Beer and Rosemary Roasted Turkey with Pan Gravy
A perfectly seasoned whole turkey roasted with aromatic fresh rosemary and dark beer that creates a beautiful golden-brown skin and incredibly moist meat. The beer and herb basting mixture infuses the turkey with complex flavors while keeping it tender throughout the long roasting process. This impressive centerpiece is ideal for Thanksgiving, Christmas, or any special gathering where you want to serve something memorable. The recipe includes detailed instructions for making a rich pan gravy from the flavorful drippings, ensuring every element of your meal is exceptional.
Ingredients
- 1 whole turkey, 12 to 14 lb, thawed if frozen
- ¼ cup butter or margarine, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can or bottle (12 oz) dark beerchicken broth1:1alcohol-free
Chicken broth provides similar moisture without alcohol
- ½ cup cold water
- ¼ cup all-purpose flourcornstarch1:2gluten-freegluten-free
Use half the amount of cornstarch for thickening gravy
Instructions
- 1
Move oven rack to lowest position and heat oven to 325°F
- 2
Remove and discard neck and giblets from turkey, rinse inside and out with cold water, then pat dry with paper towels
- 3
Fasten neck skin to back of turkey with skewer and fold wings across back so tips are touching
- 4
Place turkey breast side up in shallow roasting pan
- 5
Stir together butter, mustard, rosemary, salt, pepper and beer in medium microwavable bowl
- 6
Microwave uncovered on High 1 to 1 1/2 minutes, stirring after 30 seconds, until well mixed
- 7
Brush about 1/3 of mixture evenly over surface of turkey
- 8
Fasten drumsticks together with cotton string
- 9
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone
- 10
Roast uncovered 2 1/2 to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes
- 11
Cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours if needed to prevent excess browning
- 12
Remove from oven when thermometer reads 165°F and drumsticks move easily when lifted or twisted
- 13
Let turkey stand 15 to 20 minutes for easier carving, then remove skewers before slicing
- 14
Measure drippings and enough water to make 2 cups total
- 15
Heat drippings to boiling in 2-quart saucepan
- 16
Stir together cold water and flour until smooth in small cup
- 17
Stir flour mixture into boiling drippings and continue stirring 2 to 3 minutes until gravy is thickened and bubbly
Tips
Use an instant-read thermometer to double-check doneness - the thigh should reach 165°F for food safety.
Save time by making the beer and herb basting mixture up to 2 days ahead and refrigerating until ready to use.
Let the turkey rest the full 15-20 minutes before carving to allow juices to redistribute for moister slices.
Good to Know
Refrigerate leftover turkey up to 4 days or freeze up to 6 months.
Turkey can be prepped and seasoned up to 24 hours ahead, then refrigerated until ready to roast.
Serve immediately after resting, with gravy on the side and traditional holiday accompaniments.
Common Mistakes
Don't skip the resting period to avoid dry, tough meat
Use a meat thermometer to avoid undercooking or overcooking the turkey
Tent with foil if browning too quickly to prevent burnt skin
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use half the amount of cornstarch for thickening gravy
Full guide →General Alternatives
FAQ
Can I use a different type of beer?
Yes, any dark beer like porter or stout works well. Lighter beers will provide less flavor depth but still create moist, tender meat.
What if I don't have fresh rosemary?
Dried rosemary works perfectly - just use 1 teaspoon instead of 1 tablespoon. You can also substitute with fresh thyme or sage.
How long will the leftover turkey keep?
Properly stored leftover turkey will keep in the refrigerator for 3-4 days or in the freezer for up to 6 months when wrapped tightly.