Monday, December 29, 2008

Harpoon 'Roasted Turkey' IPA

For tonight's dinner I roasted a turkey breast that was brined overnight with a mixture of salt, IPA and chipotle. The result was a very moist turkey with a crisp skin and smokey hops flavor.
I paired the turkey with a side of parpadelle pasta made with roasted butternut squash, toasted pine nuts, caramelized onions, garlic, olive oil and sage.

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