Smokin', Drunkin', Flame-Broiled Turkey (Turkey on a Beer Can)

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“Started off as just Turkey on a beer can, or "Beer-But" turkey. But with a little "wing dripping" action in the oven we added the Smokin, then when the turkey fell over we added the Flamed-Broiled. Try as I might I'm sure I'll never be able to duplicate this recipe, it was truly the BEST turkey any of us have ever had. I wish I would have taken a picture of this beautiful Christmas Day Turkey. FYI- The measurements for the spices for the rub are approximate. Good Luck!”
2hrs 20mins

Ingredients Nutrition


  1. Move rack to the lowest level and Preheat oven to 350.
  2. Make sure your turkey if fully thawed, rinsed and dry.
  3. It's a good idea to do a do a 'test run' before adding the seasonings by placing the bird on the can to ensure it's stable (keep in mind that if it topples in the oven TURN THE OVEN OFF so the juices don't trigger any flames. Also, plan to stand the bird on a full size cookie sheet to avoid drippings causing smoke, and to catch any drippings should the bird topple.
  4. Open beer and pour out about 1/4 of the can (you'll need the liquid as the bird cooks for at least 2 hours).
  5. Add about 3-4 cloves of the minced garlic to the beer can. The remaining clove (s) can be gently placed under the turkey skin, or put it all in the beer can.
  6. Add thyme to the beer can.
  7. Mix all spices together (except thyme) and pat onto the turkey (inside and out)
  8. Get some help and put the bird on the can, again making sure it's stable. Between its legs and the can it should make a 'tripod'. Put the turkey on a cookie sheet and put on the lowest rack in your oven.
  9. Cook at 350 for approx 2 1/2 hours depending on the size. Stay close by! This is not a recipe you can walk away from, since there is the chance it can tip over. Check on it often to make sure the wings and skin aren't browning to much, if they start to simple cover them with foil.

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