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Beer Can Turkey

Beer Can TurkeyBeer can turkey is a great way to cook a small whole turkey on the grill, the beer not only gives the turkey amazing flavor, but ensures that the meat cooks evenly and stays moist.

Recipe Ingredients:

1 (9 to 10 pound) whole turkey, thawed or fresh
2 teaspoons dry mustard
2 teaspoons granulated onion
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 cup light olive oil
12 to 24 ounces beer

Cooking Directions:

  1. Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.
  2. In a small bowl combine spices, herbs and seasonings.
  3. Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to Indirect Medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside.
  4. Blot turkey dry with paper towels. Rub interior of bird with 2 to 3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub.
  5. Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird.
  6. Grill over Indirect Medium heat for about 2 to 3 hours until the juices run clear and a meat thermometer registers 185°F (approximately 85°C) in thigh and 170°F (80°C) in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.
  7. Let turkey rest at least 20 minutes before carving. Serve warm.

Makes 12 servings.

Note: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid.

Recipe provided courtesy of the National Turkey Federation. Recipe adapted from Honeysuckle White and Elizabeth Karmel, creator of Grill Friends™ Ceramics and Tools. Photo credit: Honeysuckle White and Elizabeth Karmel.