Beer Can Turkey

Name: Beer Can Turkey
Prep time: 15 min
Cook time: 2 h 27 min
Total time: 2 h 42 min
Yield: 14
Cuisine: American
Ingredients: 14 lb turkey; Plowboys BBQ Yardbird Rub; 32 oz of your favorite local beer (we used Central Standard Brewing Lazer Fog Light Show IPA); 1 cup unsalted butter, melted; 1 tbsp Cattleman’s Grill Butcher House Brine; 1 tbsp Reida Farm Kansas Wildflower Honey

Oct 09, 2024 • Tom Jackson

This recipe for Beer Can Turkey starts with a 14 lb turkey seasoned with Plowboys BBQ Yardbird Rub and infused with a flavorful injection made from melted unsalted butter, Cattleman’s Grill Butcher House Brine, and Kansas Wildflower Honey. The turkey is placed on top of a large can of beer (such as Central Standard Brewing Lazer Fog IPA) and cooked indirectly in a Yoder Smokers YS640s Pellet Grill at 375ºF. Another can of beer and some water are added to the pan to keep the drippings from burning. The turkey is cooked until the breasts reach an internal temperature of 155ºF, about 2 hours and 45 minutes. After resting for 20 minutes, the turkey is carved and served with the rich pan drippings for added moisture.

WHAT YOU'LL LOVE

The most dramatic turkey presentation on the table: A whole 14 lb turkey standing upright on a beer can, golden-skinned and glistening at 375°F, is genuinely showstopping — and the vertical cook produces crispier, more even skin than any flat-roasted bird.
Butter-brine-honey injection for flavor all the way through: Injecting the breasts, legs, and thighs with melted butter, Cattleman's Grill Butcher House Brine, and Reida Farm Wildflower Honey seasons and bastes the meat from the inside out through the entire 2 hour 45 minute cook.
Pan drippings built in: The second beer can and cup of water in the sheet pan keep the drippings from burning and produce a ready-made jus to pour over carved slices — no separate gravy pan needed.
Hands-off cook: Season, inject, set on the can, put it on the YS640s at 375°F, and walk away for almost three hours — there is no basting, no foiling, no checking until the thermometer hits 155°F.

Beer Can Turkey

Tom Jackson

Rated 4.8 stars by 5 users

Cuisine

American

Servings

14

Prep Time

15 minutes

Cook Time

2 hours 45 minutes

Calories

341

Get ready to take your turkey game to the next level with this Beer Can Turkey recipe that combines smoky, tender meat with a burst of hoppy goodness! Picture this: a 14-pound bird perched proudly on a can of your favorite local brew, seasoned to perfection with Plowboys BBQ Yardbird Rub, and injected with buttery, honey-infused goodness. Whether you're firing up your pellet grill for a backyard feast or just looking to impress at your next gathering, this turkey is sure to be the star of the show—juicy, flavorful, and made even better with a splash of beer and a side of irresistible pan drippings!

Print Recipe

Ingredients

14 lb turkey
Plowboys BBQ Yardbird Rub
32 oz of your favorite local beer (we used Central Standard Brewing Lazer Fog Light Show IPA)

Injection:

1 cup unsalted butter, melted
1 tbsp Cattleman’s Grill Butcher House Brine
1 tbsp Reida Farm Kansas Wildflower Honey

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Directions

Preheat your Yoder Smokers YS640s Pellet grill to 375ºF, set up for indirect grilling (diffuser installed) with the top shelf removed.
Whisk the melted butter with the Cattleman’s Grill Butcher House Brine and Reida Farm Kansas Wildflower Honey.
Inject the turkey with the butter mixture, starting in the breasts, then in the legs and thighs.
Place the turkey on top of a large can of beer, then place on a foil lined sheet pan.
Season the turkey skin with Plowboys BBQ Yardbird Rub.
Add an additional can of beer to the pan, and about one cup of water to keep the drippings from burning onto the pan.
Place the pan on the right side of the grill (away from the fire box) and cook to an internal temperature of 155ºF in the breasts, about 2 hours 45 minutes.
Remove the turkey from the grill and rest for about 20 minutes before slicing. Carve the turkey, then use the pan drippings to add extra moisture to the sliced and/or shredded turkey.

Recipe Note

Recipe FAQ

Why do I need to remove the top shelf of the YS640s?
A 14 lb turkey standing upright on a beer can is significantly taller than a flat bird. The top shelf must come out before preheating to give the turkey clearance inside the grill with the lid closed. Skipping this step means discovering the turkey doesn't fit after it's already balanced on the can — remove the shelf first, every time.

Does the beer actually flavor the turkey?
The beer's primary role is steam and moisture. As the liquid heats, it creates a humid environment inside the cavity that helps the interior stay moist throughout the long cook. The hops and malt contribute a very subtle aroma — detectable but not dominant. The real flavor comes from the butter-brine-honey injection and the Yardbird Rub on the skin. Use a beer you enjoy; the style matters less than people think.

How do I safely remove the turkey from the can after cooking?
The can will be extremely hot and full of hot liquid. Use heat-resistant gloves and have a second person assist — one person stabilizes the sheet pan while the other lifts the turkey straight up and off the can. Do not tilt the bird; the can will tip and spill hot liquid. Slide the turkey directly onto a cutting board before removing the can from the pan.

Can I make this ahead of time for Thanksgiving?
The injection can be made a day ahead and refrigerated — reheat gently until liquid before injecting. The turkey itself is best cooked day-of; the vertical presentation is part of the appeal and doesn't hold well. Carved leftovers store well for 3–4 days refrigerated or 3 months frozen, and make excellent Turkey and Dumplings, Turkey Fried Rice, or a Leftover Thanksgiving Turkey Sandwich.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. A 375°F oven with the oven rack on the lowest position can accommodate the upright turkey on a sheet pan — measure your oven height before committing. The pellet grill adds ambient smoke that an oven won't replicate, but the injection, the rub, and the vertical cook method all translate perfectly indoors.

Recipe Highlights

Inject breasts first, then legs and thighs: The breasts get the most injection volume because they're the largest muscle and the most prone to drying out. Work systematically — multiple injection points per breast, then the thighs, then the legs — until the entire butter mixture is used. You'll feel resistance in the meat when it's fully saturated; stop and move to the next injection point rather than forcing more liquid in.
Season the skin after mounting on the can: Applying Plowboys BBQ Yardbird Rub after the turkey is balanced upright on the can lets you coat all surfaces evenly — top, sides, and back — without disturbing the balance of the bird. Seasoning before mounting risks rub transfer to your hands as you maneuver the bird onto the can.
Place on the right side of the YS640s, away from the fire box: The YS640s generates its most intense heat on the left side near the fire box. Positioning the turkey on the right ensures pure indirect heat for the entire cook — no hot spots, no uneven browning, no scorching on the side closest to the flame.
Pull at 155°F and rest 20 minutes: The 20-minute rest with the turkey still upright on the can allows the carryover heat to safely bring the breast to 165°F while the juices redistribute through the meat. Carving immediately at 155°F will result in a flood of juice lost to the cutting board — the rest is doing real work.