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“This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning.”

Ingredients Nutrition

  • 1 large turkey
  • 1 (24 ounce) can beer
  • 1 14 cups butter
  • 2 12 tablespoons garlic salt
  • 2 12 tablespoons tony chachere's cajun seasoning
  • 2 12 tablespoons all purpose Greek seasoning
  • 1 12 teaspoons onion salt


  1. Thaw the turkey and place in a roasting pan. Put 2 sticks of butter in the cavity of the turkey. Take 1/2 stick of butter and rub on the turkey itself. Pour 1/4 can of beer in the bottom of the roasting pan. Place desired amount of seasonings in the beer can (we love tons of flavor, so we use about 1 tablespoons each of garlic salt, cajun seasoning and greek seasoning and 1 teaspoons of onion salt. Place can into the cavity of turkey, top first. Leave the can sticking out of the cavity a couple of inches. Pat seasonings on the buttered turkey. Cover with aluminum foil. Cook as directed on bird.

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