How to put it all together. What you`ll need.

What you’ll need.
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1 turkey, 12-14 lbs.
1 large onion, chopped into large chunks
3 carrots, chopped into large chunks
3 celery stalks, chopped into large chunks
Salt and pepper to taste preferences
2 large cans Frank’s Sauerkraut
24 ounces (2 bottles) Leinenkugel’s® Big Butt Doppelbock
How to put it all together.
If grilling turkey, use a tin foil roasting pan with a cookie sheet to support roasting pan when
transferring turkey to and from grill. (The roasting pan, by itself, will not support the turkey and
juices.) Prepare grill for indirect heat according to owner’s manual. After preheating grill, set grill
heat to 350 degrees Fahrenheit. Length of grilling time is dictated by turkey weight—approximately
2 – 3 hours.
If roasting turkey, preheat oven to 425 degrees Fahrenheit. Length of roasting time is dictated by
turkey weight—approximately 2 ½ - 2 ¾ hours.
1. Make sure turkey is completely thawed. Clean out both cavities of turkey. (Do not use giblets.)
2. Salt and pepper turkey liberally in both cavities and outer skin. Place vegetables in bottom of
roasting pan. Place turkey in a roasting pan over the bed of vegetables. Stuff turkey cavities with
sauerkraut. Close turkey legs and then fold over the neck skin flap. Tip turkey up with the large
cavity up and pour Leinenkugel’s® Big Butt Doppelbock into the cavity. (Some beer will drain out
and into the roasting pan.) Place turkey breast-side down into the roasting pan.
3. Place turkey in grill or oven. Every 25 – 35 minutes baste the turkey with the juices in the pan
and then turn the turkey to another side, finishing with the breast-side up. (If juices become low,
add water or more Big Butt.)
4. Turkey is done when it reaches an internal temperature of 175-180 degrees F in the meatiest part
of thigh or 165 degrees F in the breast. Enjoy the sauerkraut as a side dish.
Makes 10-12 servings
©2014 Jacob Leinenkugel Brewing Co., Chippewa Falls, WI * Beer