Keith Lusher 11.25.24
I remember the days when beer can chicken was all the rage. I was in my 20s, and the thought of cooking food on a beer can was just too cool not to try. After cooking a few hundred chickens on a beer can, I have to say that there’s a definite benefit to cooking this way. The meat is more moist and depending on what flavor of beer I use, I am able to coordinate the flavors properly.
And while the beer can phase has lost its appeal through the years, I have managed to keep one tradition that my family has come to enjoy over the past three decades – my Beer Can Turkey
Every day before Thanksgiving, it’s become a ritual to stop in at the gas station and buy a 32-ounce can of beer. (a 12-once can is to small)
After returning home, I prepare a dry rub and an injection mixture for the next day.
And brine the bird overnight.
Dry Rub Recipe
1 tbsp. crushed black pepper
1/2 cup Louisiana Fish Fry Cajun Seasoning (or your preference of allspice mix)
1/2 cup brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. crushed red pepper flakes
Injection Ingredients
In a small saucepan set to low, bring the following ingredients to a boil and let cool.
1/4 cup Worcestershire sauce
1/4 non-flavored beer
2 sticks of butter
1 tsp. crushed black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. hot sauce
After preparing the rub and injection, I put the injection in a long cylindrical glass. This makes it easy to draw out with the injector. I store the injection mixture in the refrigerator.
Before going to bed, I pour a 16-ounce container of salt into a small ice chest and add the (frozen) turkey to the chest. The frozen turkey turns the water cold, which preserves it through the night and allows it to defrost and brine at the same time. If you are keeping the ice chest outside be sure to fasten the lid shut. Raccoons don’t celebrate Thanksgiving but they love turkey!
In the morning, I load the fire box on my smoker with wood. Any wood will work but I stay away from fruit wood and save those for my ham.
Then I take the bird out of the brine and place it on the grill. The grill provides a good workspace to inject it and add the dry rub before placing it on the can.
Before injecting the bird, I place the glass of injection in the microwave to melt it down so it flows smoothly through the injector. Then I inject the turkey and add the dry rub.
After emptying 1/4 of the beer can I place it on the grill and slide the turkey onto it. In order for the moister to be trapped inside, I block the neck hole with either some of the spare innards, neck, or even an opinion.
During the 5 hours of smoking, I slightly turn the bird in order for it to be evenly cooked as the majority of the heat comes from the firebox.
Then it’s all about waiting for that major internal temperature of 165!
After frying and baking turkeys, I’ve found that this recipe beats them all, and it has become a staple in our family when it comes to the Thanksgiving day meal. I hope you enjoy and have a wonderful Thanksgiving!
