Prep Time: 30 minutes
Cook Time: 5 hours, 30 minutes
Total Time: 6 hours
- 1 Turkey (12-18 lbs, thawed, giblets removed)
- Stuffing of choice (if desired)
- Salt and pepper
- 1 stick unsalted/sweet butter
- 2 (12-ounce bottles) your ale of choice
Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season inside and out with salt and pepper.
Stuff the bird, if desired. If you are not making stuffing, insert in the body cavity somethin that will flavor the meat. use all of some of the following: a halved lemone or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf.
Place the turkey in a roasting pan.
Melt the butter. Stir in one bottle of ale. Pour the butter-beer mixture over the turkey.
Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees F. If stuffed, the stuffing should register at least 160 degrees F.
Baste every 20 minutes or so with the beer-butter and pan juices that have accumulated in teh bottom of the roasting pan. About halfway through the cooking, pour the remaining bottle of beer over the turkey and continue basting.
Cover the breast and drumsticks with foil if they start browning too early.