From Foodbuzz.com submitted by RedHeadEv

Guinness Beer Can Turkey with Coffee Rub recipe

Be sure to use a small turkey that you can roast in the oven or on the grill.

Ingredients

1 8-10 lb turkey, thawed, gizzards and neck removed
1 can Guinness beer
a few sprigs each of sage, rosemary, and thyme

Brine

1 cup kosher salt
1/2 cup brown sugar
1/2 gallon water
1 1/2 gallons heavily iced water

Rub

2 tablespoons brown sugar
1 tablespoon freshly finely ground expresso coffee
1 tablespoon poultry seasoning

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 sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 cups water

Method

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. Mix all rub ingredients well, then rub the turkey with the spices all over. Open the beer, and pour about 1/4 cup out, and stuff the herb sprigs 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.

From fosterfarms.com

Guinness Turkey Stew

INGREDIENTS

1 1/2 cups Diced Foster Farms Turkey Thighs or Chicken Thighs
2 tablespoons vegetable oil
2 cups mushrooms (sliced)
1 cup diced onion
3/4 cup diced celery
3/4 cup diced carrots
1 tablespoon minced garlic
2 cups Guinness Beer
2 cups peeled and diced russet potatoes
3 cups low sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon flour
salt and pepper to taste

DIRECTIONS

1. In a large pot heat oil and saute diced thigh until golden brown. Add mushrooms, onion, celery, carrots and garlic, saute until mushrooms become golden brown.
2. Add Guinness and reduce by half. Add diced potatoes and chicken broth, bring to a boil and reduce to a simmer.
3. In a separate pan melt butter and mix in flour. Heat flour and butter until mixture becomes dark brown.
4. Add flour and butter mixture to stew while mixing vigorously until thickened.
5. Continue to simmer for 1 to 1 1/2 hours and serve.

from Emily Szopa at Examiner.com

Guinness-garbanzo turkey chili

20 oz. ground turkey, extra lean
1 large yellow onion, diced
1 med. zucchini, diced
1 cup Guinness
2 tbsp. olive oil
1 tbsp. cumin
1 tsp. chili powder
3 dashes Cholula (or your favorite hot sauce)
2 dashes cinnamon
28 oz. can diced tomatoes
14.5 oz. can fire-roasted diced tomatoes
15 oz. can black beans
15 oz. can chickpeas/garbanzo beans
1 roasted poblano chile*, diced
2 tbsp. diced jalepeno (I use the kind that comes in jars, but a fresh, roasted jalepeno is even better)
2 c. beef stock

In a 6 quart pot, heat the oil over medium-high heat. Saute the onions until translucent, then crumble the ground turkey into the pot and cook until slightly browned, using a spoon to break the turkey into smaller bits. Add cumin, cinnamon, chili, hot sauce and a dash of kosher salt and stir to incorporate. Add Guinness and simmer for 15 minutes.

At this point, you can add everything else and stir to combine. Bring the chili to a boil, then reduce heat and cover with a lid, but leave the lid slightly ajar. Simmer for an hour and a half, then remove lid and simmer for another hour. I like my chili thick, so I consider it done once the spoon will stand up in the pot on its own. Even if you like your chili a little less thick, you still want to simmer this mixture for at least 2 hours. Like almost any soup or chili, it’s even better the next day.

Serve topped with crispy tortilla strips and shredded sharp cheddar. Serves 8.

Happy Turkey day! Enjoy it!

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