Beer Can Turkey
By Chef Cat Cora
- 12-24 Ounces of Beer (in a can if using beer-can stand)
- 2 Tsp Spicy Mustard Powder
- 1/2 Tsp Garlic Powder
- 1 Tsp Dried Chopped Onion
- 1 Tsp Smoked Spanish Paprika
- 1 Tsp Granulated Garlic
- 1/2 Tsp Ground Smoked Cumin
- Koshar Salt & Freshly Ground Pepper
- 1 9-10 Pound Turkey (thawed if frozen)
- 1/4 C Canola Oil
Preheat grill to medium(about 350 °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 & 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 2-3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or the stand. Rub the remaining spice mixture all over turkey.
Place the turkey (on the sitter of 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°F and 170°F in the breast, 2-3 hours. Carefully remove the turkey from the grill, remove from sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.
By Chef Paula Dean
- 1 10lb Turkey
- 2 Tbs House Seasoning (recipe follows)
- 2 Tbs of your favorite Dry Rub
- 3-5 Gallons Peanut Oil
- COOK'S NOTE: To measure the amount of oil needed to fry your turkey, place turkey in fryer, add water to top of turkey, remove turkey and the water line will indicate how much oil will be needed to fry your turkey. Having TOO much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seansoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350°F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
- 1 C Salt
- 1/4 C Black Pepper
- 1/4 C Garlic Powder
Mix Ingredients together and store in an airtight container for up to 6 months