No one smokes a turkey like this, but you should
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- Опубликовано: 20 ноя 2022
- Hey everyone, With the holiday season in full swing it’s time to talk about how to make that incredible smoked turkey! I don’t know that there is a better turkey cooker out there than a Char-Griller Akorn and with the Auto Kamdo that statement just becomes even more true as time goes on. This year I wanted to give something a try that I’ve always thought about but never seen done and that is the Beer Can Turkey! While I dont think the beer can technique does much for actually flavoring a chicken or in this case a turkey, I think from a thermodynamics standpoint of helping dark and white meat cook at two different speeds, I believe this may be a great answer to cooking a Thanksgiving bird that wows all your guest. Oh, and it looks really cool at the same time. This is a really simple cook that was done in just under three hours and I think turned out fantastic. If you try it, let me know how it turns out for you as well. #turkey #thanksgiving #bbq
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Ingredients :
1 12 to 15 pound turkey
4 TBSP of your favorite poultry rub
2 TBSP of a SPG mix
8 ounces of your favorite poultry injection
1 pint beer of your choice
1 bottle of spray butter
Recipe :
Remove the turkey from the bag, remove the neck, giblets, tail, and pop out the thermometer from the turkey.
Mix injection and put it into the bird focusing mainly on the breast but hitting all other areas as well.
On a wire rack in a foil pan start on the back of the turkey and apply half of the rubs.
Flip the turkey over and apply the other half of the rubs then place the turkey back in the refrigerator for two hours.
Light the Akorn Auto Kamado with two pieces of hickory wood and bring it up to 300 degrees.
Remove the turkey from the refrigerator, open the beer and remove two ounces from the can then place the turkey carefully on the can so it is in a sitting position.
Use some toothpicks or skewers to hold the wings to the breast and place the turkey in the center of the grate.
After an hour of cooking, place a temperature probe in the thickest part of the breast of the turkey and baste or spray with butter.
Let the turkey go until an internal temperature of 165 is reached in the breast which should be a total cook time of between 2.5 and 3 hours.
Remove from the cooker, slice and serve.
That end slice was sure the money shot! Great video!
Hey thanks bud I appreciate it.
The eyebrow raise while giving the beer removal instruction is priceless!!
Hahaha! My wife is broken too. Lol!
Been doing foster oil can turkey for years. Best part is that first swig of beer first thing in the morning.
Great. i will try the butter trick in germany!!!!
🥰🥰👏🏽👏🏽👏🏽🍗🍗🦃🦃🦃 Beautiful!!
Excellent Steve. I could see the juices dripping when you sliced the breast meat ! Beautiful color too ! Happy Thanksgiving buddy !
Hey Kent thanks buddy, this one tuned out pretty good for sure. Happy thanksgiving bud
Awesome video! I'm gonna definitely have to try this!
Gonna have to try this.. would go great wit our smoked bourbon pecan pie we did a video on! Great vid as always Coach!
Hey thanks boss
I've been doing beer butt turkey for years now, and on the grill. I recommend pulling the skin back from the breasts and insert 2 halves of lemons in between for a good laugh for adults and teens lol, also a good way to get more flavor in there as the seasoning can't penetrate the skin.
Looks great! I have a "Turkey Cannon" that I got on Amazon quite a while back. It's much sturdier than a beer can, and I've done 20 lb turkeys on it (works well for chicken, too). I would partially disagree with the idea that you can't get any flavor from the liquid: I use poultry herbs (sage, etc) in the liquid and I think it does add an aroma to the meat. I stopped using beer because I didn't think that did anything, however. The real thing is that I find spatchcocking turkey and chicken even better, so...
Oh yeah I forgot about the turkey cannons lol. So I think you’re right in that if you can get the aromatics to really hang around they will absolutely influence your sense of taste. But as far as just beer, or juice, or whatever other liquid, I don’t think you’re gonna get much flavor off of them.
@@Cookoutcoach I've got my turkey defrosting in the fridge and it goes into a brine on Wednesday. I'm planning apple and cherry wood for the smoke, since they're milder and won't overpower the herbs.
Always thinking about smoking a turkey, but never had. Afraid to over cook.
Aluminum cans are lined with plastic.
Ur lying