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Now that it’s Christmas time, it’s the perfect season to pull out all the turkey recipes, and give them a fresh twist. This Beer Brined Turkey takes the traditional holiday centerpiece and transforms it into something extraordinary.
By brining turkey with beer infused with garlic and herbs, you’ll get a bird that’s incredibly juicy on the inside while staying golden and crispy on the outside. It’s a festive beer brine turkey recipe that guarantees a show-stopping roast, perfect for family gatherings or a cozy holiday feast.
What Makes This Recipe Work
This Beer Brined Turkey stays juicy and flavorful thanks to a garlic-infused beer brine that seeps deep into the meat. Brining turkey with beer adds a hint of malt sweetness and richness you won’t get from water alone. Once roasted, the skin turns crisp and golden, making this beer brine turkey recipe the perfect mix of tender, savory, and festive.
What Goes Into Beer Brined Turkey
The beer works its magic to tenderize the meat, while fresh herbs and garlic infuse it with deep flavor. Here are a few stand-out ingredients that make this turkey shine:
- Lager: The star of this beer brine, lager adds a mild malt sweetness that enhances the turkey without overpowering it.
- Garlic: Crushed cloves release bold, aromatic flavor into the brine, ensuring the turkey absorbs plenty of savory depth.
- Fresh Herbs: A mix of thyme, rosemary, and parsley bring earthy fragrance and freshness to balance the richness of the meat.
- Turkey Drumsticks and Thighs: Using dark meat cuts ensures juicy, flavorful results with crisp, golden skin after roasting.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Beer Brined Turkey
- Prep the Turkey: Place the turkey pieces into a large baking dish and pat dry with paper towels. Pierce shallow slits into the skin to help the brine soak in.
- Make the Brine: Pour the beer over the turkey, then add the crushed garlic, stock powder, and salt. Turn the turkey skin-side down to coat evenly.
- Refrigerate and Soak: Cover the dish with foil and refrigerate for 4–6 hours, or overnight for deeper flavor. Rotate the turkey halfway through brining.
- Preheat the Oven: When ready to cook, set your oven to 200°C (390°F). Drain off half of the marinade, leaving the rest in the baking dish.
- Seal and Roast: Cover the dish with foil, sealing the sides. Roast in the oven for about 1 hour or until the turkey is cooked through.
- Uncover and Rotate: Remove the foil and carefully turn each piece of turkey. This helps the skin roast evenly and begin to crisp.
- Broil to Crisp: Switch the oven to broil (or grill) on medium-high heat. Continue roasting until the skin is golden and crisp, rotating pieces as needed.
- Rest and Serve: Let the turkey rest for 10–15 minutes before serving. This allows the juices to redistribute, keeping the meat tender.
A crisp, refreshing side is the perfect complement to the richness of this Beer Brined Turkey. A classic Greek Salad balances every bite with tangy feta, juicy tomatoes, and briny olives, bringing a Mediterranean freshness to the table.
For something heartier yet still light, try a Chicken Cucumber Avocado Salad with its creamy avocado and crunchy cucumber. It pairs beautifully with the savory turkey. If you want to keep the meal extra festive, a Grilled Lemon Herb Mediterranean Chicken Salad adds bright citrus notes and plenty of herbs, echoing the flavors in the brine.
Recipe FAQ’s
Yes. A mild lager works beautifully for this beer brine turkey recipe, but you can also experiment with ales or stouts for stronger flavor.
No. Simply pat the turkey dry with paper towels before roasting. Rinsing would wash away the flavors absorbed from the brine.
Not exactly. The beer adds subtle malt sweetness and depth, enhancing the herbs and garlic without overwhelming the turkey.
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Crispy Beer Roast Turkey
Ingredients
- 6 cutlets Turkey drumsticks and thighs washed and patted dry with paper towel
- 3 1/3 cups lager *see notes
- 8 cloves garlic, 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
- 1 tablespoon salt to taste
- 2 sprigs thyme finely chopped
- 1 sprig rosemary finely chopped
- 2 tablespoons finely chopped parsley
- Extra herbs to garnish
Instructions
- 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.
- Serve with this Mushroom Beer Gravy and these Hasselback Sweet Potatoes! Or this Garlic-Parmesan Mashed Potatoes side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Karina,
I wanted to try this method. Can I add the traditional mirepoix to this method?
OH, that sounds great! Let me know how it turns out! Thanks for following along with me! XO
Hi:)
Can I brine my whole turkey in the beer and then slow cook it in a slow cooker? I want to slow cook my turkey but I want your beer flavor too.
Nicole
OHHH! That is a great idea! Let me know how it turns out! Happy Thanksgiving! XO
If I use this to roast a 14 lb turkey, would i increase the amount of beer thus all the other ingredients for the brine? Maybe double or triple it so the turkey is submerged in the brine? I’ve never brined before but we are HUGE Craft beer lovers in this family so I am anxious to try this! Thanks
Hi Joanne… YES that’s perfect! I’d triple the amount of beer/brine for a turkey that size! Ah I hope you like it! We LOVE beer brined anything too!
An hour and a half at grill/broil i.e. 230 C seems like a long time at that temperature…is that correct?
Hi Wendy! Thank you for picking up that typo! It’s 200C or 390F for an hour and 30 minutes first, then grill/broil uncovered until golden and crispy 🙂
This looks INSANE! I never would have thought to roast my turkey in beer, but that’s all changed now!
YES! Heidi it’s life changing in beer!