Name: Malt-Beer-Brined Turkey with Malt Glaze
Yield: 8 to 10 Servings
Ingredients: 2/3 cup barley malt syrup; 1/4 cup malt vinegar or apple cider vinegar; 6 fresh sage sprigs; 4 fresh thyme sprigs; 1/2 teaspoon ground black pepper; 2 tablespoons (1/4 stick) unsalted butter; 4 quarts water; 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt; 3 12-ounce bottles stout beer (such as Guinness); 1 1/2 cups barley malt syrup; 1 14- to 16-pound turkey; 2 teaspoons ground black pepper; 2 peeled onions, quartered; 2 celery stalks, cut into chunks; 1 bunch fresh sage; 1 bunch fresh thyme; 1 unpeeled head of garlic, cut crosswise in half; 3 tablespoons extra-virgin olive oil; 2 cups (or more) water; Mixed-Mushroom and Tarragon Gravy; 2 turkey-size oven bags; Turkey lacing pins; Charcoal chimney (if grilling); 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)

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