Beer-Can Turkey

How to Make Beer-Can Turkey

1. 1

   Step 1: Dry-brine and season the turkey

   Pat the turkey completely dry with paper towels. Rub the softened butter under and over the skin, sprinkle the kosher salt and black pepper evenly over the exterior and inside the cavity, and tuck a few herb sprigs under the skin and into the cavity. For best results, refrigerate uncovered on a rimmed sheet for at least 1 hour or overnight to dry the skin and let the seasoning penetrate.

   For this step

   • 12 lbWhole turkey (12 lb / 5.4 kg), thawed
   • 3 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 6 tbspUnsalted butter (softened)
   • 6 sprigsFresh rosemary and thyme sprigs
   
2. 2

   Step 2: Prepare the beer can and aromatics

   Open the beer and pour out (or drink) about 3 fl oz so the can is about two-thirds full; pry the pop-top off fully for safety. Nestle the halved lemon, onion wedge, and smashed garlic cloves into the can so they sit partially submerged; if you prefer, pour a couple tablespoons of beer into a small saucepan with the aromatics and simmer briefly to release flavors before returning to the can. Place the can on a sturdy, heatproof beer-can or upright poultry stand if you have one; otherwise use a half-empty can on a stable tray to catch drips.

   For this step

   • 12 fl ozBeer (one 12 fl oz can / or 355 ml) — use a pale lager or pilsner
   • 1 can-portionAromatics for can (1 small onion, 3 garlic cloves, 1 lemon half)
   
3. 3

   Step 3: Set up the grill for indirect heat

   Light a charcoal grill and bank the coals to one side or arrange briquettes around a drip pan so the turkey will sit over indirect heat; target a steady temperature of 325°F (160–170°C). If using a gas grill, leave the center burners off and heat the outer burners to hold 325°F. Place a drip pan beneath where the turkey will stand to catch drippings and reduce flare-ups.
   
4. 4

   Step 4: Mount the turkey and roast upright

   Slip the beer can into the turkey cavity and carefully lower the bird upright so it stands on the can and its legs form a tripod. Place it on the grill over the drip pan, close the lid, and roast until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh (about 2½–3 hours for a 12 lb turkey). Rotate the bird once if your grill has hot spots; baste lightly with olive oil or pan juices if desired in the last 30 minutes to deepen color.

   For this step

   • 2 tbspOlive oil for grill and finishing (optional)
   
5. 5

   Step 5: Rest, remove can, and carve

   Carefully transfer the turkey to a rimmed baking sheet and tent loosely with foil; let it rest 20–30 minutes to redistribute juices. To remove the can, steady the bird and use tongs to pull the can straight out (be cautious, contents are hot). Carve as usual, serving breast and dark meat; spoon pan juices over slices if you like.

1. Pat the turkey completely dry with paper towels. Rub the softened butter under and over the skin, sprinkle the kosher salt and black pepper evenly over the exterior and inside the cavity, and tuck a few herb sprigs under the skin and into the cavity. For best results, refrigerate uncovered on a rimmed sheet for at least 1 hour or overnight to dry the skin and let the seasoning penetrate.
2. Open the beer and pour out (or drink) about 3 fl oz so the can is about two-thirds full; pry the pop-top off fully for safety. Nestle the halved lemon, onion wedge, and smashed garlic cloves into the can so they sit partially submerged; if you prefer, pour a couple tablespoons of beer into a small saucepan with the aromatics and simmer briefly to release flavors before returning to the can. Place the can on a sturdy, heatproof beer-can or upright poultry stand if you have one; otherwise use a half-empty can on a stable tray to catch drips.
3. Light a charcoal grill and bank the coals to one side or arrange briquettes around a drip pan so the turkey will sit over indirect heat; target a steady temperature of 325°F (160–170°C). If using a gas grill, leave the center burners off and heat the outer burners to hold 325°F. Place a drip pan beneath where the turkey will stand to catch drippings and reduce flare-ups.
4. Slip the beer can into the turkey cavity and carefully lower the bird upright so it stands on the can and its legs form a tripod. Place it on the grill over the drip pan, close the lid, and roast until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh (about 2½–3 hours for a 12 lb turkey). Rotate the bird once if your grill has hot spots; baste lightly with olive oil or pan juices if desired in the last 30 minutes to deepen color.
5. Carefully transfer the turkey to a rimmed baking sheet and tent loosely with foil; let it rest 20–30 minutes to redistribute juices. To remove the can, steady the bird and use tongs to pull the can straight out (be cautious, contents are hot). Carve as usual, serving breast and dark meat; spoon pan juices over slices if you like.