Rogue Ales John John Juniper Pale Ale Beer Brine for Turkey

Name: Rogue Brewery JohnJohn Juniper Pale Ale Beer Brine for Poultry
Prep time: 5 min
Cook time: 10 min
Yield: 8 guests
Ingredients: 1 quart water (filtered if needed); 1 cup salt, kosher; 2 tablespoon peppercorns, black (whole); 1/4 cup sugar, preferably organic; 1/4 cup honey (orange blossom, wild flower or other honey that will compliment the flavors of the brew); 3 each shallots (peeled and sliced); 3 each citrus, sliced (oranges, tangerines, lemons or a mix (1 of each)); 8 each bay leaves (preferably fresh); 1 bunch sage, fresh; 1 bunch thyme, fresh; 2 pound ice (or 1 quart of ice cold water); 66 ounce Rogue Ales JohnJohn Juniper Pale Ale (fromRogue Ales and Spirits, (3 each x 22 ounce bottles)); 1 each turkey (fresh or thawed)

Posted on October 22, 2015

by Sean Z. Paxton

Recipe

Rogue Ales John John Juniper Pale Ale Beer Brine for 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 to see the original recipe that yields 45 gallons of brine, enough to feed 900 people and the menu with other recipes.

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.

Rogue Brewery JohnJohn Juniper Pale Ale Beer Brine for Poultry

Rogue Ales John John Juniper Pale Ale Beer Brine for Turkey: A Beer Brine using Rogue Ales & Spirits JohnJohn Juniper Pale Ale as a main flavoring for poultry | chicken | turkey | Cornish game hens.

CourseEntrée | Main, Family Style, Main Dish
CuisineAmerican, Beer Cuisine, Comfort, Thanksgiving Feast
SeasonalFall Seasonal, Winter Seasonal
Food SectionBeer Brine, Beer Brined Turkey, Turkey
Cooking MethodBeer Brine
BreweryRogue Ales & Spirits

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

Rogue Brewery JohnJohn Juniper Pale Ale Beer Brine for Poultry

Rogue Ales John John Juniper Pale Ale Beer Brine for Turkey: A Beer Brine using Rogue Ales & Spirits JohnJohn Juniper Pale Ale as a main flavoring for poultry | chicken | turkey | Cornish game hens.

CourseEntrée | Main, Family Style, Main Dish
CuisineAmerican, Beer Cuisine, Comfort, Thanksgiving Feast
SeasonalFall Seasonal, Winter Seasonal
Food SectionBeer Brine, Beer Brined Turkey, Turkey
Cooking MethodBeer Brine
BreweryRogue Ales & Spirits

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

1 quart water filtered if needed
1 cup salt, kosher
2 tablespoon peppercorns, black whole
1/4 cup sugar, preferably organic
1/4 cup honey orange blossom, wild flower or other honey that will compliment the flavors of the brew
3 each shallots peeled and sliced
3 each citrus, sliced oranges, tangerines, lemons or a mix (1 of each)
8 each bay leaves preferably fresh
1 bunch sage, fresh
1 bunch thyme, fresh
2 pound ice or 1 quart of ice cold water
66 ounce Rogue Ales JohnJohn Juniper Pale Ale fromRogue Ales and Spirits, (3 each x 22 ounce bottles)
1 each turkey fresh or thawed

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.

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.
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.

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.