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Beer Brined Turkey

A recipe with Stella Artois

Beer Brined Turkey

Total Time:



24hrs 15mins


2hrs 45mins


  • 12 -pound turkey
  • 7.5 litres of water
  • 1 cup kosher salt (do not use iodized salt)
  • 1 cup light brown sugar
  • 4 bottles lager (Stella Artois)
  • 10 cloves garlic, crushed
  • 2 Tbsp. pepper corn
  • 4 bay leaves
  • 3 Tbsp. butter, softened
  • 2 sprigs fresh rosemary, minced
  • 4 - 6 leaves fresh sage, minced
  • 4 sprigs thyme, minced

How to Make It


Combine salt and water with 3 cups water from the 7.5 litres into a saucepan. Heat, stirring continuously until salt and sugar are completely dissolved. Take off heat and cool fully.


Pour salt/sugar mixture into a brining bucket with the remaining water, beers, half the garlic and bay leaves. Remove the giblet bag and neck from bird, fully submerge bird in brine and soak, chilled, for 12-24 hours.


Rinse turkey thoroughly and place in a roasting pan, tie legs if desired.


Mix herbs, remaining garlic and butter together, rub herb butter all over turkey skin.


Cook turkey at 350 degrees F for 1 ½ hours, reduce heat to 325 degrees F and cook until bird reaches 165 degrees F in the deepest part of the meat.


Remove from oven and let sit for 20-40 mins at room temperature. Reserve drippings for gravy.

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