Beer Can Turkey

[bbqLuv]

Why not Beer Can Turkey?

Yes, it's a thing. beer can turkey - Search Images

From the internet

Quick Answer: To smoke a beer-can turkey, brine the bird for 12–24 hours, season it generously, perch it upright on a tall can of beer, and smoke at 225–250°F until the breast reaches 165°F and thighs 175°F. Expect 30–40 minutes per pound depending on smoker type.

🦃 Step-by-Step Guide to Smoked Beer-Can Turkey

1. Brine the Turkey

• Duration: 12–24 hours in the refrigerator.
• Basic brine: Water, kosher salt, brown sugar, citrus zest (lemon/orange), apple juice, apple cider vinegar, bay leaves, thyme, peppercorns, and honey.
• Purpose: Keeps meat moist and adds flavor.

2. Prep the Bird

• Pat dry after brining.
• Rub with oil or melted butter.
• Apply a dry rub (paprika, garlic powder, onion powder, thyme, or a BBQ rub like Plowboys Yardbird).
• Optional: Inject with melted butter mixed with honey or broth for extra juiciness.

3. Beer Can Setup

• Use a tall 24–32 oz can of beer (lager or ale works well).
• Drink or pour out half, then add aromatics (garlic, herbs, citrus).
• Place the can inside the cavity and stand the turkey upright on the smoker grate.

4. Smoking Process

• Temperature: 225–250°F (low and slow).
• Wood choice: Apple, cherry, or hickory for a balanced smoke flavor.
• Time: Roughly 30–40 minutes per pound. A 12–14 lb turkey takes 6–8 hours.
• Internal temps: Breast 165°F, thighs 175°F.
• Use a probe thermometer for accuracy.

5. Finishing Touches

• Let rest 20–30 minutes before carving.
• Collect pan drippings for gravy.
• Expect mahogany-colored skin and juicy meat.

⚠️ Tips & Pitfalls

• Beer myth: The beer rarely boils, so it doesn’t add much moisture; the vertical roasting position is the real benefit.
• Safety: Ensure the turkey is stable on the can to avoid tipping.
• Size limit: Works best with turkeys under 14 lbs.; larger birds may be unstable.

Thank me later, hehehe 😂😂😂

[Alan Brice]

Meathead has debunked this Old wives tale.

[bbqLuv]

I'm with Oak Smoke beer can chicken taste great. It is one of my favorite ways.
"the vertical roasting position is the real benefit."---this maybe the case.

[Johnny Booth]

PBC, PBC, PBC. Sorry I don’t own a PBC, but I knew someone wants to say that. 😁

[Alan Brice]

JB you said what I wuz thinkin!

[WI Bubba]

I have a fancy beer can chicken holder that I use for chickens on the WSM. I skip the beer can and use it to get the benefits of vertical cooking. Makes a darned nice chicken.

[Duanessmokedmeats]

I would worry of the fumes from the paint, during the cook.

[bbqLuv]

Use a throne, issue solved. 😁

[Duanessmokedmeats]

bbqLuv My toilet is to big for my grill.

[Jfrosty27]

I also sometimes use the beer can holder without the beer can. It seems to deliver a better tasting bird. Maybe it’s all in my head. 🤷♂️
but I have two of the holders and the vertical position allows two to fit on the grill.

[Spinaker]

Now you've done it!!!

[Johnny Booth]

bbqLuv - I call fowl.

[Spinaker]

I will say, the broth from boiled ribs is good stuff. bbqLuv

[bbqLuv]

Spinaker The broth, really, I wasted it.
Actually. back in the late 70's is when I leered about boiling pork to make it healthier, or so I thought.