Beers Mad Hatter
Spirits
Food
Servings
Prep Time 12 hrs.
Cook Time 2-21/2 hrs.
Difficulty (Easiest 1 - 5 Hardest)
Ingredients Brine
Ingredients:
1 cup kosher salt -
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1 tablespoon Fennel rub
1 gallon (two growlers) Mad Hatter IPA
4 – 6 pounds of ice

Turkey Rub
1 cup fennel seeds
2 Tablespoons white peppercorns
3 Tablespoons kosher salt
2 Tablespoons ground basil

Turkey
1 large (18 – 21 lb) whole turkey or two small (8 – 10 lbs)

For Turkey Stock (or substitute 2 cups chicken stock)
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock
1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs of fresh herbs, any combination of rosemary, thyme, sage & oregano
2 lemons, halved

3/4 cup all-purpose flour
3/4 cup butter
Method Brine:
Combine all brine ingredients, except beer and ice, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. 6 to 12 hours before cooking is to begin, combine the brine and iced-beer in a clean 5-gallon bucket or chest cooler. Place thawed turkey breast side down in brine. Add beer or ice to cover bird, close cooler/cover bucket and refrigerate or set in cool area (like a basement) for duration of brine (6 - 12 hours.) Turn turkey over once, half way through brining.

Turkey Rub:
Put the fennel seeds and peppercorns in a heavy pan over medium heat. Toss to toast evenly to a light brown color, being careful not to burn. Remove to plate to cool completely before grinding. Pour the seeds into a grinder and add the salt and ground basil. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Preheat the oven to 425 degrees F.

Turkey Stock:
Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve for gravy.

TURKEY:
Wash the turkey(s), inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub. Insert herb sprigs and 2 lemon halves inside the cavity of each turkey.

Set oiled and rubbed turkeys onto roasting rack & pan. Drizzle remaining olive oil over bird. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and either homemade turkey stock, (alt: chicken stock) and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
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