So for the longest while now my buddy JC and I have been having the best time pairing food with beer. We both love food and we both love beer. We both work doing something we are passionate about. He’s an executive chef and I’m an owner of a brewery. Getting together really allows us to be creative and do something else with something we really love doing outside of “work”.
Now, we are going to attempt at doing this blog about food and beer pairing more often. Either we will do something together, or JC will post something. Hell, we might even get fancy and do some videos. To start off, here’s JC’s Thanksgiving Turkey Brine. Let us know if you have any questions.
Pop’s Porter Turkey Brine
GOOD FOR 15-20# avg. bird
- 5 oz. Kosher Salt
- 3.5 oz. Light Brown Sugar
- 6 oz. Pure Vanilla Extract
- .15 oz. Fresh Ground Pepper
- 32 oz. Pop’s Porter (similar dark ale)
- 96 oz. FILTERED WATER
- (Feel Free to add any other spices such as Cardamom, Nutmeg, Clove, or any other Holliday Signatures. A good tip would be to toast them a bit over a medium fire and then grinding them w/ a coffee grinder.)
Bring only one Qt./32 oz. of the Filtered Water to a Boil and add all the salt, sugar and spices to it. Stir well using a whisk to dissolve all of the ingredients. On a 2 gallon container mix all the dissolved ingredients w/ the Craftbeer and rest of Water.
TIP FOR STORING BIRD ON BRINE BATH:
-Using a clean heavy-duty 2ble garbage bag; place Bird on the refrigerator drawer, add all Brine to it and close bag taking as much air out of it. I recommend 48 hrs./2 Days Of brining.
-Prior to cooking your bird, preheat oven to 500F. Remove bird from brine and pat dry with a clean cloth or paper towel.
-USE A GOOD EUROPEAN BUTTER UNDERNEATH ITS SKIN…
-Once seared/nice light browning; bring oven down and finish at 300F.
Cheers & Happy Holiday’s
Best, Chef JC & Luis