We usually do this on the grill or smoker, but this one I did in the oven.
I used a 5 pound hen, seasonings and rubs, and a can of beer...I
choose Budweiser.
Lower your oven rack to its lowest point.
Preheat your oven to 250 F.
I removed the organs from the bird's cavity and wash it under running water.
I salted and peppered the cavity
and I next separated the skin and used a little of my favorite dry
rub on the breast meat of the bird.
Then after pressing the skin back down, I rubbed a little olive oil on it.
Ready for salt and pepper and a little Adobe too.
The oven was preheated at 250 degrees F and was ready to receive the bird!
.
Now with the bird seasoned and ready to go, I opened the beer and put
it in the birds cavity, open end up...
I transferred the bird and its beer to a 10 by 13 baking pan, and
with the bird standing upright on the beer,
slowly and gently placed the bird in the oven...
it looked like it was standing in the oven!
I baked it for 3 and a half hours.
I checked the temperature of the bird's thigh and my talking cooking
thermometer gave me a temp of 181 F.
Perfect1
I pulled the bird out and let him rest for a few minutes...probably about 10.
My wife said it looked delicious standing there!
I lifted the bird up and at the same time pulled down on the beer can.
Be careful, the can is a little hot and so is the beer that is still
in the can.
With the beer removed, we practiced our Thanksgiving Turkey carving on it....
and it was delicious!
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