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Beer can turkey? OK - I love beer can chicken, but will it work for turkey?

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1. Beer Can Turkey 1 (9 to 10 pound) whole turkey, thawed or fresh 2 teaspoons dry mustard 2 teaspoons granulated onion 2 teaspoons paprika 2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/4 cup canola oil 12 to 24 ounces beer Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well. In a small bowl combine spices, herbs and seasonings. Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to Indirect Medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside. Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub. Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird. Grill over Indirect Medium heat for about 2-3 hours until the juices run clear and a meat thermometer registers 185 degrees F in thigh and 170 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer. Let turkey rest at least 20 minutes before carving. Serve warm. Makes 12 servings. Note: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid. hope this helps. good luck and enjoy.
2. http://www.cookingforengineers.com/recipe/144/Smoked-Beer-Can-Turkey Sure, it will..here is a step-by-step how to do it.
3. Yes. Just buy a large can like Foster's lager from Australia. The can fits better in a Turkey and they are usually thicker Aluminum for sturdiness.
4. yes it will heres the recipe from my cook book. Dave’s Famous Beer Can Chicken or Turkey "Diabetic Cast Iron Covered Wagon Cookin'" by David Herzog For chicken: 1 3 to 4 lb. whole fryer chicken, rinsed and patted dry 1 12 oz. can of your favorite beer 2 Tbs. granulated garlic 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 whole chipotle pepper in adobo sauce Apple wood chips For turkey: 1 14 to 20 lb. turkey, rinsed, and patted dry 1 can Fosters beer 6 Tbs. granulated garlic 2 Tbs. kosher salt 1 Tbs. freshly ground black pepper 3 whole chipotle peppers in adobo sauce 2 sprigs fresh rosemary (optional) Apple wood chips Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. and place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!