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Thank you to everyone who entered the giveaway, it was the largest amount of entries to date! Congrats to Tonya and Buddy I hope you guys enjoy the Butterball turkey and I would to see what you make this year! Also a huge thank you to our sponsor Butterball for the turkey vouchers!!

Don’t forget all the ways you can “Butterball It” this season:

  • Facebook and Twitter click to see tips, special savings and more.
  • Pinterest page for even more inspiration.
  • Instagram to get a behind-the-scenes look at recipe development for Thanksgiving meals and more.
  • Live chats: 1-800-BUTTERBALL (1-800-288-8372) TurkeyTalk Line experts will be available this season starting November 3, 2014, through December 24, 2014, to answer questions and assist all Thanksgiving cooks.
  • Butterball App: Download the free Butterball Cookbook Plus app on your Apple device (Available for Android devices beginning in October) to get recipe ideas and cooking advice at your fingertips.

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I bought a 11.30 pound turkey and it took a little less cooking time so be mindful of that when you buy a turkey and adjust it to the recipe. I also injected the turkey once I took the bacon off to make sure it stayed nice and moist. Overall the recipe is really good. My only word of caution is make sure you have a large enough pot to brine the turkey. We used our crawfish/turkey frying pot. I love how the gravy came out and hubby loved the nice crunch the bacon added.

Roasted Beer-Brined Turkey with Onion Gravy and Bacon

(Adapted from Food & Wine)

Printer Friendly Version

1/4 cup yellow mustard seeds

2 tablespoons black peppercorns

8 bay leaves

1 cup dark brown sugar

1 cup kosher salt

2 onions, cut into thick wedges

1 pound slab bacon, skin removed and meat sliced 1/3 inch thick

Six 12-ounce bottles Guinness stout

One 12- to 14-pound turkey

1 cup turkey stock or low-sodium chicken broth

1 tablespoon unsalted butter

1 tablespoon all-purpose flour


In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes.


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Add the brown sugar and salt and remove from the heat.


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 Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.


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Add the onions, bacon, Guinness and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.


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Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water.


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Using toothpicks, secure the bacon slices over the breast.


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Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven.


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Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.


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Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes.


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Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.


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Meanwhile, cut the bacon crosswise 1/2 inch thick. In a large skillet, fry the bacon over high heat, stirring occasionally, until browned and crisp, about 3 minutes.


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Carve the turkey and serve with the gravy and bacon.

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Disclaimer: 3 Butterball checks where sent to me one for me and two to giveaway have been provided by Butterball for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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