Malt-Beer-Brined Turkey with Malt Glaze Recipe

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Malt-Beer-Brined Turkey with Malt Glaze
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Ingredients
19
Count
Nutrition
1718
Calories
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Ingredients:

Directions:

  1. For 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.
  2. For 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.
  3. 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.
  4. To roast turkey: Set oven rack at lowest position; preheat to 350°F. Place turkey on rack in roasting pan; add 2 cups water.
  5. 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).
  6. To grill turkey: Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving center empty. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
  7. Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 165°F, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1717.89 Kcal (7192 kJ)
Calories from fat 774.78 Kcal
% Daily Value*
Total Fat 86.09g 132%
Cholesterol 713.78mg 238%
Sodium 4403.69mg 183%
Potassium 3635.65mg 77%
Total Carbs 28.75g 10%
Sugars 4.79g 19%
Dietary Fiber 7.47g 30%
Protein 204.84g 410%
Vitamin C 44.2mg 74%
Vitamin A 15mg 501%
Iron 11.7mg 65%
Calcium 253.4mg 25%
Amount Per 100 g
Calories 99.57 Kcal (417 kJ)
Calories from fat 44.91 Kcal
% Daily Value*
Total Fat 4.99g 132%
Cholesterol 41.37mg 238%
Sodium 255.23mg 183%
Potassium 210.72mg 77%
Total Carbs 1.67g 10%
Sugars 0.28g 19%
Dietary Fiber 0.43g 30%
Protein 11.87g 410%
Vitamin C 2.6mg 74%
Vitamin A 0.9mg 501%
Iron 0.7mg 65%
Calcium 14.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.7
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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