A cheap can of beer is the recipe for a juicy Thanksgiving turkey

If you can beer can a chicken, you can beer can a turkey. Which means you can also can the brine yet still grill a juicy turkey.

Or you can beer can a turkey just because it's kinda fun.

Steam coming from evaporating beer out of a can stuffed inside a chicken pumps the poultry full of moisture as it cooks. The same goes for a turkey. You just need a bigger can of beer. 

Sure, you can brine your turkey before grilling to keep it from drying out. Provided you have a bucket large enough to hold your turkey and the brine liquid. And provided your fridge can accommodate your turkey-brine-filled bucket.

I did see a brine kit that includes seasonings and a large plastic bag, making it easier to fit your brine operation in the fridge. The kit cost $9. A can of Pabst Blue Ribbon will only set you back $2.

Assuming your budget and fridge space are maxed out at this time of year, here's what you need to know to do a beer can turkey.

Start with the right size turkey

Keep it under 16 pounds. This is the tipping point (literally) in my experience for standing a bird upright. I've tried with a turkey-zilla (over 20 pounds) only to discover it laying on its side during a trip out to the grill to add fresh charcoal. 

Start with the right size can of beer

This may be the most difficult task: finding a 32-ounce can of beer. Most tall cans are 24 ounces and too thin to keep turkeys from toppling. If your bird is closer to the 10-pound size, the more widely available "oil can" of Foster's may work. I suppose you could ask your local brewer for a Crowler (a 32-ounce can) of beer without the label, but it seems a shame to use a craft beer for this purpose. I mean, you could drink the craft beer, then use a funnel to fill the now empty can with cheap beer (probably the day after downing the craft beer), but now we've added a bunch of unnecessary work.

Rub the turkey with your favorite seasonings

Use about a ¼ to ½ cup of your preferred blend of spices to rub on the outside of the turkey. Don't have a favorite blend? There's no shortage of recipes on the internet. I used to make my own rub, but after getting good feedback from guests the first time I used Sweet Mama BBQ Rub from Fox Valley Technical College, it's been my rub of choice. (Not just for turkey, but most barbecue foods.) Plus all proceeds from the sale of Sweet Mama benefit the scholarship fund for the culinary arts program.

Prep the can and drip pan 

Open the can of beer and pour about half of it into a 9-inch disposable aluminum pan. Or if you feel the need, drink half the beer and just add water to the pan. Either way. No judging here.

Punch two more holes in the top of the can, remove and discard the tab.

Add a pinch to a handful of seasoning to the can.  

Stash your kettle grill's top rack

As you may have guessed, you're not going to be able to stand a turkey upright in a typical kettle-style grill and put a lid on it. Some of those chickens barely fit. 

So, we're going to grill it in the space normally reserved for coals and drip pans.

Start with a chimney full of briquettes. When they're sufficiently lit, dump them in a ring around your drip pan. 

As the coals come to temperature, it's time to set up the turkey.

Put it all together

Sliding the turkey onto the can is possible by yourself, but a second pair of hands will come in handy.

Hold the can while sliding on the turkey. (Did I really need to tell you to remove the neck, giblets and gravy pouch before this point? You did thaw the turkey right?) Adjust as needed to achieve a good balance. 

Pro tip: Do this setup as close to the grill as possible to minimize spilling during transportation.

Center the turkey in the drip pan. Add a few wood chips or chunks to add more smoky flavor. 

Close the lid. I usually cook mine with the vents wide open, but if you have the time, you can partially close the vents for a low-and-slow cook.

From here, you know what to do

Add 12 to 24 fresh briquettes about once an hour. There are competing theories about how much smoke meat will absorb, but I like to add a few chunks of wood with each set of fresh briquettes to keep the smoke rolling.

I use cherry wood because it imparts a lighter flavor than mesquite or hickory that can overpower the turkey flavor. Well, that, and I get hunks of cherry wood for free from my parents' land in Door County. 

Also, keep an eye on the drip pan. Add water if it is getting dry.

Cook to an internal temperature of 165 degrees F in the breast and 185 in the thigh. Insert the thermometer deep into the turkey without touching bone. The 16-pound bird I grilled for this story finished in 3 hours.

Remove turkey from can. Use a clean towel to hold the can while wiggling off the turkey. Again, a helping hand at this stage is helpful, but not necessary.

Loosely tent the turkey with foil and allow to rest for at least 15 minutes, though 30 minutes would be better, before carving.