I got an email from Mike today asking me about brining turkeys. He found a recipe from Sean Paxton that uses beer in the brine. He was debating using beer because he was taking into consideration the taste buds of his guests – maybe they wouldn’t be into their Thankgiving turkeys to taste like beer.
I wasn’t sure how much beer they would taste in the turkey after it was done roasting.
So I throw it out to you: Have you ever brined meat with homebrewed beer? If yes, how were the results?
Also, when cooking with homebrew, what are your favorite applications?
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