Turkey with whisky brine

Name: Turkey with whisky brine
Prep time: 20 min
Cook time: 3 h 12 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 small 4 kg young turkey, thawed; About 24 cups water; 1 cup whiskey; 3/4 cup sea salt; 1/4 cup maple syrup; 2 tablespoons peppercorns; 4 bay leaves; 3 large garlic cloves, crushed; 2 celery stalks, sliced; 1 yellow onion, cut into large chunks; 20 Brussels sprouts, halved; 300 g turkey bacon, diced; brine vegetables; Olive oil; 1/3 cup melted butter; 1/2 teaspoon Provence herbs; Salt and pepper from the mill

In collaboration
with Dindon Québec

Preparation 20 min
Refrigeration 24 h
Cooking 3 h 12 min
Servings 6
Freezing Absolutely

Another great collaboration with Le Dindon du Québec and Canadian Turkey. For Easter, I created for you the best turkey recipe with a whiskey brine! The role of the brine is very important to obtain a perfect turkey. It will cause water retention which will guarantee a juicy turkey and bring flavour!

Cook mode

Add to favorites

Ads

Ingredients

1 small 4 kg young turkey, thawed
About 24 cups water
1 cup whiskey
3/4 cup sea salt
1/4 cup maple syrup
2 tablespoons peppercorns
4 bay leaves
3 large garlic cloves, crushed
2 celery stalks, sliced
1 yellow onion, cut into large chunks

Ingredients for the stuffing

20 Brussels sprouts, halved
300 g turkey bacon, diced
brine vegetables
Olive oil

Ingredients for the butter

1/3 cup melted butter
1/2 teaspoon Provence herbs
Salt and pepper from the mill

Preparation

In a huge saucepan or in a brine bag, place the turkey and add the rest of the ingredients for the brine. Mix and go well to the bottom to dilute the salt. Place in the fridge and leave to brine for 24 hours.
In a large skillet over medium-high heat, add the Brussels sprouts, bacon, brine vegetables and drizzle a good dash of olive oil. Cook 10 to 12 minutes, stirring, to caramelize the vegetables. Remove from the heat and let stand for 5 minutes.
In a small bowl, put the melted butter, Provence herbs, season with salt and pepper and mix. Set aside.
Preheat the oven to 350°F.
Remove the turkey from the brine, drain well and place in a roasting pan fitted with a rack. Fill the cavity of the turkey with the stuffing. (Serve the rest of the stuffing with the meal when the turkey is ready.) Brush the turkey with the butter and place in the oven. Cook for about 3 hours or until the internal temperature of a breast is 165°F. Brush with butter while cooking!

Ads

To help you make this recipe

Our sommeliers suggest

Domaine Fouet Saumur Blanc l'Ardillon 2021

Vallée de la Loire, France

This very beautiful Saumur is characterized by aromas of flowers, honey, quince and citrus. Mineral, lively, and fresh, it is intense, frank and right. He will be great with this Saumé turkey. See the product

Jeune Branche, 8.5%

La Souche

Old Ale beer, it will offer you aromas of caramel, candied berries with malted richness. The notes of alcohol of beer and candied fruit will resonate with the notes of salumage whiskey. The aromas of caramel and grilled will join the Brussels cabbage and the bacon of turkey. The richness of beer will assume the powerful flavors of this dish which will not need to wait a day of cold to warm you. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!