Beer Brined Turkey Recipes

BEER BRINED TURKEY RECIPE

Steps:

• 1. Thaw turkey completely in the fridge or with a cold water bath, changing the water every 30 minutes.
• 2. Combine salt and brown sugar with several cups of water from the 2 gallons into a saucepan. Heat, stirring continually until salt & sugar are completely dissolved into water.3. Pour the solution into the brining bucket and add the remaining water (if using a bag be sure to cool solution first so you don't melt it). Add beers.4. Remove giblet bag from the neck cavity of the turkey (often tucked up under a flap of skin) and the neck from the carcass cavity (reserve all for gravy).5. Submerge turkey in brine and soak, chilled, for 12-24 hours. (Turkey must be completely submerged. Increase brine if needed.)Cooking
• 1. Boil teapot of water.2. Rinse turkey thoroughly and place it on a roasting rack in the sink. Truss legs if desired.3. Pour hot water all over turkey evenly. Dry thoroughly with a paper towel.4. Mix herbs and butter together. Using hands rub herb butter all over turkey skin evenly.5. Cook turkey at 350 degrees for 1 1/2 hours, reduce heat to 325 degrees and cook until turkey reaches 165 degrees in the deepest part of the meat (see turkey bag for approximate times for bird size). My 12-pound bird took 2 hours 45 minutes total. If you notice excessive browning on legs or wings they can be tented with foil.6. Remove turkey from oven and tent with foil (do not seal or you will steam skin to rubbery). Allow resting for 20-40 minutes (depending on size).Reserve drippings for turkey gravy.

BEER BRINED TURKEY

Steps:

• •In a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. Bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. Add the ice, the the beer.
• •Rinse the thawed turkey.
• •Place turkey in the oven bags. Remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
• •Brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
• •Remove the turkey from the brine and rinse well, inside and out.
• •Place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
• •Preheat your oven to 400.
• •Truss your turkey if desired.
• •Brush your entire turkey with olive oil, sprinkle with salt.
• •Stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
• •Place the turkey on a roasting rack inside a roasting pan. Add the broth to the bottom of the roasting pan. If the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. Do not allow the broth/water in the roasting pan to touch the turkey.
• •Cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). Allow to rest for 10 minutes before carving.