Beer-Basted Turkey Recipe

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  • 6 hrs
  • Prep: 30 mins,
  • Cook: 5 hrs 30 mins
  • Yield: 1 Turkey (12-18 servings)
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Beer and food are a natural pairing and as much as we love to drink beer while eating, it is also great to cook with and is always nice with poultry. This recipe is a perfect way to cook your turkey with your favorite ale.

What is nice about this recipe is that it is no more difficult than your average roasted turkey. Essentially, you are taking all of the necessary steps needed to create the best turkey and simply using a buttered-beer for basting. This will create a great flavor on the bird and add to its natural juices, ensuring your turkey comes out nice and moist.

This beer-basted turkey recipe came from Magic Hat Brewing Company of South Burlington, Vermont. The brewer makes a fantastic line of craft beers and they suggest using their #9 'Not Quite Pale Ale' in this recipe.

While that is a great suggestion, not everyone will be able to find Magic Hat #9, so feel free to use your favorite pale ale. To add a different dimension to the basting juices, you may also think about using a fruit beer.

What You'll Need

  • 12 to 18-pound turkey (thawed with the giblets removed)
  • Optional: Stuffing of choice
  • salt to taste
  • pepper to taste
  • 1 stick butter (unsalted)
  • 2 12-ounce bottles ale

How to Make It

  1. Adjust the oven racks so the turkey will fit in the oven. Preheat the oven to 325 degrees Fahrenheit.
  2. Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season both the inside and outside with salt and pepper.
  3. Stuff the bird, if desired. If you are not making stuffing, insert something into the body cavity that will flavor the meat. Use all or some of the following: a halved lemon or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf. A compound butter of herbs like rosemary, sage, and thyme is an excellent option as well.
  1. Place the turkey in a roasting pan.
  2. Melt the butter and stir in one bottle of ale. Pour the butter-beer mixture over the turkey.
  3. Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees Fahrenheit. If stuffed, the stuffing should register at least 160 degrees.

Final Tips for Cooking the Turkey

  1. While roasting, baste the turkey every 20 minutes or so with the beer-butter and pan juices that have accumulated in the bottom of the roasting pan.
  2. About halfway through the cooking, pour the remaining bottle of beer over the turkey and continue basting.
  3. Cover the breast and drumsticks with foil if they start browning too early.