Beer Brined Turkey
Prep time
Cook time
Total time
Brining your turkey in beer is a stellar idea. Not only does the beer tenderize the turkey but it makes for delicious subtle flavor addition. We smother it in herb butter for added flavor and that perfect crispy skin.
Serves: 1 turkey
  • 1 (12 pound) Turkey
For 2 Gallons of Brine:
  • 2 gallons water
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 4 (12 ounce) cans stout (I used Worthy's Lights Out Stout)
For Herb Butter:
  • 1 stick (1/2 cup) salted butter, room temperature
  • 2 sprigs fresh rosemary, minced
  • 4-6 leaves fresh sage, minced
  • 4 sprigs fresh thyme, minced
  • 4 sprigs fresh oregano, minced
  1. Thaw turkey completely in fridge or with cold water bath, changing 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 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 neck cavity of turkey (often tucked up under a flap of skin) and the neck from 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.)
  1. Boil teapot of water.
  2. Rinse turkey thoroughly and place on roasting rack in sink. Truss legs if desired.
  3. Pour hot water all over turkey evenly. Dry thoroughly with 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 1½ hours, reduce heat to 325 degrees and cook until turkey reaches 165 degrees in the deepest part of 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 to rest for 20-40 minutes (depending on size).
  7. Reserve drippings for turkey gravy.
Recipe by The Adventure Bite at