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Nutrition Facts
Serving Size 228 g
(Approx. 20 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 270 mg 11%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 42 g
Vitamin A 6% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beer Can Turkey
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 h 20 m
20  People


Recipe makes 20 Servings

1 10 lb turkey, thawed
1 Tbsp smoked Spanish paprika
1 Tbsp granulated garlic
1/2 Tbsp roasted cumin
1/2 Tsp kosher salt
1 Tsp black pepper
24 Oz lager beer
1/4 cup(s) canola oil
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Remove neck and giblets from cavity of turkey.
Rinse turkey inside and out.
Pre-heat one side of grill to 400°F.
Combine paprika, garlic, cumin, salt, and pepper in a small bowl.
Thoroughly rub cavity of turkey with spice mixture (reserve half of mixture).
Open beer can and pour out a few tablespoons.
Insert beer can into bottom of turkey.
Place turkey and can in roasting pan. Position legs like a tripod to hold turkey up.
With basting brush, coat outside of turkey with canola oil.
Rub remaining spice mixture on outside of turkey.
Place pan with turkey on cooler side of grill.
Lower lid and cook covered for about an hour.
Open lid, turn turkey around in roasting pan, and cook for another hour. Turkey is ready when juices run clear and meat thermometer placed in thickest part of breast reads 165°F.
Remove turkey from grill and discard beer can.
Transfer turkey to cutting board and let sit for 20 minutes before carving.


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