Grilled Beer Can Turkey Breast with Barbecue Rub
Beer can turkey breast is a showstopping grilled poultry dish that uses the beer can as a steam chamber, keeping the meat incredibly moist and tender inside while developing a flavorful, caramelized crust. The vertical positioning allows heat to circulate evenly around the breast, eliminating dry spots. The barbecue rub creates a savory, smoky exterior that contrasts beautifully with the juicy, herb-infused interior. This method works exceptionally well for bone-in turkey breasts, which are often challenging to cook evenly. Perfect for backyard cookouts, holiday entertaining, or anyone seeking restaurant-quality smoked poultry without lengthy smoking times. The technique is ideal for spring and summer grilling when you want impressive results in roughly two hours total. What sets this version apart is its simplicity—just three seasoning components and minimal equipment transform a basic turkey breast into something memorable. The beer contributes subtle aromatic notes while the vertical positioning ensures professional-level moisture retention.
Ingredients
Instructions
- 1
Heat half of your grill over medium heat, keeping the lid closed.
- 2
Remove turkey from packaging and pat dry on a cutting board.
- 3
Brush turkey with vegetable oil and sprinkle barbecue rub evenly over the surface, pressing it in to adhere.
- 4
Open the beer can and pour 3 ounces into a sturdy metal pan.
- 5
Place the beer can in the pan and carefully position the turkey upright over the can, balancing it or leaning it against the pan side if needed.
- 6
Insert a meat thermometer into the thickest part of the breast without touching bone.
- 7
Place the pan on the cool side of the grill, close the lid, and cook for one hour without opening.
- 8
Baste the turkey with pan drippings and check the temperature.
- 9
Continue cooking until the temperature reaches 160°F.
- 10
Transfer turkey to a clean platter and rest for 10 to 15 minutes.
- 11
Verify the temperature has reached 165°F before slicing and serving.
Tips
Choose a beer that's light and subtle—lagers, shandies, or citrus-forward sours work best. Avoid hoppy or intensely bitter beers that overpower the turkey's natural flavor. You can also use a homemade spice rub combining pantry staples for customized seasoning.
Insert the thermometer into the thickest part of the breast without touching bone for accurate doneness readings. Keep a digital instant-read thermometer on hand to monitor temperature throughout cooking without lifting the lid repeatedly.
Let the turkey rest 10 to 15 minutes after removing it from the grill. Carryover cooking raises the internal temperature to the safe 165°F mark while allowing juices to redistribute, ensuring moist, tender meat.
Good to Know
Refrigerate leftover sliced turkey in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.
Prepare and apply the rub to the turkey up to 8 hours before grilling. Store covered in the refrigerator. This allows flavors to penetrate the meat.
Serve sliced with corn on the cob, grilled vegetables, coleslaw, or cornbread. Pairs well with light lagers or citrus-forward beers.
Common Mistakes
Do not skip the resting period to avoid tough, dry meat and uneven juice distribution.
Do not use a very hoppy or bitter beer to avoid overpowering the turkey's delicate flavor.
Do not lift the lid during the first hour of cooking to avoid heat loss and uneven cooking.
Substitutions
varies by blend
FAQ
Can I use a boneless turkey breast instead of bone-in?
Yes, but bone-in breasts are recommended because the bone conducts heat and keeps meat moister. Boneless breasts will cook faster—check temperature around 45 to 50 minutes. Adjust resting time accordingly.
What if I don't have a gas grill or can't maintain 350°F on charcoal?
You can use a charcoal grill by creating two heat zones. Place lit coals on one side for medium heat, then position the pan on the cooler side. Monitor temperature with a grill thermometer and adjust coal placement as needed.
Can I freeze the cooked turkey and how long does it keep?
Yes, freeze sliced or whole cooked turkey for up to 3 months in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating. Refrigerated cooked turkey stays safe for 3 to 4 days.