Icehouse Turkey with 5 Spice Rub
Icehouse is my personal favorite popular American beer. It has a light taste and is wonderful in a frozen mug. I paired the beer with lemongrass and Chinese 5 spice rub. Chinese 5 spice is a delicious blend of oriental flavors including cassia buds, Chinese cinnamon, star anise, ginger, and cloves. This will be a very flavorful turkey perfect for an Asian inspired Thanksgiving dinner.
- 1 8-10 lb turkey, thawed, gizzards and neck removed
- 1 can Icehouse beer
- 1 stalk lemongrass, sliced
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/2 gallon water
- 1 1/2 gallons heavily iced water
- 2 tablespoons 5 spice powder
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups turkey stock, and the what’s left of the liquid in the beer can
- turkey neck
- 1/2 onion
- 1/2 teaspoon 5 spice powder
- 5 cups water
- Add salt and sugar to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until everything is dissolved. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.
- Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with five spice powder all over and rub into skin. Open the beer, and pour about 1/4 cup out, and stuff the sliced lemongrass into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.
- While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, and spices to a saucepan. Add 5 cups of water. Bring to boil, and then reduce to a simmer. Simmer for about 2 hours, while turkey is roasting. Stock is done when meat is coming away from the neck bone. Strain stock before using. Melt butter in skillet. Sprinkle in flour. Cook the roux until it has browned, and is fragrant. Whisk in turkey stock. Bring back to a boil, and reduce to a simmer.