Beer Can Turkey Breast

By Meghan Payne-Hensley, Meg's Everyday Indulgence
Culinary Setting
Meal Type
Main Course, Entrée
2 HR 10 MIN

About this Dish

“Kick off summer right with this incredible Beer Can Turkey Breast. Spiced with my favorite BBQ rub, it turns out perfectly moist and juicy on the grill. Using this beer can method and indirect heat on the grill, you end up with the best turkey around.” –Meghan Payne-Hensley, Meg’s Everyday Indulgence

Cooking Style
Bone-In Breast
Dish Type


4-5 lb bone-in turkey breast

2 tbsp vegetable oil

1/3 c barbecue rub

12 oz can beer


Heat half of your grill over medium heat (350°F for a gas grill). Keep the lid closed.

Remove turkey from packaging and discard any packets that may be included. Pat dry and place on a dishwasher safe cutting board. Brush the turkey with vegetable oil. Sprinkle rub over the turkey and press in to ensure it's all covered.

Open the can of beer and pour out 3 ounces into a sturdy metal pan that can go on the grill. Place can into the pan. Place turkey over the can of beer and balance it so that it is upright. If it will not balance on its own, lean it against the side of the pan.

Insert a meat thermometer into the thickest part of the turkey breast, making sure it's not touching bone. Place the pan onto the cool side of the grill and close the lid quickly. Cook for one hour without lifting the lid. Baste turkey with any drippings from the pan and check the temperature. Continue cooking until temperature reaches 160°F.

Place the turkey on a clean platter and let rest for 10 to 15 minutes. In this time the turkey will continue cooking.

Use your meat thermometer to ensure the temperature has reached 165°F.

Slice and serve.