Beer Brined Turkey
Here is a updated classic recipe for a roasted turkey. Brining is different than marinating or salt curing a meat/poultry product. Being a liquid high in sodium and sugar, osmosis removes the liquid in the product and replaces it with flavors that hydrate the meat, increases the tenderness by denaturing the proteins and helps preserve the ingredient.
We suggest to use a 7 1/2 gallon bucket to brine your turkey in, this will help your turkey stay juicy for an unforgettable holiday.
* For Beer, my suggestions are: Oktoberfest, Hefeweizen, Bock, Pale Ale, or Brown Ale. You may use a Stout or Porter if you wish, just cut the brine time to 6 hours or the bird will just taste like a Stout or Porter.