Beer and Butter Injected Turkey

This Turkey is the best you will ever have! So Flavorful and juicy and simply delicious! I hope you like it!

Ingredients for the Turkey:
  • 1 Turkey 16-18 lbs
  • 2 Cups Beer
  • ½ Cup Butter (1 stick = 113g)
  • 1 Sage Sprig 
  • 2 Rosemary Sprigs
  • Thyme Sprigs (2 Tbsp)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Salt
  • ½ Tbsp Black Pepper

Sauce (1)  to Inject the Turkey:
  • 1 Cup Butter ( 2 Sticks 113 g each)
  • 1 - 1 ½ Cup Beer
  • 2 Tbsp Salt
  • 3 Tbsp Maggi Sauce (or worcestershire sauce)
  • 1 Rosemary Sprig (1 tbsp)
  • Thyme Sprigs (1 ½   -2  tbsp)
  • 2 Garlic Cloves 

I recommend that you prepared this turkey a day in advance, so it will be be really flavorful.

To make the Sauce (1) to inject the turkey:  Place all the ingredients in a saucepan and bring them to a boil. Then remove from the stove and let them cool down. Once they are cool, remove all the sprigs and garlic cloves from it. (you only need the sauce).

To make the Sauce (2) to marinate the turkey. Place all the ingredients in a bowl or saucepan and cook until the butter is melted, mix well and set aside.

Pat dry the turkey with paper towels. Then inject the turkey with the Sauce (1)..  We will start with the Turkey breast. They recommend that you inject the turkey breast with about 2 - 3 ounces of the sauce on each side. I will inject the upper side with one ounce and then i will inject another ounce at the end of the breast. Remember you have to inject both sides of the breast, right and left.  After that you will also inject one ounce of the sauce on each turkey leg.  Also inject one ounce of the sauce on each turkey thigh and  I will inject about ¾  of an ounce on the wing drumette. If you have any leftover sauce, inject it on the back of the turkey or rub it inside the cavity of the turkey and inside the neck área of the turkey.

Now rub sauce (2) all over the turkey. You want to rub the turkey with this sauce on all sides, back and front and all sides, also rub some inside the cavity and inside the neck área. The pour all the leftover sauce over the turkey.  Cover the turkey with foil and marinate it in the refrigerator overnight.

Next day. Remove the turkey out of the refrigerator one hour before cooking it.

Preheat the oven to 350ºF.  

Place the turkey in a large baking dish, on a rack so it will get golden brown on all sides. Then cover it with foil, poke the foil a couple times, now place the turkey in the oven for one hour.

After an hour, remove it from the oven, remove the foil, and brush the turkey with its own cooking liquid.  Place it back in the oven, uncovered,  for another hour.

After another hour. Remove it from the oven, brush it again with its own cooking liquid and cook for another hour.

After another hour (it's been cooking for 3 hours now), it should have a nice color by now, check the temperature. Remember the internal temperature of a well cooked turkey should be 165ºF, and depending on the size of the turkey, it should cook in about  3 ½ - 4 ½  hours. Mine is not ready yet, so I placed it back in the oven for another 40 minutes.

After 40 minutes, the turkey is done. Golden brown on all sides, Brush it again with its own cooking liquid, cover it with foil and let it rest for 5 - 10 minutes before serving it.

After that you can serve it.