Beer Brined Turkey Recipe (2024)

FAQs

Does beer make a good brine? ›

Beer brining not only adds flavour, it also tenderises the meat. Alpha acids and tannins in the beer help to break down the fibres in the meat, making it more tender and juicy.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).

It is the salt that you need to pay particular attention to, as if the concentration of salt in the brine is too high then the turkey could become too salty, particularly if you are soaking it for a long period.

The Best Beer for Thanksgiving Roasted Turkey:

A light lager or pilsner is a great option, as the refreshing carbonation will cut through the meat's richness. Alternatively, a malty amber or brown ale can be a good choice. These fuller-bodied beers will pair nicely with traditional stuffing and gravy.

Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid.

For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water. You can also add aromatics or other flavorings to intensify the seasoning, like whole peppercorns, garlic cloves, dried herbs, whole spices, citrus or other fruit, mirepoix or fruit juices.

Do I rinse turkey after brining? ›

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

DO NOT OVER BRINE! Remove turkey from brine, pat dry, and store in refrigerator (uncovered) until ready to cook. Your turkey can be stored in the refrigerator for up to 2 days before cooking.

As the salt dissolves in these juices, it forms what amounts to a very concentrated brine, which then allows it to break down muscle proteins. The loosened muscle fibers allow the juices to get reabsorbed, this time taking the salt along for the ride.

Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty. Do you have to refrigerate a turkey while brining it? Yes!

Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.

Cooking with beer is an excellent idea, not only for the bottle you're apt to crack open while a steak sizzles away. A beer marinade tenderizes meat and adds another layer of flavor—that you already knew—but a new study finds a beer marinade might also help combat nasty substances and help keep you healthy.

As you submerge in warm water, your pores open up and soak in beer's nutrients and antioxidants. A beer bath also cleanses the skin, helping with soft skin, an even tone, and reduced irritation.

Reduced Bitterness

For super bitter beer, like a double IPA, salt will cut that bitterness down, making the beer taste a bit sweeter. So if you're trying your hand at IPA, Gose, or Lambic, sprinkle a little salt in there, and you might find yourself acquiring the beer taste more quickly.

"Home chefs can sip on a beer or open a bottle of wine one night and have the perfect brining ingredient for the following day," he says. "Brines not only season the meat, they also add a foolproof method for keeping proteins moist through the cooking process.