Eagle Rare Brined Thanksgiving Turkey

St. Lou Stu · 11-24-2009, 08:34 PM

Ok folks,
here is my lil twist on the traditional Thanksgiving bird.

Ingredients:
2 lbs. Brown Sugar
1/4 cup Cloves
1/4 cup Black Peppercorns
1 3/4 cups Table Salt
2 cups Eagle Rare 10 Year
1 1/2 gallons Cold Water

Mix dry ingredients in a container large enough for the bird to fit in and have room for 2 gallons of fluid. Add Bourbon and Water. Whisk until Sugar and Salt have dissolved.
Place Cleaned bird into container containing brine that you just mixed up. Cover container and place into refrigerator for 12 hours. After 12 hours turn bird over and agitate brine solution. Place the bird back into the brine and refrigerate for 12 more hours.
Once 24 hours of soaking elapse, remove bird and allow to drip dry briefly.
Some of the clove/peppercorn mix and brine may be used to initially coat the turkey.
Place in oven roaster and cook @ 350 degrees as usual. Time may vary depending on bird size.

Enjoy folks!

Mine is in the fridge as we speak!
I've done this in years past and it is DELICIOUS!!!!

You could substitute the Bourbon for the one of you choice, but I always use the same as I would drink. No Old Crow here!

11-24-2009, 08:34 PM	#1
St. Lou Stu Have My Own Room Join Date: Oct 2008 First Name: Tim Location: Belleville, IL (St. Louis) Posts: 2,304 Trading: (21)	Eagle Rare Brined Thanksgiving Turkey Ok folks, here is my lil twist on the traditional Thanksgiving bird. Ingredients: 2 lbs. Brown Sugar 1/4 cup Cloves 1/4 cup Black Peppercorns 1 3/4 cups Table Salt 2 cups Eagle Rare 10 Year 1 1/2 gallons Cold Water Mix dry ingredients in a container large enough for the bird to fit in and have room for 2 gallons of fluid. Add Bourbon and Water. Whisk until Sugar and Salt have dissolved. Place Cleaned bird into container containing brine that you just mixed up. Cover container and place into refrigerator for 12 hours. After 12 hours turn bird over and agitate brine solution. Place the bird back into the brine and refrigerate for 12 more hours. Once 24 hours of soaking elapse, remove bird and allow to drip dry briefly. Some of the clove/peppercorn mix and brine may be used to initially coat the turkey. Place in oven roaster and cook @ 350 degrees as usual. Time may vary depending on bird size. Enjoy folks! Mine is in the fridge as we speak! I've done this in years past and it is DELICIOUS!!!! You could substitute the Bourbon for the one of you choice, but I always use the same as I would drink. No Old Crow here! __________________ Pretending to play golf since 1989 Last edited by St. Lou Stu; 11-24-2009 at 08:44 PM.