Char onions & blister red bell peppers and jalapeños.Cover in a bowl for a few minutes, peel skin and finely chop.
Bring pineapple juice, 1 Tbsp Budweiser, brown sugar, and mustard to boil in a small saucepan, stirring to dissolve sugar. Boil until the glaze has thickened slightly, about 1 minute. Season with salt and pepper.
Mix pineapple, red pepper, cilantro, onion, and chiles in a medium bowl. Season with salt and pepper.
Stand Turkey on an open tallboy Budweiser can inserted into the cavity and brush with glaze over indirect heat.Glaze every 20-30 minutes until Turkey is fully cooked (170°F (77°C).Let rest 5 -10 minutes.
Spoon salsa over sliced turkey and serve.
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