BEER CAN TURKEY BREAST IN OVEN RECIPES

Steps:

• Heat half of your grill over medium heat (350°F for a gas grill). Keep the lid closed.Remove turkey from packaging and discard any packets that may be included. Pat dry and place on a dishwasher safe cutting board. Brush the turkey with vegetable oil. Sprinkle rub over the turkey and press in to ensure it's all covered.Open the can of beer and pour out 3 ounces into a sturdy metal pan that can go on the grill. Place can into the pan. Place turkey over the can of beer and balance it so that it is upright. If it will not balance on its own, lean it against the side of the pan. Time to Grill: Insert a meat thermometer into the thickest part of the turkey breast, making sure it's not touching bone. Or have a digital instant read thermometer on hand to check the temperature throughout cooking. Place the pan onto the cool side of the grill and close the lid quickly. Cook for one hour without lifting the lid. Baste turkey with any drippings from the pan and check the temperature. Continue cooking until temperature reaches 160°F.Place the turkey on a clean platter and let rest for 10 to 15 minutes. In this time the turkey will continue cooking. Use your meat thermometer to ensure the temperature has reached 165°F.Slice and serve. Beer Can Turkey Tips &
• Tricks: You can use your favorite BBQ rub or make a homemade rub! Here's a favorite from Meg's Everyday Indulgence that combines spices already in your pantry. When it comes to beers there are plenty of options! Use what you have one hand, just make sure it's not too hoppy or bitter and doesn't overpower the turkey. Meg's Everyday Indulgence suggests a shandy, which is light and lemony. Another great option is a lager or sour beer with a citrus twist.

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
• In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer. Microwave uncovered on High 1 to 1 1/2 minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of mixture evenly over surface of turkey. Fasten drumsticks together with cotton string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 2 1/2 to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excess browning.
• Let turkey stand 15 to 20 minutes for easier carving. Remove skewers before slicing.
• Meanwhile, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly.