Wednesday, November 20, 2013


Over the last few years I have really grown to love hosting thanksgiving for our close friends. Every other year we spend the entire week of Thanksgiving in California with my sister's fam and dear friends. I was so excited to contribute our turkey recipe last year and it was yet again loved by all! 
We love making our own Thanksgiving din; there’s something about lounging in our jams in the morning watching the Macy’s Day Parade, cooking all afternoon, diving into our feast and then ending the night kicking off the Christmas season with our favorite Christmas movies with some Eggnog! But before I get ahead of myself, I still have a turkey to make. We love love love our beer and when we saw this had beer and rosemary {Mike’s favorite} we thought BOOM! THIS IS OURS! IF you’re anything like us and will use any excuse to make beer part of your menu then this turkey is just for you.

Beer Brine Turkey
1 Whole Turkey, Thawed {12-14 lb.}
1/4 cup Butter, melted
2 Tablespoons Dijon Mustard
1 Tablespoon Rosemary, fresh & chopped {or 1 teaspoon dried rosemary}
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 can/bottle Dark Beer {12 oz}
1/2 cup Cold Water
1/4 cup All-Purpose Flour

Preheat oven to 325’ F. Remove the neck and giblets from the turkey {save this for added flavor when making your gravy, simply cook & brown gibbets/neck in a pan and use the pan with its drippings for your gravy that you’ll finish once your turkey is done} Rinse the turkey inside and outside with cold water; pat dry with paper towels. Fold wings across back of turkey so tips are touching. In a shallow roasting pan, place the turkey breast side up.
In a medium microwavable bowl, stir together melted butter, mustard, rosemary, salt, pepper & beer. Microwave uncovered on HIGH 1 to 1-1/2 minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of the mixture evenly over the turkey. Fasten the drumsticks together with bakers twine. Insert an overproof meat thermometer so tip is in the thickest park of the inside thigh and does NOT touch the bone.
Roast uncovered 2-1/2 to 3 hours. Brush with additional beer mixture and pan juices every 30 minutes. The turkey is done when the thermometer reads 165*F and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with foil during last 1-1/2  to 2 hours of baking to prevent excess browning.
When the turkey is done, remove and let it stand 15 to 20 minutes before carving. This makes it easier and allows it to stay juicy. Remove skewers and twine before slicing.
While the turkey is sitting, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly. 
I love to garnish the bird with orange slices and sprigs of rosemary. 

This was our first Thanksgiving in Maryland. We spent our day serving dinner at a nursing home, came home & made our own din, and Skyped with Trish and Walt in AZ. It’s now a tradition when we’re not together in Cali.
Hoping you have a Happy Turkey Day All!

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