For the ultimate Thanksgiving turkey, consider this easy brine recipe. It infuses the bird with complex flavors of onions, garlic, celery, carrots, citrus and plenty of warm herbs & spices. The splash of ale lends a sweet, smokey goodness to the mix. After the turkey marinates overnight in the brine, roast it to tender perfection. Smart Recipes, American Recipes, Turkey Recipes, Recipes Turkey American Beer-Brined Turkey Beer-Brined Turkey Recipe | PT4H20M Serves 10 Ingredients: 1 Gallon Water 3 Carrots 6 Celery Stalks With Leaves 3 Large Yellow Onions 6 Cloves Garlic 2 Large Orange 2 Large Lemon 1 Large Bunch Of Fresh Thyme 1 Cup Packed Light Brown Sugar 1 Tablespoon Whole Black Peppercorns 4 Fresh Bay Leaves 2 Cups Salt 16 Pounds Whole Turkey 1.5 Cups American Amber Ale 1 Head Of Garlic 0.25 Cup Italian Seasoning 0.25 Cup Sage 0.25 Cup Parsley 3 Teaspoons Salt 1 Cup Unsalted Butter Heat a large stockpot over high heat, add 1-gallon water, carrot, celery, onion, garlic, oranges, lemons, thyme, brown sugar, peppercorns, bay leaves, and salt. Bring to a boil, and reduce to a simmer for 30 minutes. Remove the brine from the heat and allow to cool to room temperature (this might take several hours). Meanwhile, remove the neck, gizzards, and liver from the turkey (save a robust stock). Put the turkey in another large stockpot or bucket, and top with the beer and cooled stock. Add extra water as necessary to fully submerge the turkey. Remove turkey from brine, and thoroughly rinse with clean water, and pat dry with paper towels. Transfer the turkey to a clean roasting pan, and chill in the refrigerator overnight (this drying process will make sure we have a perfect crust). Remove the turkey from the refrigerator at least 1 hour, if not 2 hours before roasting. Meanwhile, preheat the oven to 350 degrees. And, loosely wrap the head of garlic in a sheet of alinium foil and drizzle with olive oil, and roast for 1 hour in the preheated oven. In a small bowl combine the Italian Seasoning, minced sage, and parsley with the roasted garlic with the butter. Mix until well incorporated. Tie the turkey with kitchen twine to hold its shape. Generously rub the skin and the flesh of the turkey with 1/2 of the butter, with the other half generously coat the caviety with the butter mixture. Roast for about 3-3 1/2 hours. Remove turkey from oven. With a piece of aluminum foil, cover turkey and keep aside at room temperature for about 20-30 minutes before carving.



If you enjoyed this easy turkey recipe, you'll love these fresh ideas!

Apple-Rosemary Roasted Turkey Recipe Apple-Rosemary Roasted Turkey

In this recipe, the turkey is given a fresh twist with added tartness of apples and delectable aroma of rosemary. Here, the turkey cavity is not only stuffed with apple, onion and rosemary but also injected with apple juice concentrate and butter mixture to infuse optimum flavors. The remaining drippings after roasting are then simmered with flour to make a super-tasty sauce to be served with roasted turkey. This turkey is sure to become a favorite dish on your holiday buffet.

Apricot–Ginger Glazed Ham Recipe Apricot–Ginger Glazed Ham

Just imagine the faces of your family and guests when you present this gorgeous ham on a platter! For this recipe, semi-boneless ham is baked, then glazed with a succulent mixture of sweet apricot jam, ginger, vinegar, and a touch of brown sugar. After the ham is broiled with the glaze for about 20 minutes, it is browned to absolute perfection.

Smoky Bourbon & Cider Turkey Recipe Smoky Bourbon & Cider Turkey

Turkey is an excellent meat to smoke; the meat stays tender and moist thanks to the savory brine marinade and the spice rub before smoking. Applewood chips infuse the turkey breast with a sweet smokiness. Serve it with this mouthwatering cider & bourbon gravy!

Boneless Ham With Cloves Recipe Boneless Ham With Cloves

Take boneless ham to the next level with simple ingredients like whole cloves, brown sugar and ginger ale. For this recipe, you better look for fresh meat instead of cured or smoke. Remove the skin and let the fat layer intact to self-baste as it roasts.

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