|
|
Pumpkin Ale Brined Turkey
Pumpkin Ale
Gravy
|
|
| Pumpkin Ale Brined Turkey |
1 10–12 lb turkey
4 12 oz bottles Pumpkin Ale
1/4 cup kosher salt
8 bay leaves
6 fresh sage sprigs
6 cloves of garlic, smashed
6 whole cloves |
6 Tbsp softened butter
4 fresh sage sprigs,
chopped fine
1/2 tsp freshly ground
black pepper
1/4 tsp freshly ground
nutmeg
4 carrots, chopped
4 ribs of celery,
chopped
1 large onion, chopped |
|
|
1.
Place turkey in a very large bowl. Pour beer
over turkey. Add salt, bay leaves, sage sprigs,
cloves and garlic. Cover and marinate in the
refrigerator for 24 hours.
2.
Drain turkey, reserving 2 cups of ale
marinade. Place turkey, bone side down, on a rack in
a shallow roasting pan. Add carrot, celery and onion
to pan. In a bowl combine the softened butter with
the chopped sage, pepper and nutmeg.
Separate the skin from the breast meat and
using your fingers rub the butter into the meat just
under the skin.
3.
Roast in a 350º F oven for 3–3 1/2 hours or
until juices run clear and turkey is no longer pink
(170º F). Every hour, remove turkey and baste with
1/2 cup of the reserved ale marinade.
Turkey
can be covered with foil during roasting if skin is
becoming too brown. Remove turkey from oven. Cover
with foil and let stand for 15 minutes before
carving and while preparing gravy. |
| |
|
|
| |
|
Pumpkin Ale Gravy |
2 cups Pumpkin Ale
6 Tbsp all-purpose flour
2 cups turkey or chicken stock
Salt and pepper |
|
|
1.
Place turkey in a very large bowl. Pour beer
over turkey. Add salt, bay leaves, sage sprigs,
cloves and garlic. Cover and marinate in the
refrigerator for 24 hours.
2.
Drain turkey, reserving 2 cups of ale
marinade. Place turkey, bone side down, on a rack in
a shallow roasting pan. Add carrot, celery and onion
to pan. In a bowl combine the softened butter with
the chopped sage, pepper and nutmeg.
Separate the skin from the breast meat and
using your fingers rub the butter into the meat just
under the skin.
3.
Roast in a 350º F oven for 3–3 1/2 hours or
until juices run clear and turkey is no longer pink
(170º F). Every hour, remove turkey and baste with
1/2 cup of the reserved ale marinade.
Turkey
can be covered with foil during roasting if skin is
becoming too brown. Remove turkey from oven. Cover
with foil and let stand for 15 minutes before
carving and while preparing gravy. |
| |
|
|
| |
| |
| |
| |
| |
| |
| |
|
