Smoked Beer Can Turkey

Name: Smoked Beer Can Turkey
Cuisine: American
Ingredients: 1 frozen turkey; 2 bags of Hickory wood chips; salt; 24 oz Micro-keg of beer; 6 bay leaves; 2 teaspoons dried thyme; 2 tablespoons brown sugar; 2 tablespoons paprika; 1 tablespoon salt; 1 tablespoon black pepper; 1 teaspoon cayenne pepper; 2 tablespoons brown sugar; 2 tablespoons ketchup; 2 tablespoons distilled white vinegar; 2 tablespoons beer; 2 teaspoons hot sauce

17 steps

Updated at: Wed, 16 Aug 2023 19:07:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories836.6 kcal (42%)

Total Fat31.8 g (45%)

Carbs12 g (5%)

Sugars6.2 g (7%)

Protein113.1 g (226%)

Sodium1885 mg (94%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1frozen turkey

2 bagsHickory wood chips

Instructions

Step 1

Size: 1 1/4 lb/person Thaw: 1/4 day/lb Brine: 1 day Dry: 1/2 day Smoke: 30-45 min/lb at 225°F

Preparation leading up to the day...

Step 2

Thaw in the refrigerator 1/4 day/lb

Step 3

Brine in the refrigerator for 1 day using 1 cup of salt per 1 gallon of water

Step 4

Remove the turkey from the brine and rinse it. Let turkey dry in the refrigerator for 1/2 day to dry a little so that the rub can be applied easier.

Preparing the beer can

Step 5

Open the beer can and pour out the beer in a separate container. Keep this container for later.

Step 6

Cut the entire top off of the beer can. Crush the dry beer can ingredients and put them inside the can. Pour half the beer back inside the can.

Applying the dry rub

Step 7

Combine the ingredients of the dry rub and mix well.

Step 8

Rub the dry rub over the entire exterior of the turkey. Loosen the skin over the breasts and thighs and rub the dry rub under the skin. Finally, rub the remaining spice rub inside the cavity of the turkey.

Preparing the turkey for the smoker

Step 9

Remove a smoker rack and preheat the smoker to 225°F

Step 10

Set the beer can on the smoker rack. Lift the turkey and lower it onto the beer can so that the beer can fits into the turkey cavity.

Step 11

Tie the wings and thighs to the sides of the turkey to avoid them drying out early during the smoke.

Smoking the turkey

Step 12

Move the rack with the turkey on it into the smoker and smoke the turkey at 225°F, replacing the wood chips when they stop making smoke (typically every 20 minutes)

Step 13

When the turkey is roughly half way through cooking, remove and turn the rack to allow even cooking.

Applying the glaze

Step 14

When the thigh meat reaches 160°F, prepare the glaze.

Step 15

Brush the glaze onto the entire outside of the turkey.

Step 16

After 5 minutes, brush another layer of glaze onto the entire outside of the turkey.

Final steps

Step 17

When the thigh meat registers 170°F, remove the rack with the turkey and place the rack on a walled baking sheet. Let the turkey rest for 5 minutes before carving and serving.