I prefer a gas grill. The weber beer can holder is well constructed and should last a life time.(My opinion). Check occasionally and add additional stock or water as needed. You can baste the bird with other flavors to use your personal taste. Bird will be perfectly cooked with nice crispy skin and the meat will be moist and never dry. Pour the drippings into another container or place the pan directly over high heat and make the gravy right in the same pan after removing most of the fat. Add a little butter for added flavor. Clean up is a breeze.
1Rinse turkey well and pat dry remembering to remove the giblets.
2generously rub all over with the poultry seasoning.
3Use additional seasonings or herbs to suit your taste.
4Open can of beer and pour out at least half. Insert can into the Weber holder. Place in the baking pan and pour excess beer into the pan.
5Add stock to the baking pan which will reduce and makes the best tasting gravy.
6Cook in the oven set at around 375 to 400, or use a grill. My favorite is a gas grill. Weber of course. I remove the temperature indicator and replace it with a digital temperature probe with setting as recommended for poultry.
7Check occasionally and add additional liquid as needed.