I got this recipe about 7 years ago from about.com, it was posted by Derrick Riches. It the recipe works great for grilling or mix it all up and put the turkey in a dutch oven. 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 please anyone. Full of flavor, moist and tender.
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 of beer and "dispose" of about 1/4 of the beer however you see fit. Place excess rub/beer back into the beer can. Place beer can into the cavity of the turkey, then place the turkey onto the grill. Cook over medium high heat for about 20 minutes per pound. Check for an internal temperature in the thigh of the turkey of 180 degrees F before removing from the grill. Allow the turkey to rest before carving.
When preparing your turkey in the dutch oven follow the same process of blending the rub minus the 24 oz of beer. Place a roasting rack/spacer to keep the bottom of the turkey from getting direct heat on the bottom of the dutch oven. Pour the 24 oz of beer in the bottom of the dutch oven. I used the hand test cooking temperature methods from http://www.dutchovendude.com/campfire-cooking.shtml
and kept the same number of coals on the top and under the dutch oven. I rotated the dutch oven and the lid approx. ever 30 minutes and added coals ever hour to maintain temperature. I also cooked the turkey in a fire pit (to protect the coals from the wind) on Thanksgiving day in Wisconsin (it was about 30 degrees F most of the day).
Both methods resulted in a very easy to carve bird with a very crispy, tasty skin.
Thanks to Derrick Riches for posting this on about. After making this turkey recipe for 7 years and adding the dutch oven cooking option I felt I needed to share it on bigoven.com
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 107 (57%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 26.2mg||8 %|
|Sodium 195mg||7 %|
|Potassium 198.8mg||5 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.4g|
|Protein 7.3g||10 %|
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Calories per serving: 188
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