Heres a killer recipe for brining your next turkey dinner that features Little Dutch. Try it- you wont regret it! (Were open for growler fills tonight 5-7.) 1/4 cup yellow mustard seeds 2 tbs black peppercorn 8 bay leaves 1 cup dark brown sugar 1 cup kosher salt 2 onions (thick cut wedges) 1 lb thick cut bacon growler of Little Dutch one turkey (12+ lbs) 1 cup turkey stock or chicken broth 1 tbs unsalted butter 1 tbs flour 1. In a large pot, combine and toast mustard seeds, peppercorns, and bay leaves until fragrant (about two minutes.) Add the brown sugar & salt and remove from heat. Add 4 cups of water and stir till the sugar and salt are dissolved; let cool completely. 2. Add the onions, bacon, Little Dutch and 16 cups (maybe more if its a larger bird) of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lit to keep it submerged (see picture.) You might need to add either more beer or water (your choice) to submerge the bird, depending on how big it is. Cover and refrigerate 24 hours. 3. Preheat the over to 350. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast (see picture.) Roast the turkey for about two hours until a thermometer inserted into the thigh reads 150. Remove the bacon (save it) and return the turkey to the oven. Roast for about 1 hour longer until the breast is browned and the bird reaches an internal temp of 170. Transfer the turkey to a carving board. 4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes. 5. Meanwhile, cut the bacon into half-inch slices and add to your gravy. (If its not full cooked, fry it in a skillet for a few minutes.) Serve and enjoy!
Posted on: Wed, 24 Dec 2014 16:15:19 +0000