Enjoy a juicy turkey with the sweet notes of apricot, orange, and spice from Essensia. The Essensia brine is sweet, a pleasing contrast to savory turkey and spicy ginger. We like to pair it with Electra moscato. Created by General Manager Cheryl Russell.
2 cups brown sugar
1 cup maple sugar
¾ cup coarse salt
3 whole heads garlic, cloves separated (not peeled) & bruised
6 large bay leaves
½ cup coarsely chopped unpeeled fresh ginger
1 ½ cup soy sauce
3 quarts water
2 Tbs. Italian parsley minced
1 bunch fresh thyme
1 750 ml bottle Essensia Orange Muscat
1, 12-14 lb fresh turkey
olive oil for braising
Brine the turkey: Combine all brine ingredients in a stainless steel pot large enough to sustain the turkey and brine. Bring brine to a simmer. Remove from heat and let cool. Remove the turkey’s gizzards and rinse the turkey well. Immerse the turkey in the brine (add water if the turkey is not fully immersed.) Refrigerate for 2-3 days, turning the bird twice a day.
Cook the turkey: Remove the turkey from the brine, pat dry, brush with olive oil, set aside. Fire up the grill. When the coals are hot, place an aluminum foil drip pan (at least 1” deep) in between the coals. Place the grill rack onto the grill and center the turkey on top of the rack, breast side up directly over the drip pan. Cover the grill with the vents partially open. Keep the coals burning slowly, add coals as needed. Keep the temperature in the grill between 275 – 325 F. The total cooking time is about 3-3 ½ hours. When the internal temperature is 155 F, remove the turkey from the grill. Let cool for 20 minutes