Rogue Ales John John Juniper Pale Ale Beer Brine for Turkey

Rogue Ales John John Juniper Beer Brined Turkey

This recipe was originally created for the AHA National Homebrew Conference Grand Banquet in Minnesota, 2010.  Originally used to beer brine chicken breasts for the second course, this version has been modified for another type of poultry, turkey.  This recipe is scaled to make 1 gallon of beer brine, enough for one 16 – 22 pound turkey.  This recipe can be doubled or tripled using the scaling feature.  Just double the serving size to double the recipe.  JohnJohn Juniper Pale Beer Brine for Chicken Breasts – Home to see the original recipe that yields 45 gallons of brine, enough to feed 900 people and the menu with other recipes.

 

Rogue Ales

 

Special Equipment:

1        each             Thermapen Cooking Thermometer

   and | or

1        each             ChefAlarm by ThermoWorks

1        each             All-Clad Stainless Steel Large Roti Combo with Rack and Turkey Lifters

 

Check out my Thanksgiving Feast for more ideas, recipes and suggestions.

Have turkey bones?  Make the best Turkey Stock with this recipe.

Rouge Ales Turkey Beer Brine
Rogue Brewery JohnJohn Juniper Pale Ale Beer Brine for Poultry
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Adjusting the brine to not only the protein being featured, but the flavor profile of the beer creates a unique opportunity to showcase a beers complexity and what it adds to food as an ingredient in a recipe.
Servings Prep Time
8 guests 5 minutes
Cook Time Passive Time
10 minutes 24-36 hours
Servings Prep Time
8 guests 5 minutes
Cook Time Passive Time
10 minutes 24-36 hours
Rouge Ales Turkey Beer Brine
Rogue Brewery JohnJohn Juniper Pale Ale Beer Brine for Poultry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adjusting the brine to not only the protein being featured, but the flavor profile of the beer creates a unique opportunity to showcase a beers complexity and what it adds to food as an ingredient in a recipe.
Servings Prep Time
8 guests 5 minutes
Cook Time Passive Time
10 minutes 24-36 hours
Servings Prep Time
8 guests 5 minutes
Cook Time Passive Time
10 minutes 24-36 hours
Ingredients
Servings: guests
Units:
Instructions
Beer Brine Directions:
  • At least 2 days in advance of the event or Holiday, you need to start the brine. In a large pot, over high heat, add the water, salt, peppercorns, honey, sugar, shallots, bay leaves, citrus, sage (rubber band or twist tie removed) and thyme (rubber band or twist tie removed). Bring the liquid to a boil and simmer for 10 minutes. This is to making sure the salt and sugar have dissolved into the mixture evenly plus to make a flavor ‘tea’ with all the ingredients. Turn off the heat and let the brine cool for 20 minutes, then add in the ice and cold Rogue Ales John John Juniper Pale Ale. Mix the ingredients together and take the temperature of the finished brine. A thermometer should read 40°F | 4°C or lower in order to be safe to use. If it is warmer, place the pot into a refrigerator/kegerator until at least 40°F | 4°C is reached.
    Rogue Ales John John Juniper Pale Ale Beer Brine
Turkey Preparation:
  • Take the fresh turkey and remove it from its package in a large sink. Remove the neck, gizzards and liver, setting aside (for stock or gravy). Rinse the bird under cold water, turning the bird over a few times, washing any blood from the cavity and under the neck flap. Remove any remaining quills from the skin, if visible. Remove any excess fat from around the inside cavity. Turn off the water and lightly dry the turkey off with paper towels.
Using Beer Brine Directions:
  • For brining, have ready a Cambro 22 qt Polypropylene Food Storage Container, large stock/brew pot, a brining bag or Ziploc XL HD Big Bag. Place the turkey into the container of choice, then top off with the chilled brine, submerging the turkey completely. Then place in the cold storage, for example a refrigerator or kegerator.
    Beer Brined Turkey
  • If cold space is an issue, use a large cooler and sanitize it with a bleach water solution (1 tablespoon of bleach per gallon of water or 200ppm) or Star San (1 ounce of StarSan per 2 gallons of water). Place the cooled beer brine into the now clean cooler and add the turkey. Use several gallon size seal-able bags fill with ice, to keep the bird and brine ice cold, but not diluting the salinity or flavor of the brine. This will also work if you are beer brining multiple turkeys at once and have doubled (32 servings) or tripled (48 servings) the beer brine recipe to fill the cooler size you are using.
  • Beer brine the turkey for at least 24 (for a smaller bird 16 pound) to 48 hours (for a larger 22+ pound bird). Keep the turkey and brine cold during this marinating process. Every 12 hours, rotate/flip the turkey in the brine to evenly marinate it.
    Beer Brined Turkey
Preparing the Beer Brined Turkey for Cooking:
  • Remove the turkey from the brine and dry well with paper towels, both inside and out. Repeat this several times, to get as much of the moisture removed. This will help the browning of the skin, as moisture will steam the skin instead of roast it. Place the turkey, back side down, in a roasting pan fitted with a rack. Let the turkey sit at room temperature for 2 hours prior to being cooked. This will let the turkey warm up, allowing it to cook more evenly. Discard the brine, as it has done its purpose and not safe to re-use.
Oven Roasting Directions:
  • Pre-heat the oven to 350°F | 177°C, convection roast/bake if this setting is an option. Truss the bird with twine, to help hold its shape and to aid in cooking the turkey evenly. I highly recommend using a temperature probe to make sure the turkey is cooked to a certain temperature (160°F | 71°C) verses a length of time. Insert the probe into the middle of a breast or in one of the thighs. Make sure the tip of the probe isn’t touching a bone, as the temperature reading will be false. If you don’t have a probe thermometer, a 16 - 20 pound turkey should take between 3 and 3 1/2 hours to fully cook to 160°F | 71°C. Check both the breast and the thigh temperature to make sure the turkey is evenly cooked. Other recipes describe cooking a turkey until the internal temperature reaches 180°F | 82°C and this is one reason for a dry turkey. Turkey is safe to eat after it reaches 165°F | 75°C. It's fine to remove the turkey from the oven at 160°F | 71°C, as the heat of the oven and the surface temperature is higher than the internal temperature. As the turkey rests, the carryover heat will finish cooking the turkey and bring it to a safe final cooking temperature of 165°F | 75°C. Let the turkey rest at room temperature for 20 - 30 minutes before carving. This is critical in keeping a moist and juicy turkey. This resting will relax the muscle fibers, helping re-distribute the juices and allow the bird to be easier to handle when carving. Cover the turkey with a large sheet of aluminum foil.
    Oven Roasted Beer Brined Turkey
  • Oven Roasted Beer Brined Turkey
Sean Paxton

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