The centerpiece of Thanksgiving dinner needs an equally impressive beer to join at the table. Brimstone’s higher alcohol and effervescent carbonation holds its own against the richness of the turkey, while the hints of clove and honey from the beer help pick up the spices and citrus used in the basting oil.
recipe adapted from Bon Appetit by Samantha Haddow
• 4 tsp ground coriander
• ½ cup kosher salt
• ¼ cup finely grated orange zest
• 2 Tbsp brown sugar
• 2 tsp rosemary
• 1 Tbsp thyme
• 2 tsp black pepper
• 1 10–12 lb. turkey
• 2 medium onions, quartered
• 4 large carrots, peeled, halved lengthwise
• 4 celery stalks, halved crosswise
• 2 heads of garlic, halved crosswise
• ½ cup vegetable oil
• 4 wide strips orange zest
• 1 tsp whole cloves
• ½ cup Silvius Pale Ale
• Combine coriander, salt, orange zest, brown sugar, rosemary, thyme, and pepper in a small bowl.
• Place the turkey breast-side down on a cutting board. Using a sharp kitchen shears and some muscle power, cut along both sides of the spine and remove. Flip the turkey breast side up, spreading open as much as possible. Press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub the entire turkey with salt mixture. Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Chill, uncovered, overnight.
• Preheat oven to 450°. Arrange onions, carrots, celery, and garlic in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of the vegetables. Let rest at room temperature for 30 minutes.
• Heat oil, orange zest strips and cloves in a small saucepan until oil is sizzling, about 2 minutes. Allow to cool slightly.
• Brush turkey with oil, and add ½ cup of Silvius to the pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 350° and continue to roast, rushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
*Recipe prepared and taste-tested by Samantha Haddow
*Photo by Heather Hanson Photography LLC