Roasted Beer Brined Turkey

Thanksgiving is just around the corner, and just a few days before that marks the first-ever Canadian Beer Day on October 9! If you love a dark beer and want to mark both occasions at once, this Roasted Beer Brined Turkey from Lisa Dawn Bolton is the perfect recipe.

Roasted Beer Brined Turkey
Author: Lisa Dawn Bolton
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins

A 24-hour brine consisting of strong stout beer, garlic and salt is the secret to a moist and flavourful roast turkey.


• 10lb Turkey
• 2 bottles of dark beer (ex. stout)
• 6 garlic cloves, smashed, rough chop
• 1/2 onion, quartered
• 2 bay leaves
• 3/4 cup salt
• 10 cups of water
• 1/2 cup butter
• Herb bouquet: parsley, rosemary, thyme, sage


  1. Ensure turkey has completely thawed. Rinse well, remove any giblets and pat dry.
  2. Place the turkey in a large bowl (or deep stock pot) that will allow the turkey to be completely submerged in the brine. If you use a larger turkey, double the brine amounts and consider using a cooler with ice blocks.
  3. Add the beer, garlic (peels and all), onion, bay leaves, salt and water. Let the turkey brine in the fridge (or ice filled cooler) for 24 to 48 hours, breast side down.
  4. Remove turkey from brine at least one hour prior to cooking. Rinse and pat dry. I prefer to truss my turkey and there are great instructions What’s Gaby Cooking.
  5. Pace the turkey on a rack in a roasting pan. You can a small amount of liquid (water or broth) if you like, just make sure the liquid doesn’t touch the bottom of the turkey. Rub the skin generously with some of the butter and stuff the herb bouquet into the cavity.
  6. Preheat the oven to 450. My oven gets unhappy at this temperature, so I don’t go over 425. Keep it on high heat for 30 minutes. Then reduce heat to 350 and roast at 20 minutes at pound or until a meat thermometer reads 165 in the thickest part of the thigh. Rub the skin with butter every thirty minutes for a golden crisp finish.
  7. Remove the turkey when done, tent and let rest at LEAST 30 minutes.
  8. Carve, serve and enjoy!