Turkey Beer Brine 

Turkey Beer Brine Recipe just in time for Thanksgiving.
Ingredients
10-14 lb. Turkey, thawed (dear God, please don't try to fry a frozen turkey)
Brine
2 Sweet onions
3 Celery stalks
3 Carrots
5 Garlic cloves
1 T Vegetable oil
4 Bay leaves
Sprigs of thyme, several
1T Whole cloves
1T Whole allspice
1T Ground cumin
8 C Water
1.5 C Salt
6 C Ice
4 12 oz. Truck Stop Honey Brown Ales
Instructions
Make sure turkey is entirely thawed and not frozen.
Clean onions, celery, carrots and garlic then puree in a food processor until minced.
To make the brine: In a large stock pot, heat your 1T of vegetable oil and begin to saute your vegetable mixture on medium high. Cook for roughly 10 min., until the onions become translucent and the smell of the vegetables becomes prevalent.
Add the water, salt, bay leaves, thyme, cloves, allspice and cumin and bring to a simmer for 10 min.
Remove from heat and cool the brine to room temperature.
Brining: Remove the neck and anything else included in the cavity of the turkey before submerge it in your chilled brine. Make sure to submerge the top, exposing as much surface of the turkey to the brine as possible. Brine for 12-18 hours.
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