the Bobby Steele

This thanksgiving was my first time making a turkey. So I decided to make a turkey using Jamaican Beer. I am not a fan of dry meats, so when I cook I like to always make sure that the meat stays moist. Which is why I decided to add beer to the turkey.

Beer? You ask. Yes Beer.

Not only can you drink beer, but you can use it as a meat tenderizer. The best practice would be to let the beer marinade with the meat overnight. However since I am a procrastinator, I purchased the turkey on thanksgiving. So the beer didnt have enough time to “get the turkey drunk” as I like to put it. So since the turkey barely had a buzz I decided to also use an oven bag. Oven bags are fairly easy to use and are great for keeping moisture in.

My prep time was minimal, I added some flour and some diced celery to the oven bag. I also pulled out all of the deals inside the turkey and rinsed it out and off, followed by some drying action with paper towels. I then sprayed some no stick butter spray on the outside of the turkey. I also sprinkled some sage and thyme herb deals onto the turkey.

Cooking time was about 5 hours. I cooked the turkey at 325 degrees, and made sure that the internal temperature was at least 165°F before serving, as recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

So long story short: I wanted to make a turkey, I was drinking beer and watching football, I spilled some Red Stripe into the turkey bag and thats how I got Jamaican Turkey.