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.
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.
