HomeBrewStuff CEO Marcus Bezuhly

This is a wonderful way to prepare a turkey for Thanksgiving, It yields the most flavorful & moist turkey I have ever had.  In addition you have the "Cool Factor" of cooking your turkey with Beer!

 

Note on cooking with beer, I used a golden Belgian quad on this (Deschutes 'The Stoic')  but you could really use any relatively high alcohol, low hop bitterness beer.  On this recipe I chose a good strong belgian, with lots of fruity esters, be sure to avoid hoppy beers as these do not come out well after cooking since they leave the hop bitterness in the turkey.  One of my favorites to cook with is a home brewed Scottish strong with smoked malt, so don't be afraid to experiment.   This recipe consists of 3 parts; an injectable marinade, a paste for the top, and a broth for the bottom in the pan.

 

Ingredients:

PART 1 - Injectable Marinade

 

1 pint Belgian quad (or other beer of choice)

1/4 cup olive oil

1/4 cup vinegar (I used a garlic seasoned Rice Vinegar)

1 tsp ground corriander

1 tsp ground Cardamom

1 tsp ground Garlic

4 Bullion (chicken or turkey) cubes (dissolved) (I used 2 tsp bullion paste)

1 stick of melted butter

 

Blend all ingredients in a blender until well mixed, use a marinade syringe to inject the turkey all over.  Just say YES to plumping! Don't forget the legs and wings, and be sure to use the entire blenderful of marinade.

 

Part 2 - Topping

 

1/2 pint Belgian quad (or other beer of choice)

3 - 4" sprigs of fresh Rosemary

3 - 4" sprigs of fresh Thyme

5-10 fresh sage leaves

1 tbs crushed garlic

1/8 cup vinegar (I used a garlic seasoned Rice Vinegar)

1/8 cup olive oil

1 Bullion (chicken or turkey) cubes (dissolved) (I used 1 tsp bullion paste)

1 tsp salt (optional)

1 tsp Pepper (optional)

 

Blend all ingredients in the blender until it becomes a thin paste (or a thick liquid),  Pour over the top of the turkey and spread around to cover the whole turkey.

 

PART 3 - Broth

 

1 pint Belgian quad (or other beer of choice)

2 cans of chicken broth

1/2 tsp ground corriander

1/2 tsp ground Cardamom

1 tsp ground Garlic

 

Blend Ingredients well in a blender and pour into the pan under the turkey, you should have at least 1" of liquid , so you may need to add more beer/broth depending on the size of your pan.

 

Cooking Instructions: 

Follow the normal procedure for baking a turkey, I cover with foil for the entire bake except for the last 1-2 hours, just to get that nice golden brown color.  Be sure to periodically base the turkey with brith from the pan.  The broth can be made in to an excellent gravy after cooking as well.