It’s not Christmas yet but we’re always in a festive mood. With a twist on the traditional, this Crispy Beer Roast Turkey recipe is brined in a garlic infused beer for the ultimate in juicy-tender-crisp turkey.
Cooking time: 1h 30minutes
- 6 Turkey cutlets (drumsticks and thighs), washed and patted dry with paper towel
- 1 x 800ml bottle lager*
- 8 whole garlic cloves , crushed (Smash them with the flat side of a knife and the heel of your hand. DO NOT mince them.)
- 1 tablespoon vegetable stock powder
- Salt to taste (about 1 tablespoon)
- 2 sprigs of thyme , finely chopped
- 1 sprig of rosemary , finely chopped
- 2 tablespoons finely chopped parsley
- Extra herbs to garnish
How To Prepare
Place the turkey into a large baking dish. Pierce 1-inch slits through the turkey skin into the meat (about ½-inch deep).
Pour in the beer; add the crushed garlic, stock powder and salt; turn the turkey skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the turkey once while soaking in the brine to ensure an even flavour when baking.) You can use a large conatiner for proper brining if you wish, but I find this method works and fits in our refrigerator!
When ready to roast; preheat oven to 200 °C | 390°F. Drain half of the beer marinade, leaving the remaining liquid in the pan. Cover with foil and make sure the sides of the pan are completely sealed.
Place into the oven and roast for 1 hour 30 minutes, or until the turkey is cooked through. Remove from oven, uncover and rotate each portion. Change oven setting to grill (or broil) on medium-high heat and continue to roast until the skin is golden and crisp. Rotate to crisp the underside. Allow to rest 10-15 minutes to redistribute the juices.