Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.
Guinness Turkey with Coffee Rub
Ingredients
* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Guinness beer
* a few sprigs each of sage, rosemary, and thyme
Brine
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
Rub
* 2 tablespoons brown sugar
* 1 tablespoon freshly finely ground bold coffee
* 1 tablespoon poultry seasoning
Icehouse Turkey with 5 Spice Rub
Ingredients
* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced
Brine
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
Rub
* 2 tablespoons 5 spice powder
Budweiser Turkey with Cajun Rub
Ingredients
* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Budweiser beer
* A few sprigs of oregano and thyme
Brine
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves
Rub
* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin
Heineken Turkey with Sumac Rub
– Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.
Ingredients
* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Heineken beer
* A few sprigs of oregano, and the juice of a lemon
Brine
* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced
Rub
* 4 tablespoons sumac powder
Steel Reserve Turkey with Ancho Chili Rub
Ingredients
* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Steel Reserve beer
* A few sprigs of cilantro
Brine
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro
Rub
* 2 tablespoons finely ground ancho chilies
* 2 teaspoons cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
Method for all Recipes
1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.
2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.