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Beer can turkey, or beer in the rear Turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture of the beer will help to ensure that the baby bird remains moist and delicious. You can roast the turkey in the oven on a baking sheet to catch juices, or on the grill. To make Turkey even more special, you can add herbs can of beer, and add a free massage for the bird. Here are 5 great ideas for your favorite beer and complimentary brines, and rubs.
Guinness Turkey Rub coffee
Ingredients
* January 8 to 10 pound turkey, thawed, gizzard and neck removed
* 1 can Guinness beer
* several sprigs each of sage, rosemary, and thyme
salt
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 liter water
* 1 1/2 liter heavy ice water
Rub
* 2 tablespoons brown sugar
* 1 tablespoon fresh finely bold coffee
* 1 tablespoon poultry seasoning
Icehouse Turkey with 5 Spice Rub
Ingredients
* January 8 to 10 pound turkey, thawed, gizzard and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced
salt
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 liter water
* 1 1/2 liter heavy ice water
Rub
* 2 tbsp five spice powder
Budweiser turkey Cajun Rub
Ingredients
* January 8 to 10 pound turkey, thawed, gizzard and neck removed
* 1 can beer Budweiser
* several sprigs of oregano and thyme
Brine
* 1 cup pure salt
* 1/2 cup brown sugar
* 1/2 liter water
* 1 1/2 liter heavy ice water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves
Rub
* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin
Heineken turkey Sumac Rub
– powdered sumac seasoning is very popular Middle Eastern spice, you can find it in specialty stores or online spice stores.
Ingredients
* January 8 to 10 pound turkey, thawed, gizzard and neck removed
* 1 can beer Heineken
* Several sprigs oregano and lemon juice
salt
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 liter water
* 1 1/2 liter heavy ice water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced
Rub
* 4 tbsp sumac powder
Steel Reserve turkey Ancho Chili Rub
Ingredients
* January 8 to 10 pound turkey, thawed, gizzard and neck removed
* 1 can beer steel Reserve
* several sprigs of cilantro
salt
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 liter water
* 1 1/2 liter heavy ice water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro
Rub
* 2 tablespoons finely ground Ancho chilies
* 2 teaspoon cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
method for all recipes
1. Add all ingredients for the saline water without a large sauce pot. Now add 2.1 liters of water and boil. Boil until all the onion has softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavy ice water, and make sure that the mixture is ice cold before adding the bird. Add bird and brine to 8-24 hours in the refrigerator.
2. Heat the oven or grill to 350 degrees. Take the bird and discard the brine. Rinse the bird well and pat dry. Sprinkle the bird with all the spices and rub into the skin. Open beer and pour about 1/4 cup and set out plants in the can. Place the beer can holder, if using, and place the turkey in a beer can. Ass bird should sit on the can. Fried until the internal temperature of the thickest part of the breast is 161 degrees. When the bird has heat, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.
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Source by Angelia McGowan