Ingredients Jump to Instructions ↓

  1. 1 (9 to 10 pound) whole turkey, thawed or fresh

  2. 2 teaspoons dry mustard

  3. 2 teaspoons granulated onion

  4. 2 teaspoons paprika

  5. 2 teaspoons kosher salt

  6. 1 teaspoon granulated garlic

  7. 1 teaspoon ground coriander

  8. 1 teaspoon ground cumin

  9. 1 teaspoon freshly ground black pepper

  10. 1/4 cup canola oil

  11. 12 to 24 ounces beer

Instructions Jump to Ingredients ↑

  1. Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well. In a small bowl combine spices, herbs and seasonings. Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to Indirect Medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside. Blot turkey dry with paper towels. Rub interior of bird with 2 to 3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub. Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird. Grill over Indirect Medium heat for about 2 to 3 hours until the juices run clear and a meat thermometer registers 185°F (approximately 85°C) in thigh and 170°F (80°C) in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer. Let turkey rest at least 20 minutes before carving. Serve warm.


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