Beer Can Turkey: Juicy, Crispy, and Infused with Beer-Soaked Flavor from the Inside Out

This Beer Can Turkey is the oversized cousin of the legendary beer can chicken — same idea, way more bird.

You take a whole turkey, season it generously, and roast it upright on a beer-filled can or vessel. The beer steams the inside while the outside roasts to golden, crispy-skinned perfection.

It’s juicy. It’s smoky. It’s ridiculous in all the right ways.

Perfect for Thanksgiving, Friendsgiving, or any weekend when you want to show off with a cooler of beer and a whole lot of poultry confidence.

What You’ll Need

  • 12–14 lb turkey (not stuffed, giblets removed)
  • 1 tall 24–32 oz can of beer (or a vertical poultry roaster + poured-in beer)
  • 2–3 tbsp olive oil or melted butter
  • Your favorite poultry rub (store-bought or homemade)
  • Kosher salt and black pepper
  • Optional: garlic cloves, citrus wedges, or herbs inside the cavity
  • Roasting pan or grill-safe pan with a rack
  • Heavy-duty aluminum foil
  • Meat thermometer
  • Grill with a dome lid OR oven with good clearance

Beer Tip: Use a smooth, malt-forward beer like a brown ale, amber lager, bock, or wheat beer. Avoid hoppy IPAs — the bitterness doesn’t play well with poultry.

Instructions

Step 1: Prep the Turkey

  • Pat the turkey dry with paper towels — very dry = crispier skin.
  • Rub all over with olive oil or melted butter, then season generously with salt, pepper, and your poultry rub (get under the skin if you’re feeling fancy).
  • Let it rest at room temp for about 30 minutes while you prep your grill or oven.

Step 2: Prep the Beer Can

Crack open the beer and pour out (or drink) about half.

Optional: Add garlic cloves, citrus slices, fresh herbs, or chili flakes to the beer for steam flavor.

If using a poultry roaster with a built-in canister, pour in the beer and aromatics.

Step 3: Mount the Bird

  • Place the half-filled can or beer vessel on a roasting pan.
  • Carefully lower the turkey onto the can so the cavity slides over it — the bird should sit upright, balanced like a tripod (legs forward, can in the middle).
  • Tuck wings back or secure with toothpicks or twine to prevent burning.

Step 4: Roast or Grill

In the oven:

  • Preheat to 325°F (163°C).
  • Roast for 2½ to 3½ hours, depending on size (about 13–15 minutes per pound).
  • Tent loosely with foil if the skin darkens too quickly.

On the grill:

  • Set up for indirect heat and preheat to 325–350°F.
  • Place the pan with the turkey over the indirect zone, close the lid, and roast just like in the oven.

Step 5: Temp It

Check the internal temp in the thickest part of the thigh and breast (avoid touching bone).

You’re aiming for 165°F (74°C) in the breast and 175°F (79°C) in the thigh.

Step 6: Rest & Carve

Remove from heat and carefully lift the turkey off the beer can (use tongs and an oven mitt — it’ll be hot and steamy).

Let rest for 20–30 minutes before carving.

Serving Suggestions

  • Pair With:
    • Beer-braised Brussels sprouts
    • Garlic mashed potatoes
    • Stout gravy or beer-infused cranberry sauce
  • Serve Leftovers As:
    • Turkey beer sandwiches
    • Beer broth turkey soup
    • Turkey mac & cheese (yes, do it)

Beer Pairing

  • In the bird:
    • Amber ale or lager
    • Bock or Vienna lager
    • Wheat beer or saison for citrus/herb pairings
  • In your glass:
    • The same beer you used for the can
    • Brown ale or cream ale for a smooth pairing
    • Pale ale to cut through the richness

Final Thoughts

Beer Can Turkey is juicy, flavorful, and just the kind of over-the-top move that makes you a legend in your backyard or at the holiday table.

It’s got crispy skin, beer-steamed meat, and built-in bragging rights — plus, it looks awesome coming off the grill.

Cheers to bird, beer, and bold cooking! 🍺🦃🔥

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