Smoked Beer Can Turkey
Double the size of the can for this big bird and you can smoke a turkey on a beer can, which is a great way to keep the bird juicy.
- Serves: 10 persons
- 1(24-ounce) can beer
- 6bay leaves
- 2teaspoons/10 ml thyme
- ¼cup/60 ml brown sugar (divided)
- 2tablespoons/30 ml paprika
- 1tablespoon/15 ml salt
- 1tablespoon/15 ml black pepper
- 2tablespoons/30 ml ketchup
- 2tablespoons/30 ml white vinegar
- 2teaspoons/10 ml hot sauce
- 1teaspoon/5 ml cayenne pepper
- 1(15-pound/7 kg) whole turkey
Step 1Gather the ingredients.
Step 2Empty the can of beer into a container.
Step 3Cut off the top of the can and pour in 12 ounces of beer.
Step 4Add the bay leaves and thyme. Set aside.
Step 5Make the rub by combining 2 tablespoons brown sugar with the paprika, salt, and pepper.
Step 6Make the turkey baste. In a separate bowl, combine the remaining 2 tablespoons brown sugar , the ketchup, vinegar, 2 tablespoons of beer, hot sauce, and cayenne.
Step 7Prepare smoker for a 6-hour smoke at 250 F.
Step 8Rub surface of the turkey with the spice rub . Try to get as much as you can under the skin, particularly over the breast meat.
Step 9Stand beer can up on the smoker grate and gently set the turkey over the can so that the can is completely inside the cavity of the turkey. Make sure that the turkey stands easily and doesn't sway. The turkey needs to be stable.
Step 10Once you have the turkey in the smoker, let it cook for about 6 hours at a temperature around 250 F. Baste the turkey with the basting mixture every 2 hours during the cooking process. Check for an internal temperature in the thigh of about 165 F/74 C. This is when the bird is done.
Step 11When cooked, remove from heat and let sit for a few minutes before carving.
Step 12Serve and enjoy.