Crispy Beer Roast Turkey Recipe

Crispy Beer Roast Turkey Recipe

How To Make Crispy Beer Roast Turkey

Add a new twist to your usual turkey with our flavorful beer-infused roast turkey! It’s also loaded with tasty seasonings and herbs for a heartier meal.

Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Marinate and Rest Time: 4 hours 10 minutes
Total: 5 hours 50 minutes



  • 6turkey,cutlets of drumsticks and thighs, washed and patted dry with paper towel
  • 27ozlager,800ml bottle
  • 8garlic cloves,crushed, smashed
  • 1tbspvegetable stock powder
  • 1tbspSalt,to taste
  • 2thyme sprigs,finely chopped
  • 1rosemary sprig,finely chopped
  • 2tbspparsley,finely chopped


  1. Place the turkey into a large baking dish.

  2. Pierce 1-inch slits through the turkey skin into the meat, about ½-inch deep.

  3. Pour in the beer, then add the crushed garlic, stock powder and salt.

  4. Turn the turkey skin side down, then cover with foil and refrigerate for 4 to 6 hours or overnight. Rotate the turkey once while soaking in the brine.

  5. Preheat the oven to 200 degrees C | 390 degrees F.

  6. Drain half of the beer marinade, leaving the remaining liquid in the pan.

  7. Cover with foil and make sure the sides of the pan are completely sealed.

  8. Place into the oven, then roast for 1 hour and 30 minutes, or until the turkey is cooked through.

  9. Remove from the oven, uncover and rotate each portion.

  10. Change the oven setting to grill or broil on medium-high heat, then continue to roast until the skin is golden and crisp.

  11. Rotate to crisp the underside.

  12. Allow to rest for 10 to 15 minutes.

  13. Serve with gravy, and enjoy!


  • Calories: 7216.26kcal
  • Fat: 282.21g
  • Saturated Fat: 73.11g
  • Trans Fat: 3.10g
  • Monounsaturated Fat: 91.35g
  • Polyunsaturated Fat: 73.35g
  • Carbohydrates: 12.85g
  • Fiber: 0.38g
  • Sugar: 3.55g
  • Protein: 1083.40g
  • Cholesterol: 3601.44mg
  • Sodium: 6772.15mg
  • Calcium: 571.81mg
  • Potassium: 11273.99mg
  • Iron: 43.43mg
  • Vitamin A: 859.35µg
  • Vitamin C: 4.72mg
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