How to Cook Turkey with Beer
Events like Christmas and thanksgiving remind us of some foods without which they are incomplete. Turkey is one of these dishes. The addition of beer in the turkey makes it super and tasty and this will definitely be one of the juiciest turkeys you have ever eaten. Be ready for the numerous praises that you receive and every one will be asking for second servings. It also looks well presented and appetizing. Make this recipe for the next family or friends get together. You will surely be making it the next time.
Preparation Time: 4 hours
Serving Size: 8 persons
Utensils: mixing bowl, roasting pan
Ingredients:
– 1 whole turkey (12 to 14 lb), thawed if frozen
– ¼ cup butter or margarine, melted
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
– 1 teaspoon salt
– ½ teaspoon pepper
– 1 can or bottle (12 oz) dark beer
– ½ cup cold water
– ¼ cup all-purpose flour
Instructions
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1
Preheat the oven to 325 degrees and adjust the oven rack to the last position. Clean the turkey by removing the giblets and neck. Discard them as they won’t be needed. Wash the turkey gently with cold water and then dry it. With the help of a skewer, adjust the skin from the neck to the back of the turkey. Also fold the wings at the back so that the tips are touching. Take a roasting pan and place the turkey in it. Keep the breast side upward.
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2
Take a microwavable mixing bowl and mix together the mustard, butter, beer, salt and pepper. Heat the mixture uncovered in the microwave on high settings. Let it heat for 1.5 minutes and stir it twice in between to make sure its thoroughly mixed. Take the mixture out and brush 1/3 of it on the turkey, coating all over. With the help of a cotton string, fasten the drum sticks. Insert a thermometer in the thick part of the thigh; make sure it doesn’t touch the bone. The thermometer should be microwave safe.
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3
Roast the turkey for around three hours without a lid. Brush the beer mixture after every half an hour. The turkey is cooked when the temperature reaches 165 degrees. If you want less browning, cover the turkey with foil for the last 1 hour 30 minutes.
Let the turkey cool for 20 minutes and then remove the skewers and slice.
, thawed if frozen
- ¼ cup butter or margarine, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can or bottle (12 oz) dark beer
- ½ cup cold water
- ¼ cup all-purpose flourNext%20stop%3A%20Pinterest "Pin It")
