Basic Stuff

• 13-15 lb turkey
• 1 lb bread crumbs or stuffing mix
• 2 onions - chopped
• 2 green peppers - chopped
• 1 bunch celery - chopped
• 1 bunch garlic - chopped
• 1 cup extra virgin olive oil or vegetable oil
• 6 stalks of asparagus - halved (or 6 carrots peeled and halved)
• 12 small red potatoes
• 12 mushrooms

Rub

• 2 Tbsp garlic powder
• 1 Tbsp ground rosemary
• 1 Tbsp ground thyme
• 1 tsp oregano
• 1 tsp celery powder
• Liquid Flavor Essence
• 15 oz. Arcadia Hopmouth Double IPA or equivalent

1. Add the beer to the flavor bse of the the infusion cooker. (If using a beer can, use full can, place on cookie sheet for support, use three cleaned melon sized rocks arranged triangularly around the bird to support it.
2. Place the turkey on the flavor tower of the infusion cooker with the neck down (using the neck hole). (If using a beer can you will need to modify the top of the can to fit snugly with in the turkey neck, or make vertical slits along the rim of the neck hole to make the opening wider.) Place infusion tower over the base. Using a basting brush , paint the turkey with the olive oil and generously apply the rub.
3. Around the base of the bird arrange the red potatoes, asparagus or carrots and mushrooms.
4. Combine the remaining vegetables with the dried bread crumbs and stuff into the the hind end of the bird, now sticking up. Stuff what you can into the bird and save the remaining stuffing to mix with the bird stuffing after cooking.
5. In a conventional oven cook at 350 deg for about 2 hours or until the drippings are clear and the leg quarters move easily in their joints. The temperature in the thick part of the thigh should be 170 deg and breast should be 163 deg. Cover over browning spots with aluminum foil.
6. Allow the bird to rest 30 min. after cooking.

Source: Great Lakes Brewing News Oct/Nov 2007