Brown Ale-Brined Roast Turkey

Serves 6 to 8

Note: Turkey brining bags are available at specialty grocers and cooking stores. Use a rich, nutty brown ale with a low-hop profile.

10 cups water

2 1/2 cups kosher salt (not iodized table salt)

5 cloves garlic, quartered

1/4 cup whole allspice

1 tablespoon whole cloves

2 large white onions, quartered, divided

22 ounces brown ale

2 cups ice

A 12- to 16-pound fresh turkey (thawed, if it has been frozen)

3 celery stalks, cut in half

1/4 cup olive oil

2 cups chicken broth

1. In a large pot, bring water, salt, garlic, spices and half the onions to a boil. Off heat, stir to dissolve salt. Add beer and ice. Cool to room temperature, refrigerating if necessary. (If the brine is too hot, the turkey will start to cook and bacteria can grow.)

2. Rinse the turkey; remove any items from the cavity. Place turkey in a brining bag. Pour in the cooled brine; seal tightly. Brine 16 to 18 hours in the refrigerator; rotate bag every 6 to 8 hours.

3. Remove turkey from brine; rinse inside and out. Place turkey on a rack in a roasting pan. Refrigerate uncovered for 12 to 18 hours to dry the skin. (This will give you a nice crispy skin, along with your juicy bird.)

4. Preheat oven to 400 degrees. Stuff remaining onion and celery inside the turkey cavity. Brush turkey with oil; sprinkle with salt. Add broth to bottom of pan, so it doesn't touch the turkey. Cook, adding more broth or water to pan, as needed, until turkey reaches 165 degrees, 3 to 4 hours. Let rest 10 minutes before carving.

-- Jacquelyn Dodd, "The Craft Beer Cookbook" (Adams Media, $19.99, 224 pages)