Grilled Beer Can Turkey

As Chicago’s weather seems to be cooperating, grilling season is FINALLY upon us…  And that means its time to head outdoors, and enjoy the warmer temperatures with a cold brewski and some cooked protein. One of my favorite things to enjoy in the summer is a juicy beer can chicken.  But seeing as I missed Thanksgiving this year, I thought it would be fun to feast on a beer can turkey with crispy skin and juicy succulent meat.  As turkey is usually found dry on so many tables, this is a sure fire way to keep things tasty and moist.  It is hands down my favorite way to enjoy this bird, and there is no reason to wait until November to eat turkey again!  Try it! For additional recipes, head to The National Turkey Federation! 

 ingredients

1     1 12-14 pound turkey, cavity cleaned, rinsed and patted dry    

       2 1 pint Half Acre Daisy Cutter

1     1 cup water

For the Rub:

1 tablespoon paprika

1 teaspoon Kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Juice of 1 lemon

preparation

Preheat the grill to 350 degrees. Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the turkey. Season the cavity and skin with kosher salt, fresh ground pepper and lemon juice  Place the turkey on the open beer can so that the beer can is inside the cavity of the turkey. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off, using a can opener, which will allow for extreme succulence. Place the turkey upright on the grill over the grill pan and over indirect heat. Grill the turkey, covered for about  1 1/2 hour - 2 hours.  Enjoy!