How to Cook Beer Can Turkey

by Math Heldenbrand

From the classic beer can chicken this recipe will give your turkey a moist and juicy flavor not the dryness of turkey you see at most thanksgiving dinner tables.

Supplies

  • 1 Tablespoon Krazy Jane's mixed up salt
  • 1 Tablespoon McCormick Grill mates Montreal steak seasoning
  • 1 Tablespoon Morton Nature's Seasoning
  • 4 Toothpicks
  • 1 Turkey 6-20 lbs
  • 1 Fosters 24 oz can of beer
  • Aluminium foil
  • 1 Roast pan
  • 1 Household nail
  • 1 Glass
  • Paper towels
  • Meat thermometer
  • Instructions

    Step 1

    Preheat oven to 350° F Cook time is 15-20 minutes per pound.

    Step 2

    Rinse turkey

    Step 3

    Remove giblets.

    Step 4

    Remove excess fat from cavity.

    Step 5

    Pat inside dry with paper towel.

    Step 6

    Pat outside of turkey dry.

    Step 7

    Grab seasonings.

    Step 8

    Mix seasonings together.

    Step 9

    Rub on seasonings to turkey inner and outer.

    Step 10

    Put in roaster pan to get the turkey completely covered.

    Step 11

    Fold the neck skin over to close up the hole in the neck so the steam doesn't escape and pin it with toothpicks.

    Step 12

    Pour out half the beer.

    Step 13

    Insert beer can tab toward the back of the opening the neck side. MAKE SURE THE TAB OPENING IS POINTING UPWARDS SO THE BEER DOESN'T POUR OUT.

    Step 14

    Use a household nail or skewer or something sharp and poke the can in two spots on opposite ends.

    Step 15

    Stretch the bottom skin and insert tooth pick piercing the skin and the hole in the can.

    Step 16

    This is to prevent the can from turning and tipping over spilling your beer. Party foul.

    Step 17

    Get aluminum foil large enough to go across the turkey horizontally to tent the bird.

    Step 18

    Leaving the ends open is okay.

    Step 19

    Put in oven for a little over half the time. Mine is a 17 lb. bird.

    Step 20

    Drink the beer you poured out in step 12.

    Step 21

    Remove the foil for the second half of the cooking time, this produces a fantastic dark brown crispy skin.

    Step 22

    When the temperature reaches 160-170° F remove turkey, let rest for 15 minutes minimum with the beer can in place before carving.

    Step 23

    And finished product!

    Step 24

    Note: The temperature of the bird will rise a few degrees as it rests so don't worry. If you over-cook to the 170+°F range the moisture drops. No one likes a dry turkey!