Old Bay Turkey Boil Recipe

Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.

Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.

Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.

After brining, remove the turkey from the refrigerator and let sit at room temperature for 2–3 hours before cooking.

Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.

With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.

Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.

Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.

While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.

After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1–2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30–60 minutes. Reserve the drippings, discarding the fat, for making the gravy.

While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20–30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.

Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2–3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.

To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.

Enjoy!