Sunday, November 18, 2007

Turkey in a Dutch oven part 1 of 3

The third way and my favorite quick way to cook a turkey is the Beer Can turkey! BBQ it in your 12" Dutch oven with out a lid and the results are beautiful! No basting to worry about and it cooks in a little more then 2 1/2 hours for a 18 pound bird. Why it cooks so fast? It cooks from the inside and outside at the same time! Thats Beer Can BEAUTY!

Dave’s Famous Beer Can Chicken or Turkey

For chicken:

1 3 to 4 lb. whole fryer chicken, rinsed and patted dry

1 12 oz. can of your favorite beer

2 Tbs. granulated garlic

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 whole chipotle pepper in adobo sauce

Apple wood chips

For turkey:

1 14 to 20 lb. turkey, rinsed, and patted dry

1 can Fosters beer

6 Tbs. granulated garlic

2 Tbs. kosher salt

1 Tbs. freshly ground black pepper

3 whole chipotle peppers in adobo sauce

2 sprigs fresh rosemary (optional)

Apple wood chips

Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. and place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!

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