For the rub:
4 teaspoons coarse salt (kosher or sea)
4 teaspoons sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground sage
2 teaspoons dried oregano
1 teaspoon dried thyme
4 teaspoons (1/2 stick) unsalted butter, melted
1 can (32 ounces) Foster's lager
1 turkey (10 to 12 pounds), thawed completely in refrigerator if frozen
You'll also need:
4 cups wood chips or chunks (preferably oak or apple), soaked for one hour,
then drained
Directions:
1. Make the rub: Put salt, paprika, pepper, sage, oregano, and thyme in a
small bowl and stir to mix
2. Pop the tab off the beer can. Pour half of the beer over the soaking wood
chips or chunks or reserve for another use. Using a church key-style opener,
make two additional holes in the top of the beer can. Set the can of beer
aside.
3. Remove and discard the trussing clamp if one is holding the turkey legs
together. Remove the packet of giblets from the body cavity of the turkey
and set aside for another use. Remove and discard the fat just 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 of the
rub inside the neck cavity of the turkey. Brush the outside of the turkey
with 1 tablespoon of the rub and rub it all over the skin. Stir 2
tablespoons of the rub into the remaining melted butter and set aside.
4. Spoon the remaining rub into the beer through a hole in the top of the
can. Don't worry if the beer 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 that the fits into the cavity.
5. Pull the turkey 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.
6. Set up the grill for indirect grilling and preheat to medium. If using a
charcoal grill, place a large drip pan in the center. If using a gas grill,
place all the wood chips and chunks in the smoker box or heavy-duty aluminum
pouch and preheat on high until you see smoke, then reduce the heat to
medium.
7. When ready to cook, if using charcoal grill, toss half of the wood chips
or chunks on the coals. Stand the turkey up in the center of the hot grate,
over the drip pan and away from the heat. Cover the grill and cook the
turkey until the skin is a dark golden brown and very crisp and the meat is
cooked through (about 180 degrees on an instant-read meat thermometer
inserted in the thickest part of the thigh, but not touching the bone), 2 to
2 ½ hours. If using a charcoal grill, you'll need to add 12 fresh coals per
side every hour and toss the remaining wood chips or chunks on the coals
after the first hour of grilling. Baste the outside of the turkey with the
butter-rub mixture every 30 minutes. If the turkey starts to brown too much
(and it will have a tendency to do so at the neck end), loosely tent the
bird with aluminum foil.
8. Using tongs, hold the turkey by the can and carefully transfer it in an
upright position to a platter. Or use insulated rubber gloves to pick up the
turkey on the beer can and remove it from the grill. Present the turkey to
your guests. Let the turkey rest 10 minutes, then carefully lift it off the
beer can (see Note). Take care not to spill the hot beer or otherwise burn
yourself. Carve the turkey and serve at once.
Serves 8-10
Note:A bird this big requires some special treatment when removing from the
grill and the can. Wearing heavy-duty insulated gloves, grab the turkey on
both sides and gently slide it, on the can, to the cool part of the grill.
Have a buddy hold the beer can with tongs while you lift the turkey off the
can and transfer it to a platter or carving board.
Source: From "Beer-Can Chicken (and 74 other offbeat recipes for the grill)"
by Steven Raichlen, Workman Publishing
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