Beer Can Turkey
|1 (9 to 10 Pound) WHOLE TURKEY, thawed or fresh|
|2 Teaspoons dry mustard|
|2 Teaspoons granulated onion|
|2 Teaspoons paprika|
|1 Teaspoon kosher salt|
|1 Teaspoon granulated garlic|
|1 Teaspoon ground coriander|
|1 Teaspoon ground cumin|
|1 Teaspoon freshly ground black pepper|
|1/4 Cup canola oil|
|12-24 Ounces beer|
- Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.
- In a small bowl combine spices, herbs and seasonings.
- Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to Indirect Medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside.
- Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub.
- Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird.
- Grill over Indirect Medium heat for about 2-3 hours until the juices run clear and a meat thermometer registers 175 degrees F in thigh and 165 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.
- Let turkey rest at least 20 minutes before carving. Serve warm.
- NOTE: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid.
|Recipe Source: Recipe adapted from Honeysuckle White and Elizabeth Karmel, creator of Grill Friends™ Ceramics and Tools. Photo credit: Honeysuckle White and Elizabeth Karmel.||