BEER BUTT TURKEY

I offer this as a continuing part of our outdoor cooking for a crowd theme:

Since Dad passed away on the last day of 1989, Barb's husband Tim has been the champion turkey griller in the family. I have done some really kick hinder grilled turkeys, but none somehow quite as good as Tim's. Till this year. At least, that's what my son Steven says. The great thing about this method of cooking turkey is that the white meat stays wonderfully moist! And cooking times are reduced about 25%. Try this, I GUARANTEE you'll love it!

You'll need:

1 Turkey, thawed
commercial Poultry Seasoning
1 Foster' Oil Can (24oz or 32oz)
Squeeze Parkay

24-48 hours before grilling, prepare turkey by removing giblets and washing thoroughly inside and out. Pat dry (inside and out). Cut off "Parson's Nose" (that triangular piece of fatty flesh at the turkey's butt. Rub a generous amount of poultry seasoning into skin and cavity of bird. Cover (I use oven roasting bag). Refrigerate.

Prepare Kettle as described in PULLED PORK BBQ.*

Remove half the contents of the Foster's can (I know how I would go about this, but you use your own judgment). Center turkey over the drip pan. With the keyhole side facing UP, slide the Foster's can into the birds cavity so about half the can is left exposed. Cover grill. After every hour, add 9 coals to each side and brush the bird with Squeeze Parkay. Cooking time is about 12-15 min per pound.

* always use charcoal briquets made from real wood like Kingsford (hickory) or Royal Oak (white oak). Most cheaper brands like Great Lakes or your store brands are made of pressed carbon. The flavor they impart in your food is entirely different than that of the wood based coals.