MAPLE AND STOUT BRINED TURKEY

1 14-16 lb (6 to 7 kg) turkey for the brine: 1 cup (250 mL) kosher salt ½ cup (125 mL) maple syrup 1 tbsp (15 mL) black peppercorns 1 tbsp (15 mL) mustard seeds 1 bunch fresh thyme 1 ½ tsp (7.5 mL) chili flakes 6 quarts (6 L) water 2 quarts (2 L) ice cubes 2 tall cans of Red Rocket Stout by Sawdust City For the aromatics: 1 Honeycrisp apple, sliced ½ onion, sliced 1 cinnamon stick 4 sprigs rosemary ½ bunch thyme 2 bay leaves 1 cup (250 mL) of water canola oil

1. Combine 2 quarts (2 L), of water, salt, maple syrup, black peppercorns, mustard seeds, thyme, and chili flakes in a large stockpot over medium high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

2. Combine the brine, 4 quarts (4 L), of water, 2 quarts (2 L), of ice and beer. Using a washed cooler or container, place the turkey (with innards removed), breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 8 to 16 hours, turning the bird once half way through brining.

3. Preheat the oven to 350 F (175 C). Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

4. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

5. Combine the apple, onion, cinnamon stick, and 1 cup (250 mL), of water in a small pot and bring to a boil. Add steeped aromatics to the turkey’s cavity along with the rosemary, thyme, and bay leaves. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

6. Roast the turkey on lowest level of the oven at 350 F (175 mL), for 2 ½-3 hours. Insert a probe thermometer into thickest part of the breast looking for an internal temperature of 165 F (74 C). Let the turkey rest, loosely covered with foil for 15 minutes before carving.