Black Pepper and Beer Brined Turkey
main dishes

Black Pepper and Beer Brined Turkey

Brine turkey in a mix of Kitchen Basics® Original Turkey Stock, beer, cracked blacked pepper and bay leaves for major flavor and crispy, golden skin. Go the traditional route and roast this black pepper turkey in the oven. Or try frying – you’ll save room in the oven, cut down on cooking time and end up with an extra-special beer brined turkey for the holiday table. 

  • 20m

    prep time

  • 3h 30m

    Cook Time

  • 326


  • 12



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  • Mix ale, stock, kosher salt, sugar, 4 of the bay leaves and 2 tablespoons of the pepper in stockpot. Cook on medium heat 10 minutes or until salt and sugar are dissolved. Remove from heat. Add ice and water; stir until ice is melted. (If stockpot is not large enough to hold brine and turkey, pour brine into large container.) Place turkey in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.

  • Preheat oven to 350°F. Remove turkey from brine. Discard remaining brine. Pat turkey dry. Place turkey on rack in roasting pan. Stuff cavity with vegetables and remaining 4 bay leaves. Brush turkey with oil then sprinkle with remaining 1 tablespoon pepper.

  • Roast 3 to 3 1/2 hours or until internal temperature reaches 165°F (175°F in thigh). Remove turkey from oven. Cover loosely with foil. Let stand 20 minutes before carving.

  • To Prepare in Deep Fryer:

    1. Brine turkey as directed. Remove turkey from brine. Pat dry with paper towels. Discard remaining brine. (Omit vegetables and remaining 4 bay leaves from recipe.)

    2. Fill fryer pot with oil and heat to 400°F. (Check turkey fryer manufacturer’s manual for safe operating instructions.) Thread turkey onto frying rack with legs pointing up.

    3. When oil temperature reaches 400°F, turn off gas. Carefully and slowly lower turkey into oil until fully submerged. Re-light burner and return oil temperature to 400°F.

    4. Cook turkey about 3 1/2 minutes per pound (about 35 to 42 minutes for a 10- to 12-pound turkey). Turkey is done when internal temperature reaches 165°F in the breast and 175°F in thickest part of thigh.

    5.Turn off gas and lift turkey from fryer pot. Place turkey on sheet pan or in roasting pan to drain. Let stand 10 minutes before carving.

Nutrition information (per Serving)



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