Beer is a flavour I cook with a lot. Beer burgers and Beer Chicken make regular appearances at our dinner table, and beer basted turkeys (whole turkey or thighs and drumsticks) are a family favourite at Christmas. With herbs like thyme, rosemary and parsley, the flavour is unbeatable.
I don’t know what it is about beer, but roasting with it almost always guarantees the crispiest skin and juiciest-tender meat without drying anything out. If you have the time, and especially if you’re going to make this with a whole turkey or breast, allow the turkey to soak overnight in a drunken mix of beer with smashed garlic cloves and any herbs you like. Then pull it out of the refrigerator a couple of hours before roasting to take the chill out of it.
I roast my turkey covered with foil for a good hour and a half. Once its cooked through, take the cover off and allow it to grill (or broil) under your oven grill until it looks like this. Crispy. Golden. Did I mention crispy — not a question.
The good thing about this recipe is that the non-turkey-lovers love this. My husband being one of them. Usually he runs far and away from anything associated with turkey. But with this recipe, the beer and garlic compliment the turkey so well that the fussiest eaters enjoy it. Of course, serving it with beer is completely acceptable. Just remember to buy extra bottles. One for the turkey. A slab for you…I mean…your guests.
My recipe for Crispy Beer Chicken has a Drunken Mushroom Gravy with it that we usually serve with our turkey too! Feel free to make it along with this recipe.
Thanksgiving 2016 would be the perfect excuse to make this! Especially with these Lemon Garlic Butter Hasselback Sweet Potatoes. I’ll be posting the recipe to these sweet potatoes tomorrow!
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