Canned turkey beer or turkey backside beer is a wonderfully delicious way to grill or roast turkey this holiday season. The moisture in the beer will help ensure that the bird’s breast stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the beer can and add a complementary massage for the bird. Here are 5 great ideas for your favorite beers and complimentary pickles and rubs.

Turkey Guinness with Coffee Rub

Ingredients

* 1 8-10 pounds. turkey, thawed, without gizzards or neck
* 1 can of Guinness beer
* some sprigs of sage, rosemary and thyme

Brine

* 1 cup of salt
* 1/2 cup brown sugar
* 1/2 gallon of water
* 1 1/2 gallons of very cold water

Rub

* 2 tablespoons brown sugar
* 1 tablespoon freshly ground bold coffee
* 1 tablespoon poultry seasoning

Icehouse turkey with 5 seasoned spices

Ingredients

* 1 8-10 pounds. turkey, thawed, without gizzards or neck
* 1 can of Icehouse beer
* 1 lemongrass stalk, sliced

Brine

* 1 cup of salt
* 1/2 cup brown sugar
* 1/2 gallon of water
* 1 1/2 gallons of very cold water

Rub

* 2 tablespoons of 5 powdered spices

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 pounds. turkey, thawed, without gizzards or neck
* 1 can of Budweiser beer
* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon of water
* 1 1/2 gallons of very cold water
* 1 onion
* 3 garlic cloves
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon of black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon of cumin

Heineken Turkey with Sumac Rub

– Powdered sumac spice is a very popular Middle Eastern spice, you can find it in specialty stores or online spice stores.

Ingredients

* 1 8-10 pounds. turkey, thawed, without gizzards or neck
* 1 can of Heineken beer
* A few sprigs of oregano and the juice of a lemon.

Brine

* 1 cup of salt
* 1/2 cup brown sugar
* 1/2 gallon of water
* 1 1/2 gallons of very cold water
* 1 onion
* 3 garlic cloves
* 1 teaspoon dried oregano
* 1 lemon sliced

Rub

* 4 tablespoons of sumac powder

Steel Reserve Turkey with Ancho Chili Sauce

Ingredients

* 1 8-10 pounds. turkey, thawed, without gizzards or neck
* 1 can of Steel Reserve beer
* A few sprigs of coriander

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon of water
* 1 1/2 gallons of very cold water
* 1 onion
* 3 garlic cloves
* 1 teaspoon dried oregano
* 1 teaspoon dried coriander

Rub

* 2 tablespoons finely ground ancho peppers
* 2 teaspoons of cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

Method for all recipes

1. Add all brine ingredients except water to large sauce pot. Now add 1/2 gallon of water and bring to a boil. Boil until the onions are soft. Let the mixture cool and add it to a large pot or container, large enough for your bird. Add the very cold water and make sure the mixture is ice cold before adding the bird. Add the bird and the brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse the bird very well and pat it dry. Sprinkle the bird with spices all over and rub the skin. Open the beer, pour in about 1/4 cup, and place the herbs in the can. Place the beer can in the holder, if you use one, and place the turkey in the beer can. The butt of the bird should be perched on the can. Broil until the internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove it from the oven or grill and wrap it in aluminum foil for at least 1 hour before cutting.