Turkey with whisky brine

Dindon Québec
In collaboration
with Dindon Québec
Turkey with whisky brine
  • 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!

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Turkey with whisky brine

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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!

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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%
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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
Turkey with whisky brine
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

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