Here’s a recipe that’s stood the test of time. It’s a fun recipe to do during an outdoor picnic in the snow. But use the smallest turkey you can find.
*Use the Traditional Brined Turkey recipe or a regular thawed turkey.
Beer Can Spiced Turkey, Aye!
Ingredients
- 8 to 10 lb (4 to 5 kg) traditional brined turkey*
- 1 Tbsp (15 mL) paprika
- 1 tsp (5 mL) each of kosher salt, garlic powder, and black pepper
- 1/2 tsp (2 mL) dried thyme and oregano
- 1/4 tsp (1 mL) cumin and cayenne
- 1 cup (500 mL) applewood chips, soaked
- 16 oz (500 mL) tall can IPA beer, or other light beer
- 1 cup (250 mL) wood chips, soaked
Directions
01
Pat turkey dry. Combine seasonings in small bowl. Stir to blend. Separate skin from meat underneath breasts and thighs. Spread some of the seasoning under skin and sprinkle remaining seasoning all over turkey and rub with your fingers to spread evenly. Open beer can in two places on the top of can using a church-key-style can opener. Pour out 1/3 of the can into a container and set aside.
02
Splay turkey legs apart and carefully lower upright turkey over beer can. Then gently press bird over can to make sure itu2019s fully supported.
03
Sprinkle soaked wood chips in a foil pie plate and place directly onto barbecue heat source. Preheat barbecue to 350 F (180 C). When wood chips begin to smoke, place upright turkey on beer can perpendicular onto barbecue grill. Adjust turkey so it is vertically stable. Close barbecue lid and smoke turkey over medium heat, about 2 to 3 hours or until instant-read thermometer registers 160 F (75 C) when inserted into thickest portion of breast. Sprinkle a little remaining beer occasionally onto wood chips.
04
Remove and place turkey, back side down, on carving board to rest for 20 to 30 minutes. Carefully remove beer can and carve meat to serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
