This grilled turkey not only gets the moisture of the beer can but the great flavor of Jerk seasonings. This is a turkey that will become a quick favorite. Full of flavor, moist and tender; beer can turkey is the way to go.
- 1 whole turkey, about 15 pounds/7 kg
- 1 24-ounce/360 mL can of beer
- 1 cup/240 mL chopped green onions
- 1/2 cup/120 mL chopped cilantro (coriander)
- 1/2 cup/120 mL chopped parsley
- 1 tablespoon/15 mL chopped fresh thyme
- 4 cloves garlic
- 2 shallots, finely chopped
- 3 tablespoons/45 mL brown sugar
- 3 tablespoons/45 mL lime juice
- 3 tablespoons/45 mL ground allspice
- 1 tablespoon/15 mL cumin
- 1/2 cup/120 mL soy sauce
- 3 scotch bonnet peppers, chopped (or other hot pepper)
- 1/2 cup/120 mL cooking oil, plus more to coat the turkey
Prepare grill for indirect grilling. Combine all ingredients except the turkey and the beer in a food processor and blend until smooth. Prepare turkey and rub jerk mixture all over the surface of the turkey. Try to work it under the skin as much as possible. Open can and dispose of about 1/4 of the beer however you see fit. Prepare grill for indirect grilling. Place beer on grill over unheated portion.
The can needs to be very stable on the grill. Lower the turkey over the beer can so that the can fits entirely inside the cavity of the turkey. Cook over a medium to medium high heat for about 2 1/2 to 3 hours. If cooking a larger or smaller bird, adjust cooking times. Check for an internal temperature in the thigh of the turkey of 165 degrees F. (74 degrees C.) before removing it from the grill. When turkey is done, remove from grill and allow to rest for ten minutes before carving.