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! Check out the accompanying blog post on how to cook Beer Can Turkey on the Big Green Egg for full recipe and directions.
When cooking poultry internal temperature is VERY important – I recommend using a Thermapen to check internal temperatures.
We did this method for our Thanksgiving turkey last year and believe you me, we will be doing it this year and many years to come!!! As new Green Egg owners, my husband and I were “green”, no pun intended. We followed the recipe to the letter, and it turned out to be AMAZING!! Everyone loved it!! We ordered and used the Sittin Turkey vessel, it was perfect!! We used a Sam Adams darker style beer ( can’t remember which one). Our family arrived after 4 hours on the egg, we took it off, let react for a little bit, and then my DAD…the traditional carver could not believe how wonderfully juicy and tender the turkey was to slice!!! We are probably going to smoke a turkey breast for leftover sandwiches, etc. Great recipe, girl!! And I love the fact we don’t have to brine the bird ahead of time…..we loved it, thank you so much for sharing this with us!!
Robyn, I’m torn between a “beer can” bird and spatchcocked. I just might do both!
But I will be using a simple herb butter rub like yours. Thanks for the inspiration.
Brian, I hope you are feeling better- happy to hear you are feeling well enough to grill again!! 🙂
Did you cook the beer can Turkey at 350 for the 2 in a half hours
Yes, make sure to monitor the internal temp of the meat- that is how you know when it will be done.
I can’t believe that the bird was moist without a brine or injecting. I am definitely going to definitely try this. It would make cooking much simpler, I could even enjoy the leftover beer.
Incredibly moist without brining! Amazing!