last few minutes of baking to … Do you love IPAs as much as we do? Flavorful, moist and delicious! Be careful not to over brine otherwise the dish will taste over salted. Put one-third of the chopped onions and all of the thyme sprigs into the body cavity. Dulye also oversees culinary side of SAVOR®: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival®, and the World Beer Cup®. Too busy to visit CraftBeer.com? Dulye is a Culinary Institute of America graduate and co-author of the CraftBeer.com Beer & Food Course. https://www.allrecipes.com/recipe/218089/beer-brined-pork-chops Refrigerate at least 4 hours or overnight. ground cayenne pepper, 4 Perfect Brine Time 12 lbs. Pour the brine over the protein or into Ziploc bags with the proteins. Measure the reserved fat. Tuck the wing tips behind the turkey’s back and loosely tie the drumsticks together with butcher’s twine. Refrigerate the turkey for at least 12 hours and no longer than 14 hours. Tilt the turkey so the juices run out of the body cavity and into the pan. When the wood begins to smoke, cook the turkey over, Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Cook the turkey, above foil pan, over. After 1 hour, turn the turkey over so that the breast faces up. Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Discard any extra brine. Let stand until the fat rises to the surface, about 3 minutes. Drain and add two handfuls of the wood chips to the smoker box of a gas grill, following manufacturers instructions, and close the lid. Place in a bowl, cover, and refrigerate until ready to grill. packed light brown sugar, 3 tablespoons Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 45 minutes to 1¼ hours more. Make the perfect beer brined turkey recipe! granulated onion, ½ teaspoon Discard brine when the protein is removed and pat dry the protein before cooking. https://www.grillingcompanion.com/recipe/beer-brined-grilled-chicken Refrigerate turkey up to 2 days. After 1 hour, turn the turkey over so that the breast faces up. unsalted butter, melted, 1 quart