Beer-Can Turkey

This beer-can turkey is a show-stopping hybrid of roast and grill techniques: the bird stands upright over a half-full can so the aromatics and liquid steam the inside while the outside roasts, which helps keep the dark meat juicy and encourages a deeply browned, crackling skin. The key to success here is marrying a dry-brine and herb butter under the skin with the gentle, indirect heat of a grill so you get concentrated savory flavor without soggy breast meat. Using a pale lager or pilsner gives a clean, malty backbone that won't overpower the turkey; the halved lemon, smashed garlic and onion tucked into the can contribute quick aromatics that the steam carries into the cavity.

This method is ideal for a backyard host who wants a largely hands-off centerpiece with a bit of theatrical flair—perfect for holidays or casual al fresco dinners. It works especially well with a 10–14 lb bird: small enough to heat through in 2–3 hours, large enough to carve and feed a crowd. Finish with a 20–30 minute rest to redistribute juices, remove the can carefully (it will be hot), and slice for a platter that’s both moist and beautifully browned.