Holiday recipes

Beer can turkey

Beer Can Turkey

Add heat and flavor to your bird this Thanksgiving. Free up your oven for cooking sides and desserts while the turkey is barbecuing. The beer keeps the turkey plump and juicy while the smoked paprika, cumin and spices give it delicious flavor. 

• Prep Time: 20 minutes

• Cook Time: 2 hours

• Serves: 20 people


Recipe makes 20 Servings

1 each 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


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.


Buttered rolls

What is a Thanksgiving feast with bread on your food spread? Don’t just go to the store and buy the ones you stick in your oven for a few minutes when you can spend less and make the dough, which also tastes much better. There are soft dinner no-knead rolls that are waiting to be buttered. This recipe makes 12 rolls.


1 tbsp dry yeast

1/4 cup normal white sugar

1/2 cup warm water

20 oz bread flour

1 1/2 tsp salt

1 cup milk

3 1/2 tbsp unsalted butter, melted and cooled

2 eggs, at room temperature, beaten with fork

1 tbsp butter, melted, for brushing


Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water.

Leave for 5 minutes until it froths.

Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the center, then add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined (thick and sticky).

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 to 2 hours or until almost tripled in volume.

Bake for 15-18 minutes, or until the surface is a golden brown. The surface color is the best test for this recipe.