Gobble, Gobble, Gobble. My favorite holiday of the American year is Thanksgiving. It makes folks recognize and count all their wonderful blessings. Thanksgiving brings families together and encourages the spirit of giving. It’s just absolutely lovely! Since I was about 10 years old I started to make my family’s entire Thanksgiving meal. I remember calling my oldest sister Lupe and asking her what to do with the turkey. She would guide me through the phone, step by step as I learned to remove the turkey neck and gizzards. Throughout the years I learned tricks on how to improve my turkey baking skills and I am going to share my top tricks with you. As I share this recipe with you, I also share it with my family who are spread out through the U.S., South Korea, and Australia.
Thanksgiving turkey is the main dish in my household and many American households. I am sure there are several books and articles about how to cook and baste a turkey and I will tell you that they never worked for me. The biggest trick I learned at a young age was to slow roast the turkey overnight and be done with it until the morning when I woke up. The second trick is to cook it with the breast side down to ensure that the turkey is juicy and not dry. The third trick is to cook it unstuffed because who likes soggy stuffing, certainly not me. The fourth trick is that kosher salt and butter can make any dish. Finally, the fifth trick is that beer can enhance a dish and double chocolate stout beer makes this turkey so tasty and juicy. My recipe for double chocolate stout slow roasted turkey will ensure you have a nice juicy turkey without any of the hassle of basting every few hours. As a side note I use the turkey juices left on the roasting pan and drizzle them onto the carved turkey to ensure that the turkey stays nice and juicy. I am proud to say that after 20 years I have never cooked a dry turkey for my family’s Thanksgiving. I hope you enjoy my recipe.
Buen Provecho!
Double Chocolate Stout Slow Roasted Turkey
Printable Version
Yield: Serves 8-12 Total Time: 12 hours
Ingredients:
-20 lb. Turkey
-2 -330ml Young’s Double Chocolate
Stout Beer
-1/4 Cup of Kosher Salt
-1/2 Cup of Organic Butter
-1 Yellow Onion
Equipment Needed:
-Large Roasting Rack
-Aluminum Foil
-Knife & Fork
-Bottle Opener
– Serving Dish
-Measuring Cup
-Cutting Board
Prep:
– Measure ¼ cup of kosher salt and set aside
– Get a cutting board, knife, and yellow onion
– Slice yellow onion into quarters and set aside
– Defrost turkey under cool water and remove neck and gizzards
– Open one bottle of Young’s Double Chocolate Stout Beer and set aside
Directions:
– Turn on the gas/electric oven to 450 degrees Fahrenheit while prepping
– Get a large roasting rack and place defrosted turkey breast side down onto the
rack (this will ensure the turkey is juicy)
– Get a ½ cup of organic butter and butter the entire turkey, use more butter if
needed, use cold butter not melted butter
– Rub ¼ cup of kosher salt all over the turkey, use more Kosher salt if necessary
– Put the quartered yellow onion pieces on top of the turkey, inside the turkey and
onto the breast of the turkey
– Pour one bottle of Young’s Double Chocolate Stout Beer onto the turkey and
inside the turkey
– Get the aluminum foil and cut enough aluminum foil to cover the roasting pan
while creating a pitch tent around the turkey
– Place the roasting pan with the turkey into the preheated 450 degree Fahrenheit
oven for 90 minutes
– After 90 minutes have passed set the oven temperature to 200 degrees
Fahrenheit for 8 hours
– After 8 hours have passed check your turkey, some parts will be golden but the
breast side will be white
– Open up another bottle of Young’s Double Chocolate Stout Beer
and pour over the turkey and inside the turkey (you can do this while the turkey is
inside the oven)
– Then raise the oven temperature to 400 degrees Fahrenheit and put the
aluminum foil back onto the turkey and close the oven
– Cook for about 2 hours or until the turkey is golden brown to your liking
– After it is cooked remove and let sit for about 30 minutes before carving (do not
immediately carve)
– Get a fork and knife, large serving dish and carve
– Serve
*****Adjust the ingredients to your liking. *****