Chef Alessandro’s Beer and Butter Basted Roast Turkey

Ingredients

Yield:

Full Turkey

• Brine

  • 1 Fresh Turkey placed in a large pot or bucket
  • 4L Water
  • 300g Salt
  • 300g Sugar
  • 1L Fairmont Waterfront Stinger Honey Beer
  • 3 Sprigs Fresh Rosemary
  • 10 Sprigs Fresh Thyme
  • About 25 Peppercorns
  • 3 Bay Leaves
  • ¼ cup Mustard Seeds
  • 1 Head Garlic (cut width-wise)
  • 6L Ice

• Baste

  • 200g Soft Butter
  • 20g Chopped Fresh Herbs
  • Zest of 1 Lemon
  • 1 Cup Fairmont Waterfront Stinger Honey Beer

Preparation

Difficulty:

Easy

Total Time:

2 Days

 

1. Brining Day

   1. Bring your water to a boil, reduce to a simmer and all the ingredients except the Turkey, Ice, and Beer
   2. Simmer for about 15 minutes
   3. Remove from the heat and add the ice
   4. Once cooled, pour the brine and the beer over the turkey
   5. Let it sit in your fridge for about 24 hours

2. Roasting Day

   1. Preheat your oven to 350 degrees
   2. Remove the turkey from the brine and rinse it off
   3. Mix the soft butter with herbs, lemon zest and some salt and pepper
   4. Pat the turkey dry and place the mixed butter under the skin of the turkey
   5. Transfer to your roasting pan and pour the beer on top
   6. Cook, basting frequently, until the internal temperature of the leg has reached at least 145 degrees F
   7. Remove from the oven and cover with foil for about 20 minutes to rest the meat
   8. Now the best part, time to dig in and enjoy!