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Wine Brined Grilled Turkey - vegetable

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Categories:
vegetable salt brown sugar black peppercorns allspice berries candied ginger water turkey turkey cinnamon onion red apple orange lemon water herbs cheesecloth butter wine
Viewed: 66 - Published at: 4 years ago

Ingredients

  • FOR THE WINE BRINE:
  • 1 gallon Vegetable Stock
  • 1 cup Sea Salt
  • 1 cup Brown Sugar
  • 1 Tablespoon Black Peppercorns
  • 1/2 Tablespoons Allspice Berries
  • 1 Tablespoon Candied Ginger
  • 1 bottle (750ml Size) Dry Wine, Such As Pinot, Riesling, Etc. (Reserve 1 Cup For Butter)
  • 1 gallon Ice Water
  • FOR THE TURKEY:
  • 1 Small (about 14 To 18 Lb. Size) Turkey, Small Enough To Fit In Your Grill
  • 2 sticks Cinnamon Sticks
  • 1/2 Onion, Sliced
  • 1/2 Red Apple, Wedged
  • 1 Orange, Wedged
  • 1 Lemon, Wedged
  • 1 cup Water
  • 1 bunch Fresh Poultry Herbs (Rosemary, Sage And Thyme)
  • Cheesecloth
  • 1 stick Butter, Melted
  • 1 cup Wine

Method

  • Start the day before by making the brine for the turkey.
  • Bring vegetable stock, salt, brown sugar, peppercorns, allspice and candied ginger to a boil to combine flavors. Cool the brine.
  • Clean the turkey; remove organs and rinse inside and out. Place turkey breast side down in a clean 5-gallon bucket (or large pot). Pour brine over turkey. Reserve 1 cup wine and set aside. Add remaining wine and cold ice water. Cover and store in refrigerator or cool place for 24 hours. Turn bird occasionally to cover with brine.
  • Remove turkey from brine; pat dry with paper towels. Let stand at room temperature for 1 hour.
  • Put cinnamon sticks, onion, apple, orange and lemon into a glass bowl and microwave for 4 minutes. Put the mixture inside turkey with the herb bundle.
  • Unfold the cheese cloth to form a double layer blanket for the bird. Stir together melted butter and reserved 1 cup wine in a medium bowl. Immerse cheesecloth in butter mixture; let soak. Drape cloth over the breast and legs of the turkey.
  • Grill in a roasting pan with water. A 10 to 16 pound turkey will take 2 to 3 hours to grill on medium-high heat. Cook until the internal temperature reaches 180°F in thigh and 165°F in breast. When done, remove cheesecloth and let stand for 15 minutes before carving.
  • Enjoy!

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