Frederick Moreau's “50” Beer Turkey
As Thanksgiving fast approaches our Head Brewer from the Archibald Microbrasserie in Quebec, Canada, Frederick Moreau shares his classic (and simple) recipe for a tender Thanksgiving turkey, bursting with flavor, roasted to perfection in a bubbling bath of delicious beer.
Ingredients
- 1 fresh turkey
- 2 onions
- Salt & pepper
- 8-10 355 ml bottles of beer (depending on the size of your bird)
Method
- Preheat your oven to 325°F / 165°C
- Unwrap your fresh turkey, pat dry with paper towels and place, breast side down, in a roasting pan – make sure you season with salt & pepper
- Finely chop 2 onions, scatter 1 onion in the bottom of the roasting pan and stuff the other deep inside the turkey
- Pour three beers over the entire bird so that it pools in the bottom of the pan, ensuring the breast is fully immersed - this stage is vital as it ensures the meat absorbs the delicious beer flavor
- If you're in Canada, I recommend using the light, dry and fruity ale, Labatt 50 (this is where the name of my famous recipe comes from!)
- For my friends who live in the US, I recommend Stella Artois, Breckenridge Breck Lager, Four Peaks Sunbru Kolsch or Budweiser
- IMPORTANT: DO NOT USE BITTER BEER
- Roast the turkey in the oven for one hour at which point pour another beer into the pan.
- Repeat this, every hour
- On average, the birds I use, usually take about 6-7 beers to roast
- Just before the turkey reaches its final temperature (or when the meat thermometer inserted in the breast reaches 170° F / 77°C) remove the pan from the oven (Don't worry it's going back in)
- Remove the turkey from the roasting pan and set aside
- Pour the remaining beer and onions into a saucepan and bring to a boil - reduce to a simmer until ready to serve as the most beautiful gravy
- Place the turkey in the empty roasting pan, breast side up, and cook an additional 30 minutes at 350°F / 177°C to brown and crisp the skin and then remove from the oven to rest, carve and place on a platter
- Serve with the beer and onion sauce – to complete the feast serve with side dishes of carrots, smashed potatoes and green peas
