Recipe: Crispy Beer Roast Turkey (using Troegenator)

Thanksgiving

Tomorrow is Thanksgiving. Which we all know means we need to eat plenty of turkey, mash potatoes, stuffing, cranberry, and of course – drink lots of beer. So we would be amiss if we didn’t share a fantastic Turkey Day recipe for you all!

We suggest using Troegenator by Troegs Independent Brewing; but you can use any beer you want – we would just suggest a darker beer to impart more flavor.

Why Use Beer

There’s just something to roasting with beer; it just gives the turkey skin that perfect crispy skin and makes the meat so juicy and tender. Falling off the bones tender.

Beer is a fantastic marinade, and can be used for burgers, chicken, turkey, chili, you name it. Honestly, the options are endless. At work people have talked about Mad Elf Cookies, Grand Cacao Chocolate Cake, etc. Fourscore Beer Company in Gettysburg turns some of their most popular beers into frozen yogurt / ice creams. Perfection in the summer!

Take the time to allow the turkey to soak overnight in a drunken mix of Troegenator (or your favorite beer of choice), smashed garlic cloves, and any herbs you like. Remember to pull it out of the fridge and let it unchill for about an hour or so.

Roasting

Personally, I prefer to let my turkey roast under foil, for about 90 minutes. This gives it that right amount of time to let the meat to get juicy and tender, and to let the beer really soak in. This should properly let it cook through. Now remove the foil (make sure you remove the foil) before putting it in your oven grill.

Here it becomes a bit less science and more “fly by your pants”. Let it in until the skin gets a nice golden, crispy, delicious looking brown. This is your call and your preference. So you decide when to remove it – but I suggest making sure its a golden brown. This insures that the skin is at its crispiest.

I suggest buying the case of 19.2 oz Troegenators at your local beverage distributor. They make for the perfect size for cooking the turkey. Not just for use in the recipe – but also for drinking while cooking – and the remainder can be served at the dinner!

Ingredients

(Serving size of six people.)

6 Turkey cutlets (drumsticks and thighs), washed and patted dry with paper towel
2 x 19.2 oz cans of Troegenator by Troegs Independent Brewing **
8 whole garlic cloves , 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
Salt to taste (about 1 tablespoon)
2 sprigs of thyme , finely chopped
1 sprig of rosemary , finely chopped
2 tablespoons finely chopped parsley
Extra herbs to garnish

(** = Option is up to you on this; what beer you use and the amount you use. I recommend two 19.2 oz cans, but you can use more or less, and you can use a different beer than Troegenator. I would suggest darker beers – bocks, double bocks, schwarzbiers, non – adjunct heavy stouts, porters, nut brown ales, barleywines, etc.)

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.

Serving

Thanksgiving Dinner (photo courtesy of Troegs Independent Brewing)

Its Thanksgiving, so of course you are going to be providing mash potatoes, yam, cranberry sauce, stuffing, and all the other Thanksgiving foods. Whole potatoes go great with the Crispy Roasted Turkey recipe here.

And of course we suggest serving with your left over 19.2 oz Troegenators as well as Mad Elf for a desert beer. What a perfect Thanksgiving turkey meal and drink! Maybe the Bourbon Barrel Aged Impending Descent to cap off the night as the final touch down is scored? Or…. maybe some vintage Bourbon Barrel Aged Mad Elf? (Did we mention, that on Black Friday – Troegs Independent Brewing is releasing 2023’s Bourbon Barrel Aged Mad Elf?)

Either way, enjoy your Thanksgiving and Cheers Everyone!

For More Information on Troegs Independent Craft Brewing

According to Untappd, Troegs Independent Craft Brewing is a regional brewery with 148 unique beers listed (despite their being over 500 Scratches). They have 2.3 Million ratings and as of 11.22.23 have a global average rating of 3.79. Their Untappd bio reads:

“Founded in Pennsylvania in 1997 by brothers John and Chris Trogner, Tröegs Independent Brewing is driven by a sense of adventure and curiosity. Our brewery has been built by family, friends and kindred spirits who share a love of great beer. Together, we all make Tröegs. You might know our Perpetual IPA, the best-selling IPA in Pennsylvania. Or the dark, malty and crisp Troegenator. You may have come across such iconic beers as Nugget Nectar or Mad Elf in your beer travels. Perhaps you’ve been lucky enough to try one or two of the hundreds of experimental Scratch Series beers we’ve brewed over the years. Whether you’re already a member of our extended family or you’re just getting to know our brewery, there’s always something new to discover with Tröegs.“

You can find them at the following social media pages:

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