Roast-Turkey-with-Turkey-Gravy

Beer Brined Turkey
If you’ve never brined your Thanksgiving turkey before roasting it, this is the year to start. Why should you even brine a turkey? Because it will make it more juicy and tender. And why start this year? Because this Thanksgiving you can get 3 Daughters beer to add to the brine and make your turkey delicious.

If you are worried about difficulty, don’t be; brining can be as simple or difficult as you want it to be. It does take about 16 to 24 hours of brining time so plan ahead, but putting the brine together can be done very quickly.

As for what brew to use, that is up to you. You can use any style of beer you want, but we recommend using a malty flavored beer with lower hop content like Mission to Marzen, Channel Marker Red ale or Groundskeeper Willie Scottish ale. Hoppy IPAs and some pale ales will give a hoppy tasting bird, and very light beers will not contribute much at all. Porters and stouts can be used but brining time should be cut in half. Most importantly, make sure you get enough 3 Daughters beer to drink and share when eating your turkey later.

Let’s start with an easy, quick brine that will get you a juicy bird without much hassle:

Ingredients:

About a 15 pound Turkey that is completely thawed

1 gallon of water at room temperature

1 cup of kosher salt

1 ½ cups of brown sugar

32 oz 3 Daughters Channel Marker Red ale

First, determine what you will use to brine your turkey in. A 5 gallon bucket works well if you have a way to keep it refrigerated; also, you could use a small clean cooler or a plastic bag designed for brining turkeys.

Dissolve the salt and sugar in the water by stirring vigorously. Add the beer to the mixture. Remove the giblets from the inside of the turkey and rinse it inside and out. Place the turkey in whatever you are using to brine it in and pour the brine over it. Make sure the turkey is completely submerged in the brine and place in the refrigerator for 16 to 24 hours.

Before roasting the turkey, remove it from the brine, rinse it under cold water inside and out and pat it dry. Discard the brine.

If you prefer to be a little more adventurous in your cooking and you have the time, you could make a brine that is a little more involved, but will also give a little more flavor to your finished turkey.

Ingredients:

About a 15 pound turkey that is completely thawed

1 gallon of water

1 cup kosher salt

1 ½ cup brown sugar

3 Tbsp black peppercorn

4 bay leaves

2 Tbsp whole coriander

½ cup orange peel

¼ cup fresh rosemary

32 oz 3 Daughters Hefeweizen

First, determine what you will use to brine your turkey in. A 5 gallon bucket works well if you have a way to keep it refrigerated; also, you could use a small clean cooler or a plastic bag designed for brining turkeys.

Heat a large pot over low heat. Add the peppercorn, bay leaves, coriander, orange peel and rosemary.

Heat the spices while stirring to release the fragrance. When the smell of the spices gets strong, add the water and simmer for 5 minutes. Remove from heat and cool completely.

Stir the Hefeweizen into the mix when it is completely cool. Remove the giblets from the inside of the turkey and rinse it inside and out. Place the turkey in whatever you are using to brine it in and pour the brine over it. Make sure the turkey is completely submerged in the brine and place in the refrigerator for 16 to 24 hours.

Before roasting the turkey, remove it from the brine, rinse it under cold water inside and out and pat it dry. Discard the brine.

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