Beer Can Turkey
You don't have to baste this bird because the beer keeps it moist. The French herbs smell really great. And you can impress your friends too!
Beer Can Turkey
You don't have to baste this bird because the beer keeps it moist. The French herbs smell really great. And you can impress your friends too!
Cooking Instructions
- 1
Prep the turkey by removing the innards and tucking back the wings. Pat it dry so the rub will stick to it.
- 2
Mix the spices with the honey and oil until it is a well mixed paste but not too stiff or too runny
- 3
Take your beer can and remove the entire lid and the nitro ball. You can also mix some of the spices into the can too. Slide the turkey around the can, using the legs and can as a tripod to keep it upright.
- 4
Plaster them seasonings all over your bird
- 5
Layer some foil around dat bird and stick it in the oven at 400 for 8 minutes, then lower it to 325 and cook about 2.5 hours. Remove the foil the last 30 minutes to brown the skin up.
- 6
Grind up the giblets and turkey juices with the remaining beer and some flour to make your gravy. Mmmmmmm!
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