How to make it

  • 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.
  • Makes 12 servings.
  • Note: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid.
  • Recipe provided courtesy of the National Turkey Federation. Recipe adapted from Honeysuckle White and Elizabeth Karmel, creator of Grill Friends™ Ceramics and Tools.
  • from

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  • ttaaccoo 7 years ago
    Gosh!! I was throwing this thought around with my DH last wk. Do you have a "sitter"? is it made of clay? How about one of those tall cans, like tomato juice used to come in. Something big enough for a small turkey!! I did this one time in the oven with a regular chicken/beercan, and it was great!!.
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