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

Name: Oaxacan-Style Beer Brine Turkey – Chef's Table by Home Brew Chef
Ingredients: 3 tablespoons 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 bunches oregano, fresh; 1 cup sugar, dark brown; 4 each tangerines or oranges (quartered); 1 quart water; 2 cups salt, kosher (do not use iodized salt); 2 tablespoons peppercorns, black (whole); 6 pounds ice; 121 ounces 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)

chefs-table.homebrewchef.com

Discover the flavors of Oaxaca with Chef's Table's Oaxacan-Style Beer Brine Turkey recipe. Perfect for festive gatherings!

View full recipe on chefs-table.homebrewchef.com

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Cooking tools:

Instant-read thermometer
Roasting pan
Roasting rack
Turkey lifters
Stockpot
Refrigerator
Oven

Ingredients

3 tablespoons 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 bunches oregano, fresh
1 cup sugar, dark brown
4 each tangerines or oranges (quartered)
1 quart water
2 cups salt, kosher (do not use iodized salt)
2 tablespoons peppercorns, black (whole)
6 pounds ice
121 ounces 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)