Beer Brined Turkey
The technique for beer brined turkey is different than simply marinating or salt curing a meat/poultry product. By submerging a protein (turkey, chicken, Cornish game hens) into this liquid medium, it allows the properties of osmosis to do its work, resulting in flavoring the protein from the inside out. Crafting a liquid with the right balance of sodium, sugar and flavors (in this case Craft Beer with some herbs and vegetables) becomes the basic medium. The natural moisture in the protein is replaced with flavors of the brine that also hydrate the meat, increases the tenderness by denaturing the proteins, helps preserve the ingredient and provides a temperature cushion, preventing the main course from drying out.
There are several ways to cook the finished beer brined turkey. This recipe is for your classic oven roasted turkey. Below this recipe are several links to all the ways this base recipe can be cooked. This recipe yields enough brine for a 16 – 24 pound turkey. The recipe can be doubled (setting the recipe scale to 32), to make a large batch of brine, that can be used to brine 2 turkeys.
Before You Shop:
Listen to my Home Brewed Chef podcast Thanksgiving Dinner Show for more menu ideas, techniques and recipes.
To learn how to carve a turkey, check out my technique here.
Check out my Thanksgiving Holiday Feast Menu for more ideas, recipes and suggestions.
Have turkey bones? Make the best Turkey Stock with this recipe.