Off The Rails Turkey Brine

If you’ve ever made a Clark Griswold-style turkey, perhaps it’s time to give brining a try.  A good turkey brine will add flavor like a marinade, while sealing in the bird’s natural juices.  The chemistry behind brining is simple but we’ll leave the osmosis and denatured protein talk for next time.  All we need to know is that a beer-brined turkey is more flavorful and tender than a non beer-brined turkey.  We’ve found the recipe below works particularly well with Off The Rails but Red Trolley and Fullsuit Belgian Brown are worthy substitutions. If cooking isn’t in the cards, we’re serving a full Thanksgiving dinner at several of our Brewery Restaurants (Downtown, Carlsbad & CityWalk).

Off The Rails Turkey Brine:
8 Cups (1 64oz growler) Off The Rails
8 Cups Water
1 Cup Kosher Salt
¾ Cup Brown Sugar
½ Cup Honey
2 Bay Leaves
3 Cloves Garlic (Smashed)
1  Large Yellow Onion (Sliced)
1 Tbs Black Peppercorns
1 Tsp Cayenne Pepper
1/2 Tsp Clove
2 Sprigs Fresh Rosemary
1/2  Stick Cinnamon

Directions: Bring water to a boil and remove from heat. Add salt, sugar, honey, garlic, onion, and spices.  Stir until salt, sugar, and  honey are dissolved and cool to room temperature. This should take around 30 minutes and will allow the spices to lend their flavors to the brine. Once your brine has cooled,  add Off The Rails  and refrigerate until cold.   Once your brine is cold, submerge your turkey and return to the refrigerator for 12hrs. This will yield 1 gallon of brine;  scale the recipe up or down to accommodate the size of your bird.  

Tips: Be sure to THOROUGLY RINSE your bird in cold water after removing it from the brine to wash away excess salt.  If you’re brining an extra large turkey, a plastic cooler makes a fine brining container.

Off The Rails Turkey Brine

2 responses

  1. Laurie

    After you brine the turkey can you rottissiere it on the BBQ?

    April 6, 2012 at 7:10 pm

    • Yeah, just be sure to rinse off the excess salt first.

      April 16, 2012 at 11:25 am

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