Roasted Beer Brined Turkey

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  • Recipe Card


Recipe Card


  • 10 pound fresh turkey, rinsed well, dried and giblets removed
  • 2 bottles stout beer
  • 6 garlic cloves, smashed
  • 1/2 onion, quartered
  • 2 bay leaves
  • 3/4 cup kosher salt
  • 10 cups water
  • 1/2 cup unsalted butter, softened
  • Herb bouquet: parsley, rosemary, thyme, sage


  • Step 1

    Place the turkey in a large bowl (or deep stock pot) that will allow the turkey to be completely submerged in the brine. If you use a larger turkey, double the brine amounts and consider using a cooler with ice blocks.

  • Step 2

    Add the beer, garlic (peels and all), onion, bay leaves, salt and water. Let the turkey brine in the fridge (or ice filled cooler) for 24 to 48 hours, breast side down.

  • Step 3

    Remove turkey from brine at least one hour prior to cooking. Rinse and pat dry. I prefer to truss my turkey. 

  • Step 4

    Place the turkey on a rack in a roasting pan. You can a small amount of liquid (water or broth) if you like, just make sure the liquid doesn't touch the bottom of the turkey. Rub the skin generously with some of the butter and stuff the herb bouquet into the cavity.

  • Step 5

    Preheat the oven to 450. Keep it on high heat for 30 minutes. Then reduce heat to 350 and roast at 20 minutes per pound or until a meat thermometer reads 165 in the thickest part of the thigh.