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Biarchives Friday 20 November, 2020

Smoked BBQ Beer Can Turkey

Cooking with beer is always fun and this time I have put together a little recipe for an excellent tasting Smoked BBQ Beer Can Turkey prepared on hot coals with indirect grilling and wood chips.

Hope you find inspiration in the recipe and always remember, cooking is fun, cooking with beer is more fun - Cheers!

Home Cook & Beer Lover
Ronni K. Gothard Christiansen @ Beer Fridge


Advance Prep: 3 cups wood chips or chunks (preferably hickory), soaked for 1 hour in half a large beer to cover, then drained
Yield: 6-8 servings
Method: Indirect Grilling,
Equipment: Coals, Grill, Trays, Large Beer Can

1 x Large beer can (ideally 1 liter)
1 x 4-5 kg turkey, thawed if previously frozen

For the rub:
2 x tablespoons smoked paprika
4 x teaspoons salt
2 x teaspoons freshly ground black pepper
1 x teaspoon ground sage
1 x teaspoon dried oregano
5 x crushed garlic cloves
250 grams salted butter, melted

Time to cook!

Step 1: Cut open the top of the beer can. Pour half of the beer into the soaking water of the wood chips or chunks.

Step 2: Combine the ingredients for the rub in a small bowl and stir to mix.

Step 3: Remove the packet of giblets from the front and body cavities of the turkey and set aside for another use.

Remove and discard the fat inside the body and neck cavities.

Rinse the turkey, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Sprinkle 2 teaspoons of the rub inside the body cavity and 1 teaspoon rub in the neck cavity of the turkey.

Brush the outside of the turkey with 2 tablespoons melted butter.

Sprinkle the outside of the turkey with 1-1/2 tablespoons rub and rub it all over the skin.

Stir 1 tablespoon of rub into the remaining melted butter and set aside.

Step 4: Set up the grill for indirect grilling layering the hot coals around in a circle with the tray at the center of the grill. Important that the coals must be hot and ready.

Step 5: Spoon any remaining rub through the hole in the top of the can into the beer. Don’t worry if it foams up: This is normal.

Holding the turkey upright, with the opening of the body cavity at the bottom, lower it onto the beer can so the can fits into the cavity.

Pull the legs forward to form a sort of tripod, so the bird stands upright. (The rear leg of the tripod is the beer can.) Tuck the wing tips behind the turkey’s back.

Step 6: When ready to cook, toss half the wood chips on the coals. Stand the turkey upright in the center of the hot grate, over the tray, away from the heat. Pull the legs forward to give it stability.

Step 7: Cover the grill and cook the turkey until the skin is a dark golden brown and very crisp and the meat is cooked through (around 75 degrees celsius on an instant-read meat thermometer inserted in the thickest part of the thigh), 2 to 2-1/2 hours.

If using a charcoal grill, you’ll need to add 12 fresh coals and 3/4 cup wood chips per side after 1 hour. Baste the outside of the turkey with the butter-rub mixture every 30 minutes.

If the turkey skin starts to brown too much (and it will have a tendency to do so at the top), loosely tent the bird with foil.

Step 8: Carefully transfer the turkey in its upright position on the beer can to a platter. Let it rest for 15 minutes, then present it to your guests. Let it rest for 10 minutes, then carefully lift the bird off the beer can. Carve the turkey and serve at once.



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