{"id":9669,"date":"2011-11-24T08:45:50","date_gmt":"2011-11-24T12:45:50","guid":{"rendered":"http:\/\/dubvlive.com\/blog\/?p=9669"},"modified":"2011-11-23T19:37:24","modified_gmt":"2011-11-23T23:37:24","slug":"happy-thanksgiving-how-to-make-a-beer-basted-turkey","status":"publish","type":"post","link":"http:\/\/dubvlive.com\/blog\/2011\/11\/24\/happy-thanksgiving-how-to-make-a-beer-basted-turkey\/","title":{"rendered":"Happy Thanksgiving! &#8211; How to Make a Beer Basted Turkey"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-9670\" title=\"turkeydinner\" src=\"http:\/\/dubvlive.com\/blog\/wp-content\/uploads\/2011\/11\/turkeydinner.jpg\" alt=\"\" width=\"197\" height=\"200\" srcset=\"http:\/\/dubvlive.com\/blog\/wp-content\/uploads\/2011\/11\/turkeydinner.jpg 197w, http:\/\/dubvlive.com\/blog\/wp-content\/uploads\/2011\/11\/turkeydinner-60x60.jpg 60w\" sizes=\"(max-width: 197px) 100vw, 197px\" \/><\/p>\n<h3><span style=\"color: #993300;\"><strong>Ingredients:<\/strong><\/span><\/h3>\n<div id=\"abm\">\n<div id=\"abc\">\n<div id=\"articlebody\">\n<ul>\n<li><span style=\"color: #993300;\">1 Turkey (12-18 lbs, thawed, giblets removed)<\/span><\/li>\n<li><span style=\"color: #993300;\">Stuffing of choice (if desired)<\/span><\/li>\n<li><span style=\"color: #993300;\">Salt and pepper<\/span><\/li>\n<li><span style=\"color: #993300;\">1 stick unsalted\/sweet butter<\/span><\/li>\n<li><span style=\"color: #993300;\">2 (12-ounce bottles) your ale of choice<\/span><\/li>\n<\/ul>\n<h3><span style=\"color: #993300;\"><strong>How to Prepare:<\/strong><\/span><\/h3>\n<div id=\"abm\">\n<div id=\"abc\">\n<div id=\"articlebody\">\n<div>\n<p><span style=\"color: #993300;\"><em>Adjust the oven racks so the turkey will fit in the oven. Preheat the oven to 325 degrees F.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season inside and out with salt and pepper.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Stuff the bird, if desired. If you are not making stuffing, insert in the body cavity somethin that will flavor the meat. use all of some of the following: a halved lemone or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Place the turkey in a roasting pan.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Melt the butter. Stir in one bottle of ale. Pour the butter-beer mixture over the turkey.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees F. If stuffed, the stuffing should register at least 160 degrees F.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Baste every 20 minutes or so with the beer-butter and pan juices that have accumulated in teh bottom of the roasting pan. About halfway through the cooking, pour the remaining bottle of beer over the turkey and continue basting.\u00a0<\/em><\/span><\/p>\n<p><span style=\"color: #993300;\"><em>Cover the breast and drumsticks with foil if they start browning too early.<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<div><span style=\"color: #993300;\"><strong>Found:<\/strong><a href=\"http:\/\/beer.about.com\/od\/poultry\/r\/beerbastedturkey.htm\"><span style=\"color: #993300;\"> http:\/\/beer.about.com\/od\/poultry\/r\/beerbastedturkey.htm<\/span><\/a><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span class=\"Apple-style-span\" style=\"font-size: 26px; font-weight: bold;\"><em><strong><span style=\"color: #ff6600;\">H<\/span><span style=\"color: #993300;\">a<\/span><span style=\"color: #ba0711;\">p<\/span><span style=\"color: #ffcc00;\">p<\/span><span style=\"color: #ff6600;\">y<\/span> <span style=\"color: #ffcc00;\">T<\/span><span style=\"color: #ba0711;\">h<\/span><span style=\"color: #ffcc00;\">a<\/span><span style=\"color: #ff6600;\">n<\/span><span style=\"color: #993300;\">k<\/span><span style=\"color: #ba0711;\">s<\/span><span style=\"color: #ffcc00;\">g<\/span><span style=\"color: #ff6600;\">i<\/span><span style=\"color: #993300;\">v<\/span><span style=\"color: #ba0711;\">i<\/span><span style=\"color: #ffcc00;\">n<\/span><span style=\"color: #ff6600;\">g<\/span><span style=\"color: #993300;\">!<\/span><\/strong><\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 Turkey (12-18 lbs, thawed, giblets removed) Stuffing of choice (if desired) Salt and pepper 1 stick unsalted\/sweet butter 2 (12-ounce bottles) your ale of choice How to Prepare: Adjust the oven racks so the turkey will fit in the oven. Preheat the oven to 325 degrees F.\u00a0 Rinse the turkey inside and out under cold running water and pat dry with paper towels. Season inside and out with salt and pepper.\u00a0 Stuff the bird, if desired. If you are not making stuffing, insert in the body cavity somethin that will flavor the meat. use all of some of the following: a halved lemone or orange, a stalk of celery, a few garlic cloves, a halved onion, a bay leaf.\u00a0 Place the turkey in a roasting pan.\u00a0 Melt the butter. Stir in one bottle of ale. Pour the butter-beer mixture over the turkey.\u00a0 Cook an un-stuffed bird for about 15 minutes per pound, cook a stuffed bird for about 20 minutes per pound. A meat or instant-read thermometer inserted into the thickest part of the thigh should register at least 180 degrees F. If stuffed, the stuffing should register at least 160 degrees F.\u00a0 Baste every 20 minutes or [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":9670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[49,10],"tags":[952,942,799,949,20,947],"_links":{"self":[{"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/posts\/9669"}],"collection":[{"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/comments?post=9669"}],"version-history":[{"count":4,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/posts\/9669\/revisions"}],"predecessor-version":[{"id":9828,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/posts\/9669\/revisions\/9828"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/media\/9670"}],"wp:attachment":[{"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/media?parent=9669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/categories?post=9669"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dubvlive.com\/blog\/wp-json\/wp\/v2\/tags?post=9669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}