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Beer-Brined Turkey

25

3

Hickory

Beer-brined turkey that's loaded with flavor is perfect for Thanksgiving dinner. Dark beer and brown sugar create a nice mahogany-colored turkey skin that seals in a tender and juicy inside. Get your fork in there, it's sure to get gobbled up quick.

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  • 1 (12-14 lb) turkey, thawed if frozen

Brine

  • 3 (12 oz) bottles dark beer or apple cider

  • 1 1/2 Cup Kosher salt

  • 1 Cup dark brown sugar

  • 3 Clove garlic, smashed

  • 1 Tablespoon Whole black peppercorns

  • 4 Quart water

Turkey

  • 1 Medium yellow onion, quartered

  • 4 Sprig fresh rosemary

  • 4 Sprig fresh thyme

  • 4 Sprig fresh parsley

  • 4 Sprig fresh sage

  • 3 dried bay leaves

  • 2 Stalk celery, sliced into 2 inch pieces

  • 1 apple, cut into wedges

  • vegetable oil

  • 1

    Remove the giblets from the turkey and set them aside for making gravy if desired, or discard them.

    • 1 (12-14 lb) turkey, thawed if frozen

  • 2

    Make the brine: In a 5-gallon bucket, combine the beer, water, salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar have dissolved. Add the garlic and peppercorns.

    • 3 (12 oz) bottles dark beer or apple cider

    • 1 1/2 Cup Kosher salt

    • 1 Cup dark brown sugar

    • 3 Clove garlic, smashed

    • 1 Tablespoon Whole black peppercorns

    • 4 Quart water

  • 3

    Add the turkey to the brine, making sure it is submerged (weigh down with a heavy pot lid or resealable bags of ice, if needed). Refrigerate for at least 8 hours, or overnight.

  • 4

    Remove the turkey from the brine and dry thoroughly, inside and out, with paper towels. Discard the brine.

  • 5

    Place the onion, rosemary, thyme, parsley, sage, bay leaves, celery, and apple in the turkey cavity and tie the legs together with butcher's twine. Fold the wings behind the bird's back. Rub vegetable oil all over the outside of the turkey. Transfer the turkey to a large roasting pan, breast-side up (if you don't care to save the drippings, the turkey can be roasted directly on the grill grates).

    • 1 Medium yellow onion, quartered

    • 4 Sprig fresh rosemary

    • 4 Sprig fresh thyme

    • 4 Sprig fresh parsley

    • 4 Sprig fresh sage

    • 3 dried bay leaves

    • 2 Stalk celery, sliced into 2 inch pieces

    • 1 apple, cut into wedges

    • As Needed vegetable oil

  • 6

    When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

    : 350 ˚F

  • 7

    Insert the probe into the thickest part of a turkey thigh. Place the roasting pan (or the turkey) on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F, 2 1/2-3 hours.

    : 350 ˚F

    : 165 ˚F

  • 8

    Remove the turkey from the grill and let rest for 20 minutes before carving.

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