The Beer Guy

Here is an offbeat recepie that you may want to try out for the upcoming thanksgiving. 

  I’ve used this technique with chicken too, but cooking turkey this way gives Thanksgiving dinner a whole new flavor.  In case you’re not familiar with the technique, I’ll give you the rundown:

Take a can of beer, either cut the top off or use a skewer to add a few additional steam holes near the top, add seasonings, carefully place the upright can inside the turkey (so the bird is balanced as if its standing on its legs), cook and ENJOY!  That may be slightly simplified, but that’s the concept.  The beer steams and seasons the turkey from the inside and adds excellent flavor.

Here’s a recipe from www.cooksrecipes.com to try out.  If you’re not sure about trying it at Thanksgiving with the whole family, try it with a whole chicken at another time.

Beer Can Turkey
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 canola oil
12 to 24 ounces beer (Miller Genuine Draft,

• Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.

• In a small bowl combine spices, herbs and seasonings.

• 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.

• Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird.

• Grill over Indirect Medium heat for about 2-3 hours until the juices run clear and a meat thermometer registers 185 degrees F in thigh and 170 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.

• 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.