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.
4 12ouncecans stoutI used Worthy's Lights Out Stout
For Herb Butter:
1stick 1/2 cup salted butterroom temperature
2sprigs fresh rosemary minced
4-6leavesfresh sage minced
4sprigs fresh thyme minced
4sprigs fresh oregano minced
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.