Chicken Broth Steamed Turkey Beer Can Style
Channel: Paw Daddy's BlindHawg BBQ
Date: 19/11/2022

This video shows you how to create a great Thanksgiving Turkey Beer Can Style without the beer

Chapters
0:00 Intro
0:50 Preparing The Turkey
1:01 Injecting The Turkey
1:16 Adding The Duck Fat
1:33 Grilling The Turkey
2:20 Summary
2:37 Outro

Recipe
Add ½ cup - 1 Cup of the low sodium Chicken Broth to a microwave safe container
add ½ cup unsalted butter ( 1 Stick)
I'm melting the butter into the broth using the microwave.
This can foam up a bit so be careful.

Stir in 1 TBS Lemon Juice

½ tsp Black Pepper

¼ tsp White Pepper

1/8 tsp Rosemary, 1/8 tsp Sage, 1/8 Thyme

Remove everything from the cavity of the Turkey, trim any loose skin, I'm removing the Pygostyle (tail) 

Wash or don't wash but either way
Dry the turkey with paper towels

Using an injection needle inject the breast in several places on both sides with the injection marinade

Add the left over injection marinade into the steamer. Add some more of the chicken broth to bring the level up to at least half full

I'm using Duck Fat in a spray can to serve as a binder and enhance the skin flavor.

Rub the entire turkey with the duck fat and then sprinkle on your rub.

I'm using John A Adam Mesquite Grilled Chicken Rub .
I love this rub. 

Now mount turkey on the steamer on top of your drip pan and touch up the turkey with a little more rub if needed.

Today I'm using my Char Grill Akorn Kamado with lump charcoal at 350 F
I have a Fireboard 2 pro to controll the temerature. I'm not using the Akorn's grate because you need some head room for the turkey. The large size of the drip pan protectects the turkey from the direct heat. No matter what grill that you are cooking on, set it up for indirect heat.

Rotate the turkey frequently, at least every hour.

Check the temperature with an instant read thermometer or you can use a probe based thermometer if that's your preference.

165 F internal is the minimum Safe temperature. I like to go a little bit higher.
Make sure that when you take the temperature that you shove the probe down into the breast. You don't want to measure just surface temperature.You need to know the temperature deep inside the breast.

Let the turkey rest at least 15 minutes before cutting.

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