Beer Brined Turkey

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 the turkey in beer infused with garlic and herbs, you get meat that stays incredibly juicy on the inside while turning golden and crispy on the outside. It is a festive beer brine turkey recipe that delivers big flavor with simple ingredients, and if you love the way beer adds depth to savory dishes, Creamy Beer Cheese Chicken brings that same rich, comforting flavor to the table in an easy weeknight skillet dinner.

• What Makes This Recipe Work
• What Goes Into Beer Brined Turkey
• How To Make Beer Brined Turkey
• Recipe FAQ’s
• Crispy Beer Roast Turkey Recipe

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Uncover and Rotate : Remove the foil and carefully turn each piece of turkey. This helps the skin roast evenly and begin to crisp.

7. 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.

8. 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.

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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IngredientsUSMetric1x2x3x

• ▢ 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.

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

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