John Sharp also likes to enjoy the outdoors with a turkey on the grill. He took inspiration from the "beer butt" method that has been a popular way to grill chickens in recent years.
The first challenge was finding a beer can that was big enough to hold a hefty turkey. Then it's just a matter of cutting the top off the can, placing it on a pan on the the grill and carefully balancing the turkey over the can. Keep the grill burning at around 375F / 190c, until the turkey reaches the appropriate temperature.
The beer steams and boils into the body cavity, resulting in a moist, tender turkey. John was happy with the result and is thinking of replacing the beer with bourbon for Christmas!