Directions

• In a large kettle, combine the first eight ingredients. Bring to a
• boil; cook and stir until salt and brown sugar are dissolved. Remove
• from the heat. Add cold beer and water to cool the marinade to room
• temperature.
• Remove giblets from turkey; cover and refrigerate for gravy. Place a
• turkey-size oven roasting bag inside a second roasting bag; add
• turkey. Carefully pour cooled marinade into bag. Squeeze out as much
• air as possible; seal bags and turn to coat. Place in a roasting
• pan. Refrigerate for 18-24 hours, turning several times.
• Drain and discard brine. Rinse turkey under cold water; pat dry.
• Place the onion, carrots, celery and garlic in both cavities. Skewer
• turkey openings; tie drumsticks together. In a small bowl, combine
• the broth, butter and chicken seasoning.
• Place turkey breast side up on a rack in a roasting pan. Bake,
• uncovered, at 325° for 3-1/2 to 4 hours or until a meat
• thermometer reads 180°, basting occasionally with broth mixture.
• (Cover loosely with foil if turkey browns too quickly.) Cover and
• let stand for 15 minutes before carving; discard vegetables or save
• for another use.
• For gravy, add 1 cup broth to the pan, scraping to loosen browned
• bits. Skim and discard fat, reserving 1-1/2 cups pan drippings; pour
• into a small saucepan.
• Chop giblets. In a large saucepan, cook giblets in oil and butter
• until browned. Add 1-1/4 cup pan drippings; cook and stir for 5
• minutes. Combine flour and remaining drippings until smooth.
• Gradually stir into pan. Bring to a boil; cook and stir for 2
• minutes or until thickened.
• Add the wine, sage and remaining chicken broth. Bring to a boil.
• Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is
• reduced by half. Serve with turkey. Yield: 14-16 servings.