This turkey got the full Saucy Rossy treatment — a rich beer brine loaded with apples, blood oranges, garlic, herbs, and Coldstream Clear Nova Scotia Lager. After a 12–24 hour soak, the turkey hits the offset smoker running sugar maple for that sweet, clean smoke. The result: juicy, aromatic turkey with incredible depth of flavour.

🍺 Beer Brine Recipe (12–16 lb turkey):
• 2 cans Coldstream Clear Lager
• 8 cups cold water
• 1 cup kosher salt
• ½ cup brown sugar
• 2 apples, sliced
• 1-2 blood orange, sliced
• 1 red onion, quartered
• 6–8 garlic cloves, smashed
• 1 tbsp dried thyme (or fresh)
• 1 tbsp dried rosemary (or fresh)

How to make the brine:
Heat 4 cups water with the salt and brown sugar until dissolved. Remove from heat and add apples, blood orange, onion, garlic, thyme, and rosemary. Let the aromatics steep for 10–15 minutes. Add remaining 4 cups cold water and both cans of lager. Chill fully. Submerge turkey and brine 12–24 hours.

Smoking:
Pat the turkey dry, season lightly, and smoke on an offset smoker at 250–275°F using sugar maple. Pull at 160–162°F in the breast and rest until it hits 165°F.

Nova Scotia ingredients. Maple smoke. Pure flavour.

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