This delicious recipe for Black Pepper and Beer Brined Turkey pairs perfectly with Infinite Wisdom 2020 Petit Verdot.

Servings

16

Prep

20m

Cook

3h 30m

Ingredients

  • 3 Bottles (12 ounces each) amber ale
  • 1 Container (32 ounces) Kitchen Basics® Original Turkey Stock
  • 2 Cup(s) Kosher salt
  • 1 Cup(s) Sugar
  • 8 McCormick Gourmet™ Organic Turkish Bay Leaves, divided
  • 3 Tablespoon(s) McCormick Gourmet™ Organic Cracked Black Pepper, divided
  • 4 Quart(s) Ice and water
  • 1 Whole turkey, (12 to 14 pounds), fresh or frozen, thawed
  • 1 Carrot, halved
  • 1 Rib celery, halved
  • 1 Onion, quartered
  • 2 Tablespoon(s) Oil

Directions

1. Mix ale, stock, kosher salt, sugar, 4 of the bay leaves and 2 tablespoons of the pepper in stockpot. Cook on medium heat 10 minutes or until salt and sugar are dissolved. Remove from heat. Add ice and water; stir until ice is melted. (If stockpot is not large enough to hold brine and turkey, pour brine into large container.) Place turkey in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.

2. Preheat oven to 350°F. Remove turkey from brine. Discard remaining brine. Pat turkey dry. Place turkey on rack in roasting pan. Stuff cavity with vegetables and remaining 4 bay leaves. Brush turkey with oil then sprinkle with remaining 1 tablespoon pepper.

3. Roast 3 to 3 1/2 hours or until internal temperature reaches 165°F (175°F in thigh). Remove turkey from oven. Cover loosely with foil. Let stand 20 minutes before carving.

To Prepare in Deep Fryer:

1. Brine turkey as directed. Remove turkey from brine. Pat dry with paper towels. Discard remaining brine (Omit vegetables and remaining 4 bay leaves from recipe.).

2. Fill fryer pot with oil and heat to 400°F. (Check turkey fryer manufacturer’s manual for safe operating instructions.) Thread turkey onto frying rack with legs pointing up.

3. When oil temperature reaches 400°F, turn off gas. Carefully and slowly lower turkey into oil until fully submerged. Re-light burner and return oil temperature to 400°F.

4. Cook turkey about 3 1/2 minutes per pound (about 35 to 42 minutes for a 10- to 12-pound turkey). Turkey is done when internal temperature reaches 165°F in the breast and 175°F in thickest part of thigh.

5.Turn off gas and lift turkey from fryer pot. Place turkey on sheet pan or in roasting pan to drain. Let stand 10 minutes before carving.

*Recipe and Photo Courtesy of McCormick & Company, Inc.