Whiskey brined turkey

Name: Whiskey brined turkey
Prep time: 20 min
Cook time: 3 h 12 min
Total time: 3 h 32 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 small young turkey, about 4 kg (9 lb), thawed; About 24 cups (6 L) cold water; 1 cup (250 ml) Canadian whiskey; 1 cup (250 ml) coarse sea salt or kosher salt (never fine salt, it salts almost twice as hard by volume); 1/4 cup (60 ml) maple syrup; 2 tablespoons (30 ml) whole 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; The vegetables from the brine; A drizzle of olive oil; 1/3 cup (80 ml) melted butter; 1/2 teaspoon (2.5 ml) herbes de Provence

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

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Ingredients for the brine

1 small young turkey, about 4 kg (9 lb), thawed
About 24 cups (6 L) cold water
1 cup (250 ml) Canadian whiskey
1 cup (250 ml) coarse sea salt or kosher salt (never fine salt, it salts almost twice as hard by volume)
1/4 cup (60 ml) maple syrup
2 tablespoons (30 ml) whole 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
The vegetables from the brine
A drizzle of olive oil

Ingredients for the butter

1/3 cup (80 ml) melted butter
1/2 teaspoon (2.5 ml) herbes de Provence

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Preparation

In a very large pot or in a brining bag, place the turkey and add the rest of the brine ingredients. Stir, getting all the way to the bottom to dissolve the salt. Place in the fridge and let it brine for about 12 hours, or overnight.
In a large skillet over medium-high heat, add the Brussels sprouts, the bacon and the vegetables from the brine, and drizzle with a good amount of olive oil. Cook for 10 to 12 minutes, stirring, to caramelize the vegetables. Remove from the heat and let stand for 5 minutes.
In a small bowl, combine the melted butter and the herbes de Provence, season with salt and pepper and stir. Set aside.
Preheat the oven to 350°F (180°C).
Remove the turkey from the brine, drain well and place on a roasting pan fitted with a rack. Fill the turkey’s cavity 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 reaches 165°F (74°C) in the breast and 180°F (82°C) in the thigh. Brush with butter during cooking!
Take the turkey out of the oven and let it rest for 10 to 15 minutes before carving and serving!