Prep 20 mins
Cook 1 hr
Thanksgiving will never be the same! This recip came from my fiance's first ex-wife's father... and it is the only way we fix turkey anymore. The apples & veggies make it really juicy and really bring out the flavors. I highly recommend grilling on charcoal; it produces a much better flavor than propane.
- 1 whole turkey (I recommend Butterball, and get one with a "popper" so you know when it's done)
- apple, cut into large pieces (don't worry about peeling & coring)
- celery, cut into large pieces
- carrot, cut into large pieces
- onion, cut into large pieces
- 1 (12 ounce) can beer
- salt & pepper
- Thaw the turkey. Pull out the insides and set aside. Place turkey in an E-Z Foil pan (one of those disposable foil pans with high sides). Don't forget to support the bottom when you move the turkey or the bottom will fall out and you'll have a mess!
- Stuff the turkey with the apples and vegetables. Slather the outside of the bird with margarine. Put the neck, heart, and other "innards" around the turkey to add flavor.
- Season turkey generously. I tried to put this into the ingredients, but I was having technical difficulties. I recommend Mrs. Dash, Old Bay, or any poultry or grilling seasonings that you like. You really can't screw this up.
- Pour beer around the turkey and use a baster to squirt it inside. Cover the pan with foil, but make sure the foil is in a dome and not touching the turkey!
- Grill it until the popper pops out or check it with a meat thermometer.
- When you carve the turkey, use the baster to squirt the broth onto it for extra juiciness. You are not going to want to eat the apples & veggies; they get really soggy and aren't good. However, I always strain the remaining broth into a bowl and freeze it to use in my "Brown Jug Soup" (I have the recipe on here).