Prep 20 mins
Cook 0 mins
This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning.
- 1 large turkey
- 1 (24 ounce) can beer
- 1 1⁄4 cups butter
- 2 1⁄2 tablespoons garlic salt
- 2 1⁄2 tablespoons tony chachere's cajun seasoning
- 2 1⁄2 tablespoons all purpose Greek seasoning
- 1 1⁄2 teaspoons onion salt
- Thaw the turkey and place in a roasting pan. Put 2 sticks of butter in the cavity of the turkey. Take 1/2 stick of butter and rub on the turkey itself. Pour 1/4 can of beer in the bottom of the roasting pan. Place desired amount of seasonings in the beer can (we love tons of flavor, so we use about 1 tablespoons each of garlic salt, cajun seasoning and greek seasoning and 1 teaspoons of onion salt. Place can into the cavity of turkey, top first. Leave the can sticking out of the cavity a couple of inches. Pat seasonings on the buttered turkey. Cover with aluminum foil. Cook as directed on bird.
This produced the juiciest turkey I've ever eaten! I didn't have time to buy cajun and greek seasoning. Instead, I used garlic salt, onion salt, and poultry seasoning. DH and I are already talking about making this for next year's Thanksgiving and will be trying it with your suggested seasonings. Thanks for posting!