La Rubia

La Rubia Beer Basted Turkey Recipe

by Enrique Vittorino / Recipe / November 18, 2020

A Culinary Collaboration with Chef Adrianne

Turkey Ingredients:

  • 4 cups yellow mustard seeds
  • ¼ cup peppercorns
  • 10 bay leaves
  • 10 thyme sprigs
  • 1 1/2 cups dark brown sugar
  • 1 cup kosher salt
  • 1 cup garlic cloves, smashed
  • 2 yellow onions, cut into thick wedges
  • 1 pound thick-cut bacon
  • 12, 12-ounce bottles (or cans) Wynwood Brewing La Rubia Blonde Ale
  • One 14 pound turkey

Cajun Beer Butter:

  • 1lb unsalted Butter, softened
  • ½ bottle Wynwood Brewing La Rubia Blonde Ale
  • ¼ cup Cajun Seasoning
  • 1 cup celery, rough chop
  • 1 cup carrots, rough chop
  • 1 yellow onion, cut into quarters 5 sprigs thyme
  • 2 sprigs rosemary


Bring a large pot of water to a boil. Add mustard seeds, pepper- corns, bay leaves, thyme, brown sugar, and salt. Whisk to dissolve. Turn off heat. Add garlic, onions, bacon, and beer. Whisk until well combined. Add turkey and fully submerge. Refrigerate for 24 hours. For the Beer Butter, place butter in a standing mixer and whip using the paddle attachment. Slowly add the beer. Then add the Cajun seasoning. Whip until well combined. Place in a resealable container and refrigerate to firm. After 24 hours brining, remove the turkey from liquid (reserving the bacon), and pat dry. Being careful not to tear the skin, place chunks of Cajun butter between the skin and the flesh. Do this all around the turkey, especially the breast. Cover with bacon. Inside the cavity, add ½ of the onions, celery, and carrots.
Add some sprigs of thyme and rosemar

Place the rest of the celery, carrots, onions, thyme, and rosemary at the bottom of a roasting pan or turkey pan.

Preheat the oven to 300 degrees F.

Place in the center of the oven and bake for 3 hours. Basting every 20 minutes. Raise the heat to 450 for the last 20 minutes to brown if needed. Reserve the pan juices.

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Puerto Rico, We Made It Home

by Enrique Vittorino / Puerto Rico / June 4, 2019

         Our founders, Pops and Luis Brignoni are Puerto Ricans. So, distributing in Puerto Rico is a bit of a massive deal. This is something that was always on the horizon, but it was difficult to accomplish until the stars were aligned. This year, thanks to our production’s capability and a really good partnership with our distributor on the island, Mendez & Co., we managed to act upon our dreams and made it happen.

Puerto Ricans tend to be very much aware of what other fellow boricuas are doing inside and outside the Island, and the happenings of Wynwood Brewing were no exception. The amount of support and love for the distribution of our beers to the island was beyond what we’ve anticipated. The takeovers we’ve had so far have been filled with beautiful people, delicious Wynwood beer, and happy memories. We’re very thrilled to see our family grow in La Isla del Encanto. 

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