05 November 2010
Beer for the Turkey? How about Beer-Can Turkey?
Anyway, we can start the discussion now about what beer to put in stock for Thanksgiving Day, assuming that you're among the 90% or better of American households that either cooks a turkey or goes to someone else's house to eat same (or some variation, like turducken or whatever).
CraftBeer.com has two articles that give you a jump-start on the process. One is by Randy Mosher on pairing beers with the turkey (hint: since turkey itself is somewhat neutral in flavor by itself, the critical factors are in the preparation, the seasonings, and the accompaniments--for example, you might do better to pair cheeses of the appetizer course with the beers instead of the turkey).
The other offers an excellent-looking recipe for "Tipsy Turkey," using beer as part of the brine for soaking a turkey before roasting, smoking, etc. In addition, it should be pointed out that the rather ambitious recipe for a large (22 pounds or so) turkey, requiring an entire gallon (two growlers or six-packs!) of a spiced holiday ale, can be scaled down to season a smaller turkey, duck, Cornish game hems, or a roaster chicken.
Of course, if you start right now, you might have just enough time to brew up a batch of ale for Thanksgiving as well........