Thanksgiving is the best. Turkey, stuffing, pie, family and friends all centered around plenty of beer and tons of gratitude – what’s not to love? Our Culinary Director, Justin Golinski, created his next round of recipes in honor of the family-filled and food-overflowing celebration that is Thanksgiving. A Dirty Bastard-brined turkey, affectionately dubbed the ‘Dirty Bird’, a Centennial IPA-infused green bean casserole and an All Day IPA macaroni and cheese provide the basics for what is sure to be an amazing Thanksgiving feast.
Are you planning on giving these recipes a go? Share the results with us on Instagram using the hashtag #brewedforus – you might even be featured on our social channels. Happy cooking, friends!
- 1 (12-14lb) turkey
- 3 (12oz) cans or bottles of Dirty Bastard
- 4 QT cold water
- 1-1/2 cups kosher salt
- 1 cup dark brown sugar
- 3 cloves garlic, smashed
- 1 tbls. whole black peppercorns
- 1 onion peeled and cut into quarters
- 4 sprigs each rosemary, thyme, parsley and sage
- 3 bay leaves
- 2 stalks celery, cleaned and chopped
- 1 apple, cut into wedges
- vegetable oil as needed
Plan ahead! This recipe requires brining for at least 8 hours.
Thaw the turkey, if frozen, 3 days before you plan to eat the bird. Remove the giblets, if any.
For the brine, in a large 5-gallon bucket or clean cooler, combine the beer, water, salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar crystals are dissolved. Add the garlic and peppercorns.
Add the turkey. Keep it submerged with a heavy pot lid or resealable bags of ice. Refrigerate for at least 8 hours.
Remove the bird from the brine. Dry the turkey thoroughly, inside and out, with paper towels. Discard the brine.
Put the onion, herbs, bay leaves, celery, and apple in the main cavity and tie the legs together with butcher’s twine. Fold the wings behind the bird’s back. Oil the outside of the bird.
Put the turkey on a rack in a sturdy roasting pan.
Preheat the oven to 350F and preheat, lid closed, for 10 to 15 minutes.
Roast for 2-1/2 to 3 hours, or until a temperature probe inserted in the thickest part of the thigh reads 165F.
Let the turkey rest for 20 minutes before carving.
Macaroni and Cheese with All Day IPA
- 1 package (16 ounces) elbow macaroni
- 1/4 cup butter
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2-1/2 cups 2% milk
- 3/4 cup All Day IPA
- 1/4 cup heavy whipping cream
- 3 cups shredded cheddar cheese, divided
- 2 cups shredded smoked gouda cheese
- 4 tablespoons grated Parmesan cheese, divided
- 2 tablespoons minced chives
- 5 bacon strips, cooked and crumbled (Optional)
Cook macaroni according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in 2 cups cheddar cheese, gouda cheese and 2 tablespoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings.
Green Bean Casserole with Centennial IPA
- 2 pounds green beans, ends removed and beans snapped in half
- 6 tablespoons unsalted butter, divided
- 1 pound baby portobella mushrooms, cleaned and diced
- 1 small sweet onion, diced
- 4 cloves garlic, peeled and minced
- 1/2 cup Centennial IPA (reDANKulous works as a substitute)
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 1/4 cup plus 2 tablespoons all-purpose flour*
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard powder
- Kosher salt and pepper, to taste
- 2 cups crispy fried onions
To make the casserole, preheat oven to 350°F. Bring a large pot of salted water to a boil. Add beans and cook until deep green and tender, about 10 – 15 minutes. Drain and rinse with cool water.
In a large Dutch oven or heavy pot, melt 2 tablespoons of butter on medium-high heat. Add the mushrooms and sauté until they start sweating liquid, about 4 minutes. Add the onion, garlic, and a pinch of salt. Continue cooking, stirring often, until softened, about 6 minutes. Add the Centennial IPA and simmer until it evaporates, about 3 minutes. Remove the mushroom mixture to a separate bowl.
Combine the milk, cream, and chicken stock and bring to a simmer in a saucepan. Melt the remaining 4 tablespoons butter in the Dutch oven over medium-low heat. Add the flour and whisk until creamy, about 2 minutes. Add the hot milk mixture and continue cooking, whisking frequently, until thickened, about 15 minutes. Whisk in Worcestershire sauce, mustard powder.
Stir the mushroom mixture into the cream sauce and simmer, whisking frequently, for about 5 minutes for the flavors to marry. Salt and pepper to taste.
Stir the green beans into the mushroom sauce and toss to combine. Pour the green bean mixture into a large, buttered casserole dish. Bake uncovered for 15 minutes. Add the crispy onions and bake uncovered for about 15 more minutes. Let stand for 10 minutes before serving. Yield: 8-10 servings
Check out our other recipes:
Find the beer here. Happy Thanksgiving, friends!