Smokin Drunkin Flame Broiled Turkey Turkey on a Beer Can
Dive into the bold, smoky flavors of the "Smokin Drunkin Flame Broiled Turkey Turkey on a Beer Can," a show-stopping recipe perfect for grilling enthusiasts and holiday feasts. This 12-pound turkey is infused with aromatic spices like smoked paprika, garlic powder, and dried rosemary, then perched atop a beer can to ensure moist and flavorful meat with a hint of malty richness. Cooked low and slow over applewood smoke, this recipe combines the best of barbecue and holiday traditions, delivering tender, melt-in-your-mouth meat with a perfectly crispy skin. Whether you're hosting a crowd or simply looking to impress with backyard grilling mastery, this flame-broiled masterpiece will steal the show! Keywords: beer can turkey, smoked turkey recipe, grilled turkey, holiday barbecue, flame-broiled turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 can (12 oz) beer
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 2 cups applewood smoking chips
- 4 cups water (for soaking chips)
Instructions
Remove the turkey from its packaging and pat it dry with paper towels. Remove any giblets or neck from the cavity.
Soak the applewood smoking chips in water for at least 30 minutes before cooking.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, and brown sugar.
Rub the turkey all over with olive oil, including under the skin if possible. Generously apply the spice mixture over the entire turkey, including inside the cavity.
Open the can of beer and take a few sips (about 1/3 of the can). Optional: Add some of the spice mixture directly into the beer can for extra flavor.
Position the beer can upright in a large roasting pan or on a sturdy grilling rack. Lower the cavity of the turkey over the beer can so it is sitting upright securely on the can.
Preheat your grill for indirect heat and set it to approximately 325°F (163°C). If using a charcoal grill, move hot coals to one side. For a gas grill, turn off burners in one section to create an indirect heat zone.
Place the soaked smoking chips in a smoker box or wrapped in foil with holes poked in the top, then add them to the heat source on the grill.
Carefully place the turkey (seated on the beer can) on the grill over indirect heat. Close the lid and let it cook undisturbed for about 3.5 to 4 hours, or until the internal temperature of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).
Check periodically to ensure the grill maintains a steady temperature and add more wood chips as needed to continue the smoky flavor.
Once the turkey is fully cooked, carefully remove it from the grill and discard the hot beer can. Transfer the turkey to a cutting board and let it rest for 20 minutes before carving.
Serve and enjoy the tender, smoky, and flavorful turkey with your favorite side dishes!
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
