A Texas twist on a Thanksgiving classic!
You’ve heard of Beer Can Chicken, but have you heard of Beer Can Turkey? This spin-off will give your Thanksgiving turkey a juicy flavor without the dryness of smoking it.
- 1 10 lb. turkey
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 24 oz. can of beer (preferably a lager)
- Preheat one side of the grill to 400°F
- Remove the giblets, neck and excess fat from the inside of the turkey
- Rinse the turkey with water both inside and out then pat dry.
- Combine spices (paprika, garlic powder, cumin, salt & pepper) together in a small bowl
- Coat the outside of the turkey with vegetable oil
- Rub half of the spice mixture inside the turkey
- Open the beer and pour out (or drink) a few tablespoons.
- Place the beer in a roasting ban, and place the turkey on top.
- Rub the remaining spice mixture on the outside of the turkey
- Place turkey (and beer) on cooler side of the grill
- Cover and cook for about an hour
- Open lid, and then turn turkey around and cook anothe rhour
- When turkey reaches an internal temperature of 165°F it’s done
*A 10 pound turkey typically feeds around 20 people.
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This pairs great with: