Beer-brined Turkey

4 qt homebrew

2 cup kosher salt

1 cup sugar

4 bay leaves

2 bunches fresh rosemary

1 cup loosely packed basil

3 bunches fresh thyme

3 yellow onions, peeled and chopped

3 stalks celery, sliced

3 medium carrots, peeled and sliced

2 lemons, quartered

4 cloves garlic, peeled and sliced

4 qt ice or water

1 turkey (thawed if frozen)

In a large pot, combine the beer, salt, sugar, bay leaves, rosemary, basil, thyme, onion, celery, carrots, lemons, and garlic. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from the heat. Add the ice or cold water; it will help cool the brine solution. Add the turkey to the brine and refrigerate for 1 hour or until well-chilled.

Preheat the oven to 350°F (177°C). Remove the turkey from the brine and pat dry. Truss the bird with twine to hold its shape and cook evenly. Place in a roasting pan and roast until a temperature probe inserted in the thickest part of the breast registers an internal temperature of 165°F (74°C). (If you don’t have a probe, a 16- to 20-pound turkey should take between 3½ and 4 hours to fully cook at this temperature.) Let the turkey rest for 20–30 minutes before carving. This will help the keep the turkey moist by letting the meat relax and redistribute its juices.