Drunk Turkey
Get ready to wow your Thanksgiving table with this mouthwatering Drunk Turkey recipe, a show-stopping centerpiece infused with bold flavors and tender juiciness. Marinated in a fragrant blend of beer, fresh herbs, and aromatic spices, this turkey is packed with flavor from the inside out. Its secret weapon? A beer-butter basting sauce that ensures a golden, crispy skin while keeping the meat moist and flavorful. Perfectly roasted to perfection and served with notes of garlic, lemon, and a hint of smoky paprika, this 12-pound turkey is a surefire way to impress your guests. Ideal for holiday gatherings, this dish offers a playful twist on classic roast turkey recipes by using beer as the star ingredient, making it the ultimate festive main course that combines tradition with a kick of creativity.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 24 ounces Beer (lager, ale, or your favorite type)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 2 units Fresh rosemary sprigs
- 4 units Fresh thyme sprigs
- 1 unit Lemon, sliced
- 1 unit Onion, quartered
- 2 cups Chicken stock
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 tablespoon Brown sugar
Instructions
Thaw the turkey completely if frozen. Remove giblets and neck from the cavity, rinse the turkey inside and out, and pat it dry with paper towels.
In a large pot or bowl, combine 12 ounces of beer, garlic, rosemary, thyme, lemon slices, brown sugar, salt, black pepper, and paprika to create the marinade. Place the turkey in the pot, cover, and refrigerate for 12–24 hours, turning occasionally to ensure even marination.
Preheat your oven to 325°F (165°C). Remove the turkey from the marinade and pat it dry. Discard the used marinade.
Stuff the turkey cavity with quartered onion, remaining fresh rosemary, and thyme sprigs.
In a small saucepan, melt the butter and mix with olive oil and the remaining 12 ounces of beer. Use this mixture to baste the turkey.
Place the turkey on a roasting rack in a large roasting pan. Brush the turkey generously with the beer-butter mixture.
Roast the turkey in the preheated oven, basting every 30 minutes with the beer-butter mixture and chicken stock. Cover the turkey with foil if it starts to brown too quickly.
Cook until the internal temperature of the thickest part of the turkey breast reaches 165°F (75°C) and the thigh registers 175°F (80°C). This typically takes about 15 minutes per pound of turkey.
Remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving. This allows the juices to redistribute.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
