beer in the rear turkey
(1 rating)
Mmmmmmm! I'm sure this will be as juicy as the Beer In The Rear Chicken - which we make at least once a month or more.
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(1 rating)
yield
6 - 8
prep time
30 Min
cook time
1 Hr
method
Grill
Ingredients For beer in the rear turkey
- BRINE:
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4 qtwater
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1 cdark brown sugar, firmly packed
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3/4 ckosher salt
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7 lbturkey breast, skin on, rib bones & backbone intact
- SEASONING & THE REST...
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2 lgonions, chopped
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1 ccelery, chopped
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10 - 12 clovegarlic, peeled & smashed
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10 sprigoregano, fresh, tied together with kitchen twine
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3 Tbspmccormick perfect pinch original chicken seasoning
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1/4 colive oil, extra virgin
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1 - 12 oz bottlebeer of choice
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1 stickbutter
- AS NEEDED...
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chicken broth, low salt
How To Make beer in the rear turkey
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1BRINE: Combine the water, brown sugar & 3/4 C kosher salt in a 2-gallon or larger stockpot or other nonreactive container & whisk until the sugar & salt have dissolved. Submerge the turkey breast in the brine & refrigerate it (or cold snowy outdoors - but not freezing temps) for at least 8 hours.
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2Remove the turkey from the brine, rinse it & pat it dry with paper towels. Refrigerate, covered, until ready to cook. Preheat a grill to medium-high heat.
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3In a medium bowl, combine the onions, celery, garlic, oregano bundle, 1 teaspoon of the chicken seasoning & 2 tbsp olive oil. Pour the vegetables into the outer well of the vertical roaster. Fill the inner well with beer & stick of butter & pour the remaining beer over the vegetables.
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4Brush the remaining 1/4 C olive oil over the turkey breast. Sprinkle the remaining 2 tsp chicken seasoning over the outside of the turkey & season it lightly with kosher salt & pepper.
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5Position the turkey breast over the inner well of the roaster so that it sits securely upright. Place the roaster on the grill, close the lid & cook, basting every 20 minutes with the accumulated pan juices, until the turkey is golden brown & an instant-read thermometer inserted into the deepest portion of the breast registers 165 degrees F., usually about 1 hour. (If the skin browns too quickly during cooking, cover the turkey with foil. If the liquid in the well of the roaster evaporates during cooking & before the turkey is done, add chicken broth as necessary.)
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6Remove the roaster from the grill & set the turkey on a cutting board to rest for 10 minutes before carving. Transfer the vegetables & pan juices from the inner & outer wells of the roaster to a blender & set aside.
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7EMERIL'S CAST IRON BEER PAN: http://www.amazon.com/All-Clad-E9649064-Pre-Seasoned-Vertical-Cookware/dp/B001CTZWRE MCCORMICK CHICKEN SEASONING: http://www.mccormick.com/Products/Herbs-and-Spices/Blends/Perfect-Pinch/Perfect-Pinch-Original-Chicken-Seasoning.aspx?cmpid=ps-mc-rp55-gg-perfectpinch-Original%20Chicken_Seasoning-%2Boriginal%20%2Bchicken%20%2Bseasoning-productlp&utm_source=google&utm_medium=cpc&utm_term=%2Boriginal%2B%2Bchicken%2B%2Bseasoning&utm_content=rp55-pinch&utm_campaign=Original%2BChicken_Seasoning&k_clickid=653304c2-d345-4109-1b0c-000053377eb5
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8For my Beer In The Rear Chicken, go to: https://www.justapinch.com/recipes/main-course/chicken/beer-in-the-rear-chicken.html?p=1
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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