Beer and Butter Turkey

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This Beer and Butter Turkey will become a Thanksgiving classic. Crispy golden skin, juicy flavorful meat. It’s the best Thanksgiving butter turkey recipe!

Beer and Butter Turkey on a platter decorated with fresh herbs, sliced oranges, and pomegranate seeds.

This beer turkey is a super simple recipe that uses a homemade turkey injection made with flavorful butter and beer. The combo is to die for! This helps keep the butter turkey nice and juicy while also making it extra delicious!

While this is technically a Thanksgiving recipe, it can actually be served any time of year! It’s easy enough to prepare, and the flavor is great no matter what the season is.

If you love turkey, be sure to try out my Green Chile Turkey Quesadillas, Turkey Cobb Salad, Creamy Turkey and Dumplings Soup, and Turkey Tetrazzini.

Why You’ll Love Beer Turkey

  • This butter turkey recipe is the talk of any gathering!
  • It tastes delicious, and the aroma is insane.
  • Injecting a turkey breast is easy.
  • Can be made year-round.
  • Makes awesome leftovers.
Close up of sliced beer and butter turkey breast on a platter.

Ingredients Needed

  • Butter
  • Beer (or apple juice)
  • Salt
  • Worcestershire Sauce
  • Soy Sauce
  • Onion Powder
  • Garlic Powder
  • Cayenne Pepper
  • Turkey

How To Make Beer and Butter Turkey

Step 1: Prepare homemade turkey injection

Begin by melting the butter over medium low heat in a small saucepan. Pour in the beer and add the salt, Worcestershire, soy sauce, onion powder, garlic powder, and cayenne pepper. Bring homemade turkey injection to a boil.

Step 2: Begin injecting a turkey breast

Add butter injection to an injector and begin injecting a turkey breast with the hot liquid. Inject all over the bird and drizzle the rest on top of the skin.

Step 3: Roast the turkey

Put the turkey in a roasting pan. Allow to bake for 4 hours at 325 degrees F. It’s done once the internal temperature reaches 165 degrees F.

Step 4: Let rest

Take the butter turkey out of the oven and let rest for 20-30 minutes. Carve, serve, and devour!

Top down view of beer and butter turkey on a platter decorated with orange slices, fresh herbs, and pomegranate.

Frequently Asked Questions


The USDA recommended temperature for cooked turkey is 165°F. I like to cook mine at an oven temperature of 325°F. The butter turkey will continue to cook for several minutes after you take it out of the oven, so take it out before the meat reaches 165° F.
I like to take the turkey out when the breast reaches 160°F and the thighs 165°F. Breast meat can easily dry out if its temperature gets too high, while thigh meat can handle a higher internal temperature without drying out.


YES! Be sure you allow plenty of time to defrost your turkey. You can do this by leaving it in the refrigerator 4-5 days before you plan to roast your turkey. 
If you are short on time, you can thaw the turkey in your sink with cold water. Change the water every 30 minutes until the turkey is thawed. This will take about 30 minutes per pound.


It can vary from oven to oven and, of course, whether or not your turkey is stuffed or not. It is best to check with a meat thermometer. I can’t stress to you enough to use a meat thermometer.
And don’t rely on that pop-up timer that comes with the turkey. You can easily overcook your bird if you rely on it.
Here is a handy chart to help you with cooking times.

Close up of beer and butter turkey with gravy on top.
Info graphic showing how long to cook a turkey.
Sliced beer and butter turkey breast on a plate with legs and decorated with greens.

What to serve with this Beer Turkey Recipe

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Close up of sliced beer and butter turkey breast on a platter.

Beer and Butter Turkey

Course: Main Dish, Turkey
Cuisine: American
Keyword: roasted turkey, thanksgiving turkey
This Beer and Butter Turkey will become a Thanksgiving classic. Crispy golden skin, juicy flavorful meat. It's the best Thanksgiving turkey.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 860kcal
Author: Malinda Linnebur
Print Recipe Save Recipe


  • ½ cup(56g) butter
  • cup(160ml) beer or apple juice
  • 1 tablespoon salt
  • tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • 1 (15 pound) (6.8kg) turkey completely thawed


  • In a small saucepan melt butter over medium-low heat. Stir in the beer, salt, Worcestershire sauce, soy sauce, onion powder, garlic powder, and cayenne pepper. Bring to a boil and remove from heat.
  • Fill a culinary injector with the hot sauce and inject the turkey in several spots. I also like to make sure some of the sauce is drizzled over the skin. It really helps to make the skin golden brown.
  • Place turkey in a roasting pan and bake at 325 degrees F for 4 hours or until meat thermometer inserted in the breast reads 165 degrees F.
  • Remove from oven and let rest 20-30 minutes before carving. (this step is very important or the juices will just go everywhere)


  1. Recipe adapted from
  2. I used this recipe on a store bought turkey already injected with a solution. 
  3. Store leftovers in the refrigerator covered for up to 4 days.
  4. Freezer Friendly: Cool completely and place in a plastic bag or freezer safe container. Freeze for up to 4 months. 
  5. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition info is calculated using lite beer and assuming you will eat the skin.  


Calories: 860kcal | Carbohydrates: 2g | Protein: 131g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 435mg | Sodium: 1648mg | Potassium: 1398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg

31 thoughts on “Beer and Butter Turkey”

  1. 5 stars
    Very good.
    Used stout beer. Mixture was a little dark due to both dark beer and Worcestershire/soy sauce combo. Injected in multiple spots in turkey breast .The only issue was the places injected were quite dark. The spotty appearance was somewhat unappetizing. I do not think the injection diffused much beyond the injection site. Nest time I may try with apple juice.

  2. I’ve never tried injecting a turkey but think I will this year. This loks divine! One thing though, I thought it takes longer to cook a stuffed bird than it does unstuffed?

  3. Well, you just made me hungry for turkey! I was wondering did you get a turkey that was already injected? Most all turkeys that are sold are already injected with a solution. It’s hard to find one that’s not and if you do you pay a pretty penny for it. I wanted to also tell you your cake was a hit everyone loved it. The Apple crumb cake with caramel sauce.

    • Hi Renee! I did use a turkey that was already injected with a solution. Yes, it is hard to find fresh ones here where I live as well and they are very expensive when I find them! I will add that to the recipe notes so others know too. And thank you, so glad you loved the apple cake!

  4. How would you adjust this recipe for a larger turkey… around a 20 lb Turkey? Did you stuff any aromatics in the cavity while cooking it?

    • I would use
      3/4 cup butter
      almost 1 cup beer or apple juice
      1 1/2 tablespoon salt
      2 1/4 tablespoon Worcestershire sauce
      1 1/2 tablespoon soy sauce
      3 teaspoons onion powder
      3 teaspoons garlic powder

      I didn’t stuff the cavity with aromatics but you certainly could!! Let me know how you like it!! 🙂


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