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Beer Can Turkey

Turkey

Products used in this recipe

Instructions

By Chef Cat Cora

Ingredients:

  • 12-24 Ounces of Beer (in a can if using beer-can stand)
  • 2 Tsp Spicy Mustard Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Dried Chopped Onion
  • 1 Tsp Smoked Spanish Paprika
  • 1 Tsp Granulated Garlic
  • 1/2 Tsp Ground Smoked Cumin
  • Koshar Salt & Freshly Ground Pepper
  • 1 9-10 Pound Turkey (thawed if frozen)
  • 1/4 C Canola Oil

Directions:

Preheat grill to medium(about 350 °F) on one side.  Pour the beer into a turkey sitter(a ceramic stand that holds liquid).  Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.

Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt & pepper to taste in a small bowl.

Remove the neck, giblets, and any excess fat from the turkey:discard.  Rinse the turkey under cold water and pat dry with paper towels.  Rub the cavity with 2-3 teaspoons of the spice mixture.  Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or the stand.  Rub the remaining spice mixture all over turkey.

Place the turkey (on the sitter of stand) on the cooler side of the grill.  Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185°F and 170°F in the breast, 2-3 hours.  Carefully remove the turkey from the grill, remove from sitter or stand, and discard the beer.  Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.



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