Smoked Beer Can Turkey Recipe
These noble birds deserve justice – food smoking justice. Smoking creates a more tender and flavourful dish than one that is fried or oven roasted. And when you combine the savoury smoke flavour with the complex flavourings of a good recipe, you’ll end up with a dish so irresistible, you’ll pick every last minuscule of meat off the bones.
Ingredients
The Brine:
3 Cups kosher salt
1 Cup brown sugar
2 Lemons - cut and squeezed
2 Oranges - cut and squeezed
1 Cup apple cider vinegar
1 Bottle apple juice
5 Bay leaves - crumbled
Palm full of thyme
Palm full of pepper
4 Tbsp honey
The Dry Rub:
½ Cup brown sugar
2 Tbsp fresh cracked pepper
2 Tbsp garlic powder
2 Tbsp ground thyme
1 Tbsp ground sage
1 Tbsp ground chile powder
Mix ingredients together with cold water until salt and sugar have dissolved. Submerge the whole turkey in brine and let refrigerate for 24 hours.
Preparation
One Hour Before Cooking:
Preheat your Bradley Smoker to approximately 225°F. We recommend using any Bradley fruit wood Bisquettes for best results.
Remove the turkey from the brine and rinse it off with cold water. Pat dry with paper towels and let air dry for a moment.
Next, rub olive oil on outside of turkey. Then apply rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy! Now take the empty can and cut off the top portion with heavy-duty scissors. Then fill it halfway up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon, and fresh cracked pepper.
Smoking Method:
Place the can inside the smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist, by putting steam inside the cavity while it cooks. The turkey needs to be stable. Make sure it is able to stand on it’s own. You can use metal rib racks to help stabilize it.
Cooking will take 6 to 8 hours, or until the inside temperature of the turkey reaches 165°F. Be sure to check the thighs.
Remove from smoker, let stand and eat! Enjoy!
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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