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.
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!!
Awesome video! I'm gonna definitely have to try this!
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!!!!
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
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
🥰🥰👏🏽👏🏽👏🏽🍗🍗🦃🦃🦃 Beautiful!!
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