Oaxacan-Style Beer Brine Turkey – Chef's Table by Home Brew Chef

Ingredients

• 3 tablespoon oil, olive
• 6 each onions, yellow, large, (peeled and sliced)
• 1 each leek (sliced in half, washed, using only the white and light green part, chopped)
• 4 each carrots, (peeled and sliced)
• 2 each chilies, ancho, dried, (stem and seeds removed)
• 2 each chilies, chipotle, dried, (stem and seeds removed)
• 2 each chilies, guajillo, dried, (stem and seeds removed)
• 10 each garlic, cloves (peeled and lightly crushed | smashed)
• 5 each bay leaves (preferably fresh)
• 2 bunch oregano, fresh
• 1 cup sugar, dark brown
• 4 each tangerines or oranges (quartered)
• 1 quart water
• 2 cup salt, kosher (do not use iodized salt)
• 2 tablespoon peppercorns, black (whole)
• 6 pound ice
• 121 ounce Brown Ale, (such as Short's Brewing Co. Bellaire Brown, Dogfish Head indian Brown, other American Brown Ale or Vienna Style Lager)
• 1 each turkey, 16-26 pound, (preferably free-range, organic or heritage)
• 1 bunch oregano, fresh
• 1 each tangerine or orange, (quartered)
• 1 each pomegranate, (seeded and used for garnish)