Thanks to Bonk Breaker athlete Carly Johann for her guest blog Always Time for Turkey. You can read more of Carly’s great posts at TriCraftBeer where she shares her stories of “One sport, three disciplines, many beers”.
We’ve all had those days where we feel like we just never stop moving, trying to accomplish everything on the daily list. It’s days like those when I sometimes find myself consuming five Bonk Breakers before noon, trying to fit in training, recovery, work and feeding myself. My most recent 5- Bonk-Breaker-day came last Friday.
My husband and I hosted a Thanksgiving 2.0 dinner for some friends who we weren’t able to see on the actual holiday. Luckily, I wasn’t working (I am the buyer at Cynergy Cycles) that day, beyond keeping up with my planned training. The day before, I found some easy recipes, figured out how to incorporate beer into all of them, and scheduled my training around the time I needed to be in the kitchen. I discovered long ago that the key to fitting it all in is planning ahead. Not only the timing of the workouts and the food, but also the equipment, clothing and fuel needed to get through the day.
Friday morning, I did a group swim workout at TriFit in Santa Monica. Breakfast before was some coffee and an Espresso Chip bar. After the hour session, I changed into bike gear, left my car in the lot, and set out on the PCH for an easy solo three hour ride. During the ride I drank Invigorade coconut for hydration and ate three more Bonk Breakers, this time 2 Chocolate Chips and a high protein PB&J. Apparently I was hungry. (http://www.strava.com/activities/226514701)
After the ride I set home to cook. The turkey should rest at room temperature a couple hours before hitting the oven, so I removed it from the fridge and rubbed it with my spice mixture (recipe below). While it sat, I whipped up some Macaroni and Cheese with brown ale, collard greens with sour red ale and Drunken Stuffing with brown ale. I had lots of brown ale in the fridge.
Three hours before our guests were arriving, I added the chopped veggies and the bottle of Anchor Christmas ale to the roasting pan, tented foil on the turkey, and set him in to roast. Since he would go two hours before needing basting, I left the house for my 45 minute recovery run. Always loving to kill two birds, I brought my wallet and bought extra beer at the store near my house at the end of the run and walked it home to complete the recovery. (http://www.strava.com/activities/226552931)
After a shower, I finished up the turkey, gave it to my husband to carve, baked the macaroni and stuffing I had already prepared, and cracked my own bottle of Anchor Christmas, and was ready to enjoy the night. The lesson I always remember from days like that is the importance of preparation, and beer. Preparation ensures you can complete every task on the list, including workouts, and beer ensures you recover and enjoy the afterglow of a day well spent. Cheers!
Drunk turkey to rub up on
(Recipe borrowed from livewellnetwork.com)
- 1 12-14lb turkey (I’m lazy and got one pre-brined, but you can also brine yours in beer. It’s a great meat tenderizer!)
- 1 excellent beer (I used Anchor Christmas)
- 2-1/2 tablespoons paprika
- 2/3 cup light brown sugar
- 1-1/2 tablespoon ground black pepper
- 1-1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1-1/4 teaspoon ground thyme
- 2-1/2 teaspoons salt
- 1 large onion, cut into large dice
- 1 stalk celery, cut into large dice
- 1 large carrot, cut into large dice
- 1 bay leaf
- 1/2 stick melted butter
- 1/4 cup Dijon mustard
- 1/4 cup flour mixed with ½
- 1 cup cold water (more may be needed)
Preheat your oven to 350. While it’s working, mix together the spices and brown sugar to form a rub. Dry the turkey inside and out, and don’t forget to remove the special treats from the cavity. Rub up all over the turkey, inside and out, with the spices.
Pour your bottle of delicious beer into the bottom of a roasting pan. Add the vegetables after you’ve cut them into large pieces. Add enough water to make about 1 – 1.5 inches of liquid in the bottom of the pan.
Cover your bird loosely with aluminum foil and place him in the rack in the roasting pan. Put the whole shebang into the oven on a middle rack.
Roast for about 2 hours, then take the temperature. Once the breast measures 130 degrees, remove the foil and turn the oven up to 425 degrees. Brush the turkey with some of the melted butter. Continue brushing with butter every 10 minutes to get a nice crispy golden skin until the breast measures 165 degrees.
At that point, take him out of the oven and let him rest while you make gravy. Strain the juices from the pan into a large saucepan. Add the mustard and whisk while you bring to a boil. Then add flour and water and continue whisking. Bring back to a boil and adjust mount of flour and water to your liking. I also added some more beer, because I was drinking it and it was open anyway…Enjoy!