Ingredients
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
Preparation
Place the turkey into a large baking dish.
Pierce 1-inch slits through the turkey skin into the meat, about ½-inch deep.
Pour in the beer, then add the crushed garlic, stock powder and salt.
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.
Preheat the oven to 200 degrees C | 390 degrees F.
Drain half of the beer marinade, leaving the remaining liquid in the pan.
Cover with foil and make sure the sides of the pan are completely sealed.
Place into the oven, then roast for 1 hour and 30 minutes, or until the turkey is cooked through.
Remove from the oven, uncover and rotate each portion.
Change the oven setting to grill or broil on medium-high heat, then continue to roast until the skin is golden and crisp.
Rotate to crisp the underside.
Allow to rest for 10 to 15 minutes.
Serve with gravy, and enjoy!
