Beer-Can Turkey

Total Time:
2 hr 45 min
45 min
2 hr

10-12 servings

  • 12 to 24 ounces beer (in a can if using a beer-can turkey stand)
  • 2 teaspoons spicy mustard powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried chopped onion
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground smoked cumin
  • Kosher salt and freshly ground pepper
  • 1 9 -to-10-pound turkey (thawed if frozen)
  • 1/4 cup canola oil
  • Preheat a grill to medium (about 350 degrees 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 and 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 to 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 stand. Rub the remaining spice mixture all over the turkey.

  • Place the turkey (on the sitter or 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 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

  • Photograph by Kana Okada

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Top Turkeys for Thanksgiving