BEER CAN TURKEY STAND RECIPES

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BEER-CAN TURKEY RECIPE | CAT CORA | FOOD NETWORK



Beer-Can Turkey Recipe | Cat Cora | Food Network image

Provided by Cat Cora

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 10-12 servings

Number Of Ingredients 10

12 to 24 ounces beer (in a can if using a beer-can turkey stand)
2 teaspoons spicy mustard powder
1/2 teaspoon garlic powder
1 teaspoon dried chopped onion
1 teaspoon smoked Spanish paprika
1 teaspoon granulated garlic
1/2 teaspoon ground smoked cumin
Kosher salt and freshly ground pepper
1 9-to-10-pound turkey (thawed if frozen)
1/4 cup canola oil

Steps:

  • Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
  • Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
  • Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
  • Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

SUNNY ANDERSON'S BEER CAN TURKEY | RECIPE - RACHAEL RAY SHOW



Sunny Anderson's Beer Can Turkey | Recipe - Rachael Ray Show image

If you're in search for the next great recipe for Thanksgiving, we've got three words for you: Beer Can Turkey

Provided by The Rachael Ray Staff

Number Of Ingredients 13

4 tablespoons butter
softened
1 tablespoon fresh sage
chopped
1 tablespoon fresh thyme
stripped and chopped
1 tablespoon fresh rosemary
stripped and chopped
Zest of 1 lemon
Salt and pepper
1 12- to 15-pound turkey
2/3 of a “tall boy” beer
the top third poured out (or drank)

Steps:

  • Turn on a burner on one side of the grill
  • Keep the lid down and allow the grill to preheat while you prepare the turkey
  • In a small bowl, mix together the butter, fresh herbs and lemon zest, and season with salt and pepper
  • Loosen the skin of the turkey and rub the butter mixture under the skin
  • On the opposite side of the grill from the burner that is on, place the beer can
  • Carefully place the turkey cavity (legs side down) on top of the beer can
  • Make sure the turkey is upright and standing on its own
  • Close the lid of the grill and do not open
  • Cook for 45 minutes, open the grill, rotate the turkey and close the grill again
  • Allow to cook for another 35-45 minutes, or until desired doneness (I pulled mine at 160°F)
  • Let the turkey rest for at least 30 minutes, carve and serve

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