5 Delicious Recipes For Beer Can Turkey

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Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.

Guinness Turkey with Coffee Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed

* 1 can Guinness beer

* a few sprigs each of sage, rosemary, and thyme

Brine

* 1 cup salt

* 1/2 cup brown sugar

* 1/2 gallon water

* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons brown sugar

* 1 tablespoon freshly finely ground bold coffee

* 1 tablespoon poultry seasoning

Icehouse Turkey with 5 Spice Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed

* 1 can Icehouse beer

* 1 stalk lemongrass, sliced

Brine

* 1 cup salt

* 1/2 cup brown sugar

* 1/2 gallon water

* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons 5 spice powder

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed

* 1 can Budweiser beer

* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt

* 1/2 cup brown sugar

* 1/2 gallon water

* 1 1/2 gallons heavily iced water

* 1 onion

* 3 cloves garlic

* 1 teaspoon dried oregano

* 1 teaspoon dried thyme

* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika

* 1 tablespoon kosher salt

* 1 tablespoon garlic powder

* 1/2 tablespoon black pepper

* 1/2 tablespoon onion powder

* 1/4 tablespoon cayenne pepper

* 1/2 tablespoon dried oregano

* 1/2 tablespoon dried thyme

* 1/2 tablespoon cumin

Heineken Turkey with Sumac Rub

– Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed

* 1 can Heineken beer

* A few sprigs of oregano, and the juice of a lemon

Brine

* 1 cup salt

* 1/2 cup brown sugar

* 1/2 gallon water

* 1 1/2 gallons heavily iced water

* 1 onion

* 3 cloves garlic

* 1 teaspoon dried oregano

* 1 lemon, sliced

Rub

* 4 tablespoons sumac powder

Steel Reserve Turkey with Ancho Chili Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed

* 1 can Steel Reserve beer

* A few sprigs of cilantro

Brine

* 1 cup kosher salt

* 1/2 cup brown sugar

* 1/2 gallon water

* 1 1/2 gallons heavily iced water

* 1 onion

* 3 cloves garlic

* 1 teaspoon dried oregano

* 1 teaspoon dried cilantro

Rub

* 2 tablespoons finely ground ancho chilies

* 2 teaspoons cumin

* 2 teaspoons smoked paprika

* 1 teaspoon coriander

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

Method for all Recipes

1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.

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Source by Angelia McGowan

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