TURKEY BEER RECIPE RECIPES

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BEER AND ROSEMARY ROASTED TURKEY RECIPE - PILLSBURY.COM



Beer and Rosemary Roasted Turkey Recipe - Pillsbury.com image

Looking for a delicious dinner? Then check out this roast turkey recipe.

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 9

1 whole turkey (12 to 14 lb), thawed if frozen
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 can or bottle (12 oz) dark beer
1/2 cup cold water
1/4 cup all-purpose flour

Steps:

  • Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
  • In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer. Microwave uncovered on High 1 to 1 1/2 minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of mixture evenly over surface of turkey. Fasten drumsticks together with cotton string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 2 1/2 to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excess browning.
  • Let turkey stand 15 to 20 minutes for easier carving. Remove skewers before slicing.
  • Meanwhile, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly.

Nutrition Facts : Calories 320 , CarbohydrateContent 4 g, CholesterolContent 170 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 49 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 0 g, TransFatContent 0 g

BEER BRINED TURKEY RECIPE - FOOD.COM



Beer Brined Turkey Recipe - Food.com image

I had a beer-brined turkey at my pastor's home last year, and it was as tasty and moist as I've tasted. This version is courtesy of The Beeroness, a wonderful chef and craft beer aficionado.

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 1 serving, 6-8 serving(s)

Number Of Ingredients 13

12-16 lb turkey, thawed (try to find a fresh, never frozen turkey if possible)
10 cups water
2 1/2 cups kosher salt
5 garlic cloves, quartered
1/4 cup allspice berry
1 tablespoon whole cloves
2 onions, quartered
2 (22 ounce) bottles of brown ale such as rogue hazelnut ale (about 5 1/2 cups)
2 cups ice
3 celery ribs, cut in half
1/4 cup olive oil
1 teaspoon salt
2 cups chicken broth, plus 4-6 cups water if needed

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.

Nutrition Facts : Calories 207.1, FatContent 9.8, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 47835.3, CarbohydrateContent 13.2, FiberContent 1.4, SugarContent 2.2, ProteinContent 3.4

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