The Brew House Chillers crew thought you might be considering which beverage is best served with your Thanksgiving feast this year. Beer, of course, and here’s why. The age-old tales tell us that not only did the Pilgrims drink beer, but building a brewery was a first order of business upon their arrival in America. Wait, what? That’s right, beer was a safer choice over the water available to them, or so the stories say. We suspect it also had something to do with the crisp bubbing brews’ great taste and belly-warming effect, but who are we to say, I mean we are just ultimate connoisseurs of beer, no big deal.
Now you know, so there’s no excuse not to be serving that cold, delicious beer for your Thanksgiving guests. Take advantage of the Brew House Chillers November promotion now and receive 20% off of Queens Edition beer chillers for the cook! Use our promo code QU33NS18 at the checkout and then pat yourself on the back for making an awesome decision to not only save money but to make your beer the best beer it can possibly be!
Oh, you thought we were done. We aren’t! In fact, now we are going to tell you how to infuse your bird with, you guessed it, BEER! This recipe will deliver juicy meat encased in a crispy, flavorful skin. Give it a try this year to put a delicious twist on this Thanksgiving classic.
Roasted Rosemary Brew Bird
Ingredients:
1 15lbs turkey, thawed
2 onions, peeled whole
½ cup butter
1 beer
1 tsp salt
2 tbsp Worcestershire sauce
1 tbsp soya sauce
1 tsp onion powder
2 tsp garlic powder
6 fresh sprigs of rosemary
Directions
Preheat oven to 325 degrees.
Melt butter in a saucepan over low-medium heat, and add all other ingredients with the exception of the rosemary and the turkey. Heat until warm, stirring continuously.
Using your marinade injector, inject the warm sauce into your turkey evenly throughout the entire bird, being more generous in the more meaty sections.
Place 3 sprigs of rosemary atop the bird, and 3 inside the cavity along with 2 onions, now bake in the center of the oven covered for 4 hours, or until the breasts read 180 degrees. No basting required! Once cooked, remove the turkey from the oven and let rest for 20 minutes, don’t skip this important step.
Carve, serve and ENJOY!
Ready for the nectar of the holidays? Yes, you are, read on.
Brew-Base Turkey Gravy
Ingredients
6 tbsp turkey drippings
6 tbsp flour
1 ½ cup beer
1 ½ cup poultry broth
Salt & Pepper to taste
Directions
Over low-medium heat combine the turkey drippings with flour and stir until smooth and blended. Slowly alternate beer and broth while stirring until the gravy is smooth and has reached your desired consistency.
Season to taste and enjoy with your Brew Bird!
From the Brew House Chillers to you, Happy Thanksgiving! Cheers, and as always, please celebrate responsibly with a safe and sober driver.
