There are plenty of ways to do Turkey, but one of my favorite ways to do Turkey is “Beer Can” style on the Big Green Egg. It cooks lickety-split and yields moist, super juicy results. No more dried out Turkey again!
This was so quick and easy it took me less than two and a half hours for a 12 pound bird!
- 1 medium sized turkey
- 2 sticks of butter
- A large bunch of herbs including rosemary thyme and sage
- 2 tablespoons of sea salt
- 2 tablespoons of fresh ground pepper
- 2 oranges for stuffing the cavity and for zest in the compound butter
- 1 can of beer
Equipment you’ll need
- a smoker controller or a meat thermometer
- a foil pan to place the turkey on to catch drippings
- a plate setter
- an immersion blender
Take your compound butter and rub it underneath the skin and really get into every nook and cranny that you can. This will infuse the bird with all that herbiness and citrus flavor from this butter and it’s really just gonna keep everything moist so it doesn’t dry out.
Get the butter everywhere and then we’re gonna throw it on our on our sittin’ turkey.
You can’t have beer can turkey without beer! I’m using a seasonal pumpkin spice beer which is great if you’re if you’re doing this recipe around Thanksgiving; or use whatever you like because that way you’ll have the rest of it to drink while you’re cooking the turkey!
Then you’re gonna pour this into your sittin’ turkey. The beer is what’s going to keep your turkey really moist. Really, what we’re doing is steaming this turkey with beer.
I’m using this really cool tool called the Flame Boss. It’s going to control the temperature of my smoker so I can go and do other stuff while my turkey’s on. It’s also gonna let me know when my turkey’s reaches an internal temperature of 165 F. Essentially, it’s like putting my smoker on cruise control so I can go do my side dishes and other stuff while this bird’s a-cooking.
A good rule of thumb is two hours per 5 pounds
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Did you enjoy this video about making Beer Can Turkey on the Big Green Egg?
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