Smoked Beer-Can Turkey Recipe - 华体会体育推荐

Why It Works

Brining the turkey for 12 hours ensures incredibly moist flavorful meat.
A tall (24-ounce) can of beer provides enough stability to vertically support the weight of a 12-pound bird.
The beautiful mahogany skin of beer-can turkey smoked over apple wood on the grill makes for a brag-worthy showstopper.

Why stop with beer-can chicken, let's go for broke with beer-can turkey! Since it's been disproven that roasting a chicken on a beer imparts moisture or flavor—the beer never boils so it never produces steam—this is truly just for looks and the ability to say you've done it.*

For this recipe, I decided to go with a standard barbecue flavor, starting with a sweet apple juice and molasses brine, which was paired with a simplebarbecue rubafter the bird was done brining.

I really wanted to find one of those Heineken keg cans to call this "keg-can turkey," but alas, I could not locate one in the quaint town of New York City, so instead opted for a tall 24-ounce can, which worked perfectly in terms of weight and size to support the 12-pound beast.

It was then smoked—you can do this on a kettle grill, but will need to extend vertical cooking space by using something like anextension ringor theSmokenator—over apple wood until the breast hit 160°F. What emerged was truly something worthy to brag about.

The skin turned a beautiful mahogany color, and the meat was incredibly moist and flavorful, with a light sweetness, a little spice, and a distinct smokiness. My only regret is not doing a chicken alongside it so you can get a real sense of the scale of this accomplishment when the two birds are set next to each other, because if I'm not going to really show off, what's it's all for?

*On a grill, roasting vertically does help by keeping the breast meat further from the fire, cooking it slightly slower than the more forgiving dark meat, but this isn't really an issue in the more even heat of the smoker.

Active:60 mins

Total:16 hrs

Serves:12 to 14 servings

Rate & Comment

For the Brine:

2quartsapple juice
1cupkosher salt
1/2cupbrown sugar
1/4cupmolasses
3quartsice coldwater
1whole natural turkey,12 to 14pounds

For the Rub:

1tablespoonpaprika
1teaspoonkosher salt
1teaspoonchile powder
1teaspoongarlic powder
1teaspoonfreshlyground black pepper
1/2teaspoononion powder
1/2teaspoondried thyme
1/2teaspoondried oregano
1/4teaspoonground cumin
1/4teaspooncayenne pepper
1medium chunkofapple woodor other light smoking wood
1(24-ounce) tallcan of beer

To make the brine:苹果汁搅拌在一起,盐,红糖,molasses in a large container until salt and sugar are dissolved. Stir in 3 quarts ice cold water. Submerge turkey, breast side down, in brine. Place container in refrigerator and brine for 12 hours.

Serious Eats / Joshua Bousel
To make the rub:In a small bowl combine paprika, salt, chili powder, garlic powder, black pepper, onion powder, thyme, oregano, cumin, and cayenne pepper. Set aside.

Serious Eats / Joshua Bousel
Remove turkey from brine. Pat dry inside and out with paper towels. Using fingers, gently separate skin from meat underneath breasts and around thighs. Spread about 1 1/2 tablespoon of rub under breast and thigh. Sprinkle remaining rub all over turkey, inside and out.

Serious Eats / Joshua Bousel
Fire upsmokerorgrillto 325°F, adding smoking wood chunks when at temperature. When the wood is ignited and producing smoke, drink or empty 1/3 of beer and place can on smoker. Carefully lower turkey onto beer can, legs down. Adjust turkey legs so it stands vertical stably. Cover and smoke until an instant read thermometer registers 160°F in the thickest part of the breast, about 2 to 3 hours.

Serious Eats / Joshua Bousel
Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Remove beer can; carve and serve.

Serious Eats / Joshua Bousel

Special Equipment

Smokerorgrill,instant-read thermometer

Nutrition Facts(per serving)
382	Calories
14g	Fat
4g	Carbs
56g	Protein

Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories	382
% Daily Value*
Total Fat14g	19%
Saturated Fat 4g	21%
Cholesterol212mg	71%
Sodium1108mg	48%
Total Carbohydrate4g	1%
Dietary Fiber 0g	1%
Total Sugars 3g
Protein56g
Vitamin C 1mg	5%
Calcium 43mg	3%
Iron 2mg	14%
Potassium 512mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Special Equipment

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