Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It’s perfect for two or a small family celebration.
It’s November and our temperatures are in the 80’s.
Yet the Christmas decorations are popping up while the Halloween pumpkins are still hanging out. When did we get to the point where we have to move on to the next holiday before we finish celebrating the one that’s happening today? Sigh….
Anyway, I know it’s early and Halloween was about 5.487 minutes ago, but now it’s officially November. Thanksgiving is three weeks from tomorrow, so is anyone in the mood to talk turkey?
I held out and waited until the trick or treating is over, the costumes put away for next year, and the pumpkins are a distant memory before moving on and bringing you a beer-brined stuffed turkey loin. It’s easy, delicious, and fairly fast for people who aren’t in the mood to deal with a whole bird – maybe you’re a party of two or just want to have a stress-free Thanksgiving experience. If so, I’ve got you covered.
I’ve also got you covered for everything else you could possibly need for the perfect Thanksgiving celebration. Scroll down below the recipe for a whole list of amazing Thanksgiving dishes from appetizers to desserts that my friends Meghan from Cake ‘n Knife and Susannah from Feast & West put together for you!
Beer-Brined Stuffed Turkey Loin
Ingredients
- 2 lb turkey loin s
- 1 12 ounce can of beer
- 1 - 1 1/2 cups prepared stuffing or recipe below
- salt and pepper
- 1/4 teaspoon poultry seasoning
For this Stuffing
- 2 sticks butter
- 1 cup celery diced
- 1 onion diced
- 3 - 4 cups chicken or turkey stock
- 1 bag of seasoned stuffing style bread crumbs
- 6 - 8 sage leaves cut into ribbons
Instructions
-
Combine turkey loin(s) and beer in a zip top bag and refrigerate 1 hour or overnight, rotating periodically
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Preheat oven to 400
-
Butterfly turkey loin and pound out flat to about 1/4 inch thick between two sheets of plastic wrap
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Generously salt and pepper turkey - what will be the inside
-
Spread stuffing evenly on the turkey leaving a 1/2 inch boarder on all sides
-
Tightly roll up the turkey using fingers to keep the stuffing inside while rolling
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Tie up with kitchen twine
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Generously salt and pepper all sides
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Sprinkle with poultry seasoning
-
Transfer to a baking dish coated with cooking spray
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Bake about 40 - 45 minutes or until 160 degrees through the center of the roll - into the middle including the stuffing
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Remove from oven and let rest 15 - 20 minutes
-
Slice and serve
For the Stuffing
-
Melt butter on medium high heat
-
Add onions and celery and cook until soft and fragrant - about 10 - 15 minutes
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Transfer the bread crumbs to a large bowl
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Pour butter mixture over the bread crumbs and toss to incorporate
-
Slowly add chicken stock about 1/2 cup at a time and toss until desired texture is reached
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Mix in sage
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Bake at 350 for 20 - 25 minutes
NOTES:
- I recommend using a gose style ale, like Otra Vez from Sierra Nevada to brine the turkey loin because they tend to be salty, but a pale ale or a belgian will do just fine. I wouldn’t use anything to hoppy like an IPA.
- My turkey loin came in a package of 2, so I just stuffed them both
- If using the included stuffing recipe, keep in mind that you are going to bake it in the oven then bake it in the turkey loin, so you’ll want it a bit more wet than if you were going to serve it without baking. Baking the stuffing first isn’t necessary, but I personally prefer it that way.
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