Really, it’s only two months until the end of the year?! I don’t think I’ve ever been so excited for summer to end!
It’s been such a crazy year and I’m ready for better things on the horizon. I know that adding another year to the end of the year doesn’t always mean much, but I’m looking forward to what 2021 will bring.
Which is exactly what I am going to be thankful for this Thanksgiving. We hope to be able to spend more time with family, travel, and get vaccinated so that this pandemic ends.
I thought it would be fun to share the beer-brined turkey recipe I’ve been using for years since Thanksgiving is coming up soon.
This method makes a turkey so juicy and tasty that I will never make turkey the “normal” way again. Plus, everything is better with beer added to the recipe. Ha!.
This does take a couple days to complete, so make sure you’re following along within the appropriate timeframe. Before you cook it, you’ll need to take the bird out of the freezer and put it in the fridge for a few days.
Once the turkey is 90% thawed, you’ll unwrap and remove all the gizzards and innards. Place the turkey, breast side down in a very large stockpot.
Make sure your stockpot is large enough to fit the bird and fill water to cover it completely. I got the stockpot I use at Wal-Mart for about $12, and it works great for the 20-pound turkey we cook every year.
After putting the turkey in the pot, add the beer, salt, pepper, and the fresh poultry herb blend. Stir a little to combine and fill the pot the rest of the way with water.
The next morning, add the butter, poultry herb blend, garlic and salt to a bowl. Stir to combine and make sort of a herby butter mixture.
Remove the turkey from the stockpot and pat dry. Remember to also pour the water from the cavity of the bird before patting dry. I’ve forgotten to do this before and made a huge mess in my kitchen.
Take your herb butter mixture and spread evenly all over the breast side of the turkey. Place the turkey in a roasting pan with a roasting rack.
Tent with foil and roast at 350° F for about 2 hours. Take off the tenting and cook the turkey until it’s fully cooked and a meat thermometer inserted into the thickest part of the bird reads 165° F. This should take about 8 to 10 minutes per pound.
Ever since I started making our turkey this way, my family always requests it now. However, this year instead of roasting we might smoke it!.
The centerpiece of many holiday meals is a roasted turkey. When properly cooked, it has crisp golden brown skin enveloping tender juicy meat. However, dry turkey is a common complaint, even among experienced cooks. The bird’s lean white meat easily dries out in the oven. Fortunately, there is a simple solution to help ensure a moist, delicious turkey every time – beer!
Why Cook Turkey with Beer?
Beer adds tremendous moisture and flavor when used to baste the turkey while roasting. The alcohol and carbonation help the beer penetrate deep into the meat. As the beer evaporates in the oven, it keeps the turkey very moist and absorbs the rich, malty flavors. The result is a bird with succulent meat infused with subtle beer notes.
Cooking with beer also allows the creative cook to put their own stamp on the traditional turkey dinner. Different beer styles, from hoppy IPAs to roasty stouts, will impart unique flavors Fruited beers like cherry or apricot can give the turkey a sweet kiss. For those who prefer not to use alcohol, non-alcoholic beers also work well.
Preparing the Turkey
A 12-14 pound turkey is ideal for basting with beer. Pick up an extra can or bottle of your chosen beer – you’ll use this for basting.
Remove the giblets from the turkey cavities. Rinse the turkey inside and out with cold water and pat very dry with paper towels. Be thorough, as any excess moisture will dilute the beer flavor.
Lightly coat the turkey with olive oil or melted butter. Generously season the inside cavities with salt and pepper. Rub the outside all over with your favorite poultry seasoning blend.
Basting with Beer
Pour the beer into a basting pan or bowl. Use non-alcoholic beer or reduce the amount of beer if cooking for children.
Place the turkey on a roasting pan fitted with a V-rack. Tent foil over the breast and drizzle some beer over the turkey. Pour a little more beer into the roasting pan.
Roast the turkey at 400°F for 30 minutes. Remove foil and starting basting the turkey with the beer mixture every 30 minutes. Be sure to spoon beer over any visibly dry areas.
After 2 hours, carefully add more beer to the roasting pan. Continue roasting, basting every 30 minutes, until the internal temperature reaches 165°F when tested in the thickest part of a thigh.
Crisping the Skin
For crispier skin, turn up the oven to 425°F for the last 30-45 minutes of roasting. The high heat will brown and crisp the skin once the turkey is nearly fully cooked.
If the skin starts to get too dark, tent foil over the bird for the remainder of the cooking time. This trick crisps the skin without burning.
Safety Tips
Take proper food safety precautions when working with raw turkey:
- Wash hands, utensils, and surfaces after handling raw turkey
- Cook to an internal temperature of 165°F as measured in the innermost part of the thigh
- Refrigerate leftovers within 2 hours
Delicious Beer Styles for Cooking Turkey
Many beer styles pair deliciously with turkey. Some top options include:
Pale Ales: Impart citrusy, piney notes. Try Sierra Nevada Pale Ale or Dale’s Pale Ale.
Brown Ales: Contribute roasted nuttiness. Good choices are Newcastle or Brooklyn Brown Ale.
Porters: Offer subtle chocolate flavors. Founders Porter or Deschutes Black Butte work well.
Stouts: Provide roasty coffee notes. Guinness Draught is a classic choice.
Wheat Beers: Add hints of banana and clove. Weihenstephaner Hefeweissbier is ideal.
Fruited Beer: Cherry, apricot and raspberry beers give a sweet kiss. Try Lindemans Framboise.
Recipe Ideas
Here are some delicious recipes for cooking turkey with beer:
Beer-Basted Roast Turkey
Baste a classic roast turkey with pale ale or lager. The Spruce Eats shares a straightforward beer basted turkey recipe using a pale ale.
Smoked Beer Can Turkey
For dramatic presentation, Serious Eats shows how to smoke a turkey balanced upright on a beer can. Fill the can with beer to add flavor.
Brown Ale Turkey Breast
Brown ale gives turkey breast rich, malty notes. Roast bone-in turkey breast on a bed of vegetables drizzled with brown ale.
Porter Braised Turkey Legs
Slow cooking turkey legs in porter makes the meat incredibly tender. Add prunes, onions and thyme for a sweet, savory braise.
Cranberry Stout Turkey Thighs
Pan roast turkey thighs in cranberry stout for tangy-sweet flavor. Brown the turkey first for crispy skin.
Hefeweizen Brined Turkey
Soak the turkey overnight in a hefeweizen brine before roasting. Imparts hints of banana and clove to the meat.
Moist Thanksgiving Turkey Success
Cooking turkey with beer is an easy, foolproof way to deliver a moist, flavorful holiday bird. Choose a beer style you enjoy drinking to impart its unique flavor nuances. Baste often as the turkey roasts, and use a high heat at the end to achieve crispy mahogany skin. Let the amazing aroma get everyone eager for a tasty Thanksgiving meal! With juicy, beer-infused turkey as the star attraction, your meal is sure to be memorable.
Beer Can Turkey 101: Master the Art of Succulent, Juicy Poultry
FAQ
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