I wanted to share the recipe for the turkey I cooked last Thanksgiving that was the best we have ever had. I was a bit scared since I am big on a lot of seasoning but I guarantee there was plenty of flavor and the first time ever that we did not throw anything away! I think the beer might of had something to do with it ;) *This is the photo I posted last year.
BEER AND ROSEMARY ROASTED TURKEY
Prep Time: 25 minutes Start to Finish: 4 Hours Makes 12-14 Servings
• 1 whole turkey (12 to 14 lb), thawed if frozen
• ¼ cup butter or margarine, melted
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 can or bottle (12 oz) dark beer (I recommend Guiness or AmberBock)
• ½ cup cold water
• ¼ cup all-purpose flour
1. Move oven rack to lowest position. Heat oven to 325 degrees Fahrenheit. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
2. In medium microwaveable bowl, stir together butter, mustard, rosemary, salt, pepper, and beer. Microwave uncovered on High 1 to 1½ minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of mixture evenly over surface of turkey. Fasten drumsticks together with cotton string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
3. Roast uncovered 2½ to 3 hours, brushing with addition beer mixture and pan juices every 30 minutes. Turkey is done when thermometer reads 165 degrees and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excess browning.
4. Let turkey stand 15 to 20 minutes for easier carving. Remove skewers before slicing.
5. Meanwhile, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly. You can add your favorite seasonings to taste.