Budweiser Turkey with Cajun Rub

Budweiser is a favorite traditional ale for many Americans. I paired the beer with a my delicious southern spice blend. You could also use your favorite Cajun seasoning. Remember that the best way to do beer can turkey, is to use a very small turkey. Smaller turkeys are younger and more tender. You can do this recipe in the oven in a roasting pan, or on the grill. There is a great little wire holder made especially for beer can chicken you can find in the grilling section of your home store, which will also work perfectly for your turkey bird.

Ingredients

• 1 8-10 lb turkey, thawed, gizzards and neck removed
• 1 can Budweiser beer
• A few sprigs of oregano and thyme

Brine

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/2 gallon water
• 1 1/2 gallons heavily iced water
• 1 onion
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 bay leaves

Rub

• 4 tablespoons southern spice blend

Gravy

• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups turkey stock, and the what’s left of the liquid in the beer can

Turkey stock

• turkey neck
• giblets
• 1/2 onion
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic
• 5 cups water

Method

1. Add salt, sugar, thyme, onion, oregano, and garlic to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.
2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with southern spice blend all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the oregano and thyme into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.
3. While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, onions, garlic, and spices to a saucepan. Add 5 cups of water. Bring to boil, and then reduce to a simmer. Simmer for about 2 hours, while turkey is roasting. Stock is done when meat is coming away from the neck bone. Strain stock before using. Melt butter in skillet. Sprinkle in flour. Cook the roux until it has browned, and is fragrant. Whisk in turkey stock. Bring back to a boil, and reduce to a simmer.