Malt-Beer-Brined Turkey with Malt Glaze
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bruce Aidells
The technique: Brining—soaking the bird in salt water—creates juicy turkey. Here, stout beer and barley malt syrup add a richness to the brine, which infuses the meat with flavor.The payoff: Moist meat that tastes great. The malt
Ingredients
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
Instructions
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.
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