Beer Can Chicken on Grill Gimme Some Grilling

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Prepare the grill for two zone/indirect grilling with a target temperature of the at 300 degrees. Place the beer butt turkey in the grill and toss some smoke wood on the coals. Close the lid. At the 60 minute mark, baste the turkey with the juices from the pan and add smoke wood if needed. Baste every 30 minutes.

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Grill. Remove turkey from refrigerator. Crack open tall can of beer and pour a couple of tablespoons into a glass (don't throw it out! Drink it!) Place can into a grill-safe dish or aluminum pan. Carefully place the turkey on top of the can. Rub entirely with Herbes de Provence. Preheat grill to 350-375F.

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Cut off the top of the can and pour in 12 ounces of beer. Add the bay leaves and thyme. Set aside. Make the rub by combining 2 tablespoons brown sugar with the paprika, salt, and pepper. Make the turkey baste. In a separate bowl, combine the remaining 2 tablespoons brown sugar, the ketchup, vinegar, 2 tablespoons of beer, hot sauce, and cayenne.

Beer Can Chicken on Grill Gimme Some Grilling

Step 3: Remove the packet of giblets from the front and body cavities of the turkey and set aside for another use. Remove and discard the fat inside the body and neck cavities. Rinse the turkey, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

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Add the beer mixture back to the can. 6. Carefully balance the turkey cavity over the beer can, lowering the turkey slowly until it sits snugly on the can. 7. Spread the hot coals into a ring in the bottom of the grill to achieve a grilling temperature of 350 degrees F. Place the turkey (still on the beer can) in the center of the cooking grate.

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On the opposite side of the grill from the burner that is on, place the beer can. Carefully place the turkey cavity (legs side down) on top of the beer can. Make sure the turkey is upright and standing on its own. Close the lid of the grill and do not open. Cook for 45 minutes, open the grill, rotate the turkey and close the grill again.

Smoked Beer Can Turkey Recipe

Beer can turkey on the grill is one of the easiest ways to make a Turkey. If you've ever tried Beer Can Chicken, doing it with Turkey is pretty much the exact same thing, but with a bigger bird. The beauty of Beef Can Turkey is that it cooks quickly, while also getting infused with moisture from the "beer can" which in turn also helps it.

Beer brined Turkey. Good. I cooked my 13.3 lb turkey for 2hr,50min. It

Sprinkle remaining rub all over turkey, inside and out. Fire up smoker or grill to 325 degrees, adding smoking wood chunks when at temperature. When the wood is ignited and producing smoke, drink or empty 1/3 of beer and place can on smoker. Carefully lower turkey onto beer can, legs down. Adjust turkey legs so it stands vertical stably.

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Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off, using a can opener, which will allow for extreme succulence. Place the turkey upright on the grill over the grill pan and over indirect heat. Grill the turkey, covered for about 1 1/2 hour.

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Gather the ingredients and prepare grill for indirect grilling. Combine everything for the jerk seasoning in a food processor and blend until smooth. Rub the jerk mixture all over the surface of the turkey. Try to work it under the skin as much as possible. Open can and dispose of about 1/4 of the beer. Place the can of beer over unheated.

Homemade Grilled Beer Can Chicken Stock Image Image of rustic

Preheat oven to 350° F Cook time is 15-20 minutes per pound. Rinse turkey. Remove giblets. Remove excess fat from cavity. Pat inside dry with paper towel. Pat outside of turkey dry. Grab seasonings. Mix seasonings together. Rub on seasonings to turkey inner and outer.

Grilled beer can chicken — Stock Photo © belchonock 146111427

Directions. Heat half of your grill over medium heat (350°F for a gas grill). Keep the lid closed. Remove turkey from packaging and discard any packets that may be included. Pat dry and place on a dishwasher safe cutting board. Brush the turkey with vegetable oil. Sprinkle rub over the turkey and press in to ensure it's all covered.

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Brining the turkey for 12 hours ensures incredibly moist flavorful meat. A tall (24-ounce) can of beer provides enough stability to vertically support the weight of a 12-pound bird. The beautiful mahogany skin of beer-can turkey smoked over apple wood on the grill makes for a brag-worthy showstopper.

Grilled Beer Can Chicken Recipe YouTube

Place on a dishwasher safe cutting board and pat dry with a few paper towels. Brush the turkey with vegetable oil. Sprinkle rub over the turkey and press in to ensure it's all covered. Open the can of beer and pour out 3 ounces into a sturdy metal pan that can go on the grill. Place can into the pan.

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Place the beer can in an aluminum roasting pan, then place the turkey over the beer can. Use the turkey's legs as a tripod to keep the bird steady. For optimal flavor and aroma, add jalapeños, onions and garlic into the neck of the turkey. Rub the remaining seasoning mixture on the outside of the bird. Step 3: Grill the turkey

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Once the turkey is cooked, turn the grill off and leave the lid open. Let the turkey rest on the grill for about 10 minutes. Carefully remove the turkey from the grill, trying to leave the beer can on the grill, and place the turkey onto a carving board Be cautious, the beer can and remaining beer will be very hot.