Seal inner bag, as close to turkey as possible, by tying the bag into a knot, then securely tie outer bag as well.

Brine turkey in beer. Bring the mixture to a boil then remove from heat, stirring until all the salt dissolves. Keep the turkey and brine cold during this marinating process. Add the remaining 3 quarts cider and the.

Make sure the bird’s skin is as dry as possible, using paper towels. In a very large pot (big enough for the turkey to fit into) combine the water, salt, beer, brown sugar, 3 cloves of the garlic, peppercorn, and 3 of the bay leaves. Add the beer and ice, stir.

Web 1 lemon, halved. Not only does the beer tenderize the turkey but it makes for delicious subtle flavor addition. Web why brine a turkey in beer?

Remove the neck, gizzards and liver, setting aside (for stock or gravy). In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved. Web simply sprinkling salt on the surface isn’t going to cut it.

Remove giblet bag from the neck cavity of the turkey (often tucked up under a flap of skin) and the neck from the carcass cavity (keep that for delicious gravy!). Remove turkey from brine at least one hour prior to cooking. Web if you use a larger turkey, double the brine amounts and consider using a cooler with ice blocks.

Add the beer, garlic (peels and all), onion, bay leaves, salt and water. In a large pot, over high heat, add the water, salt, sugar, peppercorns, bay leaves, thyme, onions, celery, carrots, garlic, lemon and orange. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt.