How to Smoke a Turkey on a Weber Charcoal Grill

Smoking a turkey on a Weber charcoal grill results in a juicy, flavorful bird with a beautiful golden brown exterior While smoking a turkey requires some preparation and monitoring, the payoff is well worth the effort In this article, I’ll walk you through the full process of smoking a turkey on a Weber kettle grill from start to finish.

Benefits of Smoking a Turkey

There are several advantages to smoking a turkey rather than roasting it in the oven:

• Infuses the meat with delicious smoky flavor – Smoking exposes the turkey to smoke which penetrates the meat, adding wonderful barbecue flavor.

• Promotes browning and crisping of the skin – The hot, dry heat of the grill is ideal for getting a crispy, browned skin.

• Locks in moisture and enhances juiciness – Slow smoking at a low temperature keeps the turkey meat incredibly moist and tender.

• Allows for easy adding of wood flavor – It’s simple to add different wood chunks or chips to impart subtle flavor nuances.

• Frees up oven space – Smoking the turkey outside frees up your oven for sides and desserts.

• Provides a fun experience – Smoking a turkey is an interactive and engaging way to prepare your holiday bird.

Equipment Needed

To smoke a turkey on a Weber charcoal grill, you will need:

• Weber kettle grill – A 22″ model is ideal but an 18″ can work for smaller birds.

• Charcoal – Lump charcoal or briquettes work fine. Have about 100-120 briquettes for a 12-15 lb turkey.

• Chimney starter – Used to ignite charcoal.

• Wood chunks or chips – For smoke flavor. Try hickory, cherry, apple, pecan.

• Disposable drip pan – Catches drippings under turkey, prevents flare ups.

• Meat thermometer – Monitors doneness, aim for 165°F in breast and 175°F in thighs.

• Foil or paper – For tenting turkey after cooking.

• BBQ gloves & tongs – For safe handling of turkey.

Turkey Preparation

Proper preparation is key to a successfully smoked turkey:

• Select fresh turkey – Plan for roughly 1 lb per person and allow turkey to thaw in fridge 1-2 days before smoking.

• Remove giblets – Check inner cavities and remove bag containing giblets and neck.

• Trim excess fat – Use a knife or poultry shears to trim any excess fat and skin.

• Dry brine turkey – Gently loosen skin and rub salt under and on top of skin. Chill 12-24 hrs.

• Insert aromatics – Place halves of onion, apple, lemon etc. into main cavity for added flavor.

• Truss legs – Use butcher twine to secure drumsticks together to aid even cooking.

• Coat with oil and seasoning – Lightly coat turkey with olive oil, salt, and pepper prior to smoking.

Weber Grill Setup

Proper charcoal and grill setup is vital for smoking a turkey:

• Place disposable drip pan in center of charcoal grate and fill halfway with water to help regulate temperature.

• Fill chimney starter one-third full with charcoal and light until coals are partially ashen over.

• Carefully pour lit charcoal onto one side of grill. This will establish indirect heat for smoking.

• Add 2-3 wood chunks onto hot coals for smoke flavor. Try combinations like cherry/hickory.

• Preheat grill with vents open until desired temperature (225-250°F) is reached.

• Clean and oil grill grates. This prevents turkey from sticking.

• Use a meat thermometer to monitor grill temperature.

• Place prepared turkey on cool side of grill, away from direct heat source.

Maintaining Proper Temperature

Maintaining a steady low temperature is critical when smoking a turkey:

• Initially keep top and bottom vents wide open to reduce temperature.

• Once desired temp is reached, close bottom vents halfway. Use top vent to fine tune temps.

• Check temperature and add 6-10 fresh coals plus 1-2 new wood chunks every 45 mins to 1 hour as needed to maintain heat.

• Try to keep grill between 225-250°F for duration of smoke by adjusting top and bottom vents.

• Use a digital thermometer to monitor temperature. Open lid as infrequently as possible.

• Move turkey away from heat if flare ups occur or temperature creeps up.

• Add water to drip pan if needed to prevent drying out.

Smoking Timeline

When smoking a turkey, abide by these general timelines:

• Plan for roughly 15-20 minutes per pound at 225-250°F. A 15 lb turkey will take 4-5 hours.

• Maintain temp and add charcoal/wood for first 2-3 hours of smoking.

• Remove cheesecloth tent after 2-3 hours to brown and crisp skin.

• Start checking temperature about halfway through estimated cook time.

• Check in breast and thigh areas using an instant read thermometer.

• Cook until 165°F in breast, 175°F in thighs.

• When done, remove from grill and tent loosely with foil to rest 15-20 minutes.

Serving Smoked Turkey

Follow these tips for serving your masterfully smoked turkey:

• Allow turkey to rest tented for 15-20 minutes before carving.

• Use a sharp knife or electric knife to carefully slice turkey. Cut against the grain.

• Serve dark meat and white meat on separate plates for easier portioning.

• Garnish with fresh herbs like thyme, sage or rosemary.

• Provide turkey gravy, cranberry sauce and other traditional sides.

• Refrigerate leftovers within 2 hours and enjoy turkey sandwiches.

Smoking a turkey on a Weber grill takes some time and effort but the rave reviews from family and friends make it worthwhile. With the right preparation and monitoring, you’ll have a tender, juicy and smoky turkey to enjoy.