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Old 11-04-2012, 02:19 PM   #11
JimTheHick's Avatar
Jul 2011
Iowa city, Iowa
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He is subbing wort/beer for the apple juice, so I'm sure he plans to use all the other ingredients (salt, etc) with the wort.

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Old 11-04-2012, 02:22 PM   #12
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Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
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Originally Posted by Golddiggie View Post
Try it and post the results. I also wonder how it would be with some finished beer.
It's great with beer! I use beer in my "regular" turkey brine all the time.

It's still the same, with the onions, carrots, salt, all spice, etc, but I use beer instead of apple cider and boil that up.

I don't know about wort, though. It might be really good but I don't think I'd try it. Wort is so sweet to me, and I don't like sweet brines.
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Old 11-04-2012, 02:43 PM   #13
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Dec 2010
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Now I want to see recipes so that I can give it a try.
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Old 11-04-2012, 02:48 PM   #14
Oct 2011
Rancho Cordova, CA
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A brine is one of the easy and quick jobs in getting ready for Thanksgiving. To me Thanksiving seems like a bad time to take a uick job, making a brine and turining it into a a few hours of work by making a wort.
"Stupid Should Hurt"

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Old 11-06-2012, 03:09 AM   #15
TimBrewz's Avatar
Feb 2008
Portland, OR
Posts: 666
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Thanks for the replies. To clarify, I am planning to basically replace a lot of the sugar I usually get from apple juice with a 1.050 base malt wort.
I will be using salt as always.
I may just use DME to make the wort.
I am doing a test turkey - small about 8 lbs. On Sunday before Thanksgiving that I will serve to my homebrew buddies as taste panel.
I am going to cook it in my Big Easy infrared oilless turkey fryer(this is a new toy, I usually fry in oil but got tired of the expense and mess)

Here is my current recipe:
1 gallon 1.050 2-row wort (replaces 1 gallon local pressed apple juice/cider)
1.5 gallons Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
1 cup Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges

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Old 10-10-2014, 09:40 PM   #16
Sep 2014
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How did it go?

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Old 10-10-2014, 10:34 PM   #17
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Mar 2012
Thornton, Colorado
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Originally Posted by JonM View Post
How about making a standard sugar/salt brine and using DME instead of the sugar?
I came into this thread to post exactly this. Oh wow, also just noticed this thread is 2 years old. But hey, turkey time is comin

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Old 10-17-2014, 02:53 AM   #18
TimBrewz's Avatar
Feb 2008
Portland, OR
Posts: 666
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It was fine,juicy as usual with a decent brine. It was hard to tell the difference from my regular brine. Basically maltose instead of fructose. Its been a while, and only tried it once so not much to report.

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