serves 1 12- to 15-pound turkey
4 tablespoons butter, softened
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, stripped and chopped
1 tablespoon fresh rosemary, stripped and chopped
Zest of 1 lemon
Salt and pepper
1 12- to 15-pound turkey
2/3 of a “tall boy” beer, the top third poured out (or drank)
Turn on a burner on one side of the grill. Keep the lid down and allow the grill to preheat while you prepare the turkey.
In a small bowl, mix together the butter, fresh herbs and lemon zest, and season with salt and pepper. Loosen the skin of the turkey and rub the butter mixture under the skin.
On the opposite side of the grill from the burner that is on, place the beer can. Carefully place the turkey cavity (legs side down) on top of the beer can. Make sure the turkey is upright and standing on its own.
Close the lid of the grill and do not open. Cook for 45 minutes, open the grill, rotate the turkey and close the grill again. Allow to cook for another 35-45 minutes, or until desired doneness (I pulled mine at 160°F).
Let the turkey rest for at least 30 minutes, carve and serve.