Go Back
–+ servings
smoked turkey

Beer-Brined Turkey

A beer brine infuses your bird with unique and interested flavor and keeps it incredibly moistbee.
5 from 26 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 5 hours
Brining Time: 1 day
Total Time: 1 day 5 hours 20 minutes
8 servings
Author: Laura Lynch

Equipment

Ingredients

  • 2-3 quarts (1.89 l) cold water
  • 1 1/2 cups (438 g) Kosher or sea salt not iodized salt
  • 1 cup (220 g) brown sugar
  • 3 cloves garlic smashed
  • 2 tablespoons (20 g) whole black peppercorns
  • 2 cans or bottles of beer 12 oz each (brown ale, wheat, dark lager)
  • ½ tablespoon (2 g) dried thyme or 2 sprig fresh, optional
  • ½ tablespoon (1 g) dried rosemary or 2 sprig fresh, optional
  • 10 pound (4.54 kg) whole turkey thawed
  • 2 tablespoons (29.57 ml) olive oil
  • 3 tablespoons (12 g) dry rub optional (click the link for our recipe)
  • 1 lemon quartered

Instructions

  • Note: The turkey in the brine must fit inside your refrigerator, so source a large container made of food-grade plastic, stainless steel or glass, or a brining bag that will fit.
  • In your large container or bag, combine the water, salt, sugar, garlic, peppercorns, beer, and herbs (if using). Stir with a long spoon or spatula until the salt and sugar are dissolved.
  • Remove the turkey from the packaging and discard any giblets inside. Do not wash the turkey. Place the turkey into the container or bag with the brine. Make sure it stays fully submerged. If there isn’t enough liquid to submerge it, add more water. You can weigh it down with a heavy lid or dish, if necessary.
  • Brine for at least 12 hours or up to 24 hours.
  • Hold the turkey up to let it drain into the sink. There is no need to rinse the turkey. Gently place the turkey in a roasting pan.
  • Pat dry the turkey with a paper towel. Coat it with the olive oil, which will give it a crispier skin. Season with dry rub, if desired. Stuff the lemons into the cavity.
  • To grill, preheat grill to 350˚F. To smoke, set your smoker to 250˚F, stock with wood pellets or chips (we like to use apple or cherry wood), and preheat for 15 minutes with the lid closed.
  • Insert a meat probe into the thickest part of a turkey breast. Place the roasting pan on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F in the breast and 175˚F in the thighs. For grilling, it will take about 10-15 minutes per pound. For smoking, it will take about 30 minutes per pound. Be sure to go by meat temperature, not by time, as every turkey will vary.
  • Remove the turkey from the grill and tent it loosely with foil to rest for 10-15 minutes before carving.

Notes

  • Make sure your bucket, container, or bag is large enough to brine your turkey in the refrigerator or in a cooler filled with ice.
  • An 18 to 24-hour beer brine is ideal for a 10-pound turkey.
  • You don't have to coat the turkey with a dry rub, but I think it adds wonderful additional flavor and makes the skin crispier.
  • Be sure to use a meat thermometer so you don't go over on the temperature, which will lead to a dry turkey. It should be 165 in the breast when you take it out.