Kris: A great line up of beers to match our thanksgiving feast. And these were just the beginning…
1 6-7 kg Turkey
1 bunch of Thyme
1 head of garlic
2 brown onions
1 750ml bottle of Duvel or any Belgian Strong Golden Ale
If your turkey is frozen, it will take up to 3 days to defrost in the fridge
A few hours before cooking, rub salt all over the skin of the turkey
Pre heat the oven to 170 C and allow the turkey to come to room temperature
Stuff the cavity of the bird with the apples, onion, thyme and garlic cloves (skin off)
Place the turkey breast side down on an oven rack on top of a roasting tray
Pour 1/3 of the beer over the turkey
Throughout cooking keep pouring beer into the tray under the turkey (This will steam through the turkey)
2/3 of the way through cooking turn the turkey over
Baste the turkey skin continually with the liquid from the pan (This will help the skin to go crispy and golden)
Caroline: While we waited for the turkey we hung out with these turkeys and drank some beers they brought over.
Caroline: Kate and Scotty brought over some awesome beers including some Acme IPA (Northcoast Brewery). I really like this beer, I find it really well balanced. It’s super hoppy but not too bitter (55 IBUs) with citrus and floral notes, but still has enough malt backbone to come through. It’s 6.9% but the creamy body and hoppiness all come together and even each other out. A very nice American appetizer leading up to our thanksgiving meal…
Kris: It generally takes 45 minutes per kg to cook or you can pierce the thigh and if the juices run clear its ready
When the turkey is done, let it rest for at least half an hour
Caroline: When buying a turkey, keep in mind you want ~500-600g (~1lb) per person. We got a 6.5kg turkey for 10 people (hungry people)
Caroline: To check if poultry is cooked through cut into it and if liquid runs out clear it should be finished (if still pink keep cooking). If you don’t want to cut into your bird (good call, don’t waste any good juices!) you can use a meat thermometer to check the internal temperature. You want the internal temp to reach 165F or 74C (temp that kills all the possible bacteria), then it’s done!
Caroline: Make sure you let your bird rest for at least 30 minutes before serving. See, when you cook any meat, as it heats up the proteins in it set (that’s why something well-done is firmer then rare to the touch). This process pushes all the juices towards the center of the meat. Resting away from heat allows all the juices to get reabsorbed throughout the cut and makes it much more tender and juicy!
(Also remember to keep your turkey carcass for making stock or soup the next day!)
Caroline: The turkey was DELICIOUS! I think the best I’ve ever eaten (sorry mom). The meat was soooo juicy and tender and you really could taste a hint of the Duvel. The skin had the perfect amount of crispiness and fattiness…just delicious! definitely worth the 4 1/2 hour wait!
Kris: We matched the turkey with Brooklyn Brewery Local 1. It is a great version of a Belgian Strong Golden Ale and a perfect match with our thanksgiving dinner. It is bottle fermented and the sweet malt, spice and the 9% ABV are all in balance. The sweetness of the beer works well with the sweetness of the turkey and the carbonation cuts through the fat in the skin. It also tasted amazing with the sweet potato casserole and the corn pudding (recipes tomorrow).
Kris & Caroline: Happy Thanksgiving! We are thankful for all the awesome food and delicious beer and wonderful friends we could share them with!