Guinness Beer Can Turkey with Coffee Rub
This is an easy recipe for how to make guinness beer can turkey with a wonderful coffee rub. You can also use this same recipe on a roasting chicken. Guinness is my favorite hands down. It is lower in calories than most beers. It has a rich, decadent taste with a slight hint of coffee. Make your coffee rub with good quality freshly ground strong espresso roast coffee beans. The Guinness beer can turkey was my first beer can turkey. Be sure to use a small turkey. You can roast in the oven, or on the grill.
Guinness Beer Can Turkey with Coffee Rub Recipe
- 1 8-10 lb turkey, thawed, gizzards and neck removed
- 1 can Guinness beer
- a few sprigs each of sage, rosemary, and thyme
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/2 gallon water
- 1 1/2 gallons heavily iced water
- 2 tablespoons brown sugar
- 1 tablespoon freshly finely ground expresso coffee
- 1 tablespoon poultry seasoning
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups turkey stock, and the what’s left of the liquid in the beer can
- turkey neck
- 1/2 onion
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 5 cups water
- Add salt and sugar to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until everything is dissolved. 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.
- Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Mix all rub ingredients well, then rub the turkey with the spices all over. Open the beer, and pour about 1/4 cup out, and stuff the herb sprigs 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.
- While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, 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.