The Woodchuck Amber Can Turkey

Our cans of Woodchuck Amber Hard Cider were developed as a request from our fans. As many parks and protected areas do not allow glass, our more adventurous drinkers were having a hard time bringing Woodchuck on their journeys. With that, we decided to start canning our signature style. What else is our Amber Can good for besides filling a cooler, and taking into the backcountry? For cooking a turkey! Why not make turkey juicier with the sweet taste of cider? Here’s how you can do it:

Woodchuck Amber Can Turkey


  • Turkey
  • 1 Woodchuck Amber Hard Cider Can
  • ½ cup of Chicken Broth
  • ¼ cup of unsalted butter
  • 2 tbsp. of Rosemary
  • 2 tbsp. of Thyme
  • Pinch of Salt and Pepper


Preheat oven to 450° F.

Make sure to determine the weight of your turkey to plan accordingly. The cook time will be 13 minutes per pound. For this recipe, we are using a 13 lb. turkey, but make sure to adjust appropriately.

Furthermore, depending on how the turkey arrived to your kitchen, make sure the feathers are plucked, you’ve removed the neck and giblets, and the holiday bird is clean. Once ready, lay the turkey breast down in the cooking apparatus of your choice, and tie the legs together.

Take the unsalted butter and evenly spread over the skin of the turkey. This will give you a moist, yet crisp skin!

Sprinkle the pinch of salt and pepper across the skin of the bird, and 1 tbsp. of both the rosemary and thyme. Take the second tbsp. of both spices and sprinkle within the cavity of the bird.

Take your can of Woodchuck Amber Hard Cider and open the tab about half way. With the mouth of the can positioned up, insert the can into the cavity of the bird. Some of the cider will spill into the turkey, which is a-ok! You’ll have about a third of the cider remaining in the can. Add the ½ cup of chicken broth to the base of the pan for added moisture.

Cover your turkey with tin foil, stick the turkey in the oven, and turn the temperature down to 350° F. Keep the bird covered for the first hour, and then remove the tinfoil and baste. Continue to baste every 30 minutes until the turkey has finished cooking. The turkey should be 165° F, so make sure to test the thickest part for the temperature.

Even though it may be hard, let the turkey sit for about 10-15 minutes before carving. (Avoid burning those fingers!)

Set that beautiful bird in the middle of the table, surround it with your favorite thanksgiving dishes, and enjoy one of the year’s best holidays!

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