YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
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!
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
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
INSTRUCTIONS
- 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.
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!
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
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
INSTRUCTIONS
- 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.
