Steel Reserve Turkey with Ancho Chili Rub

Steel Reserve Beer is one of the fullest body beers I have ever tasted. It is brewed in Fort Worth, Texas. So I thought it was fitting to develop a Texas inspired flavorful rub. Rubbing the bird with the flavorful ancho chili rub is a great way to celebrate a Tex-Mex style thanksgiving. When choosing a bird for beer can turkey, pick a very small one. Smaller turkeys are younger and more tender. You can do this recipe in the oven in a roasting pan, or on the grill.

Ingredients

• 1 8-10 lb turkey, thawed, gizzards and neck removed
• 1 can Steel Reserve beer
• A few sprigs of cilantro

Brine

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/2 gallon water
• 1 1/2 gallons heavily iced water
• 1 onion
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro

Rub

• 2 tablespoons finely ground ancho chilies
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Gravy

• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups turkey stock, and the what’s left of the liquid in the beer can

Turkey stock

• turkey neck
• giblets
• 1/2 onion
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• 2 cloves garlic
• 5 cups water

Method

1. Add salt, sugar, cilantro, onion, oregano, and garlic to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. 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.
2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with ancho chili rub all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the cilantro 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.
3. While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, onions, garlic, 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.