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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