Cooking a whole turkey on a charcoal grill may seem intimidating but it’s easier than you think with some preparation and the right techniques. A Weber kettle grill is perfectly designed to roast a turkey to crispy, juicy perfection.
In this comprehensive guide, I’ll walk you through step-by-step on how to cook the best turkey of your life in a Weber kettle grill You’ll learn how to prep the bird, set up the grill, adjust the vents for ideal heat control, add smoky flavor with wood chunks, and monitor the temperature Follow these tips and you’ll be rewarded with tender, juicy meat and crisp, golden skin.
Choosing and Preparing the Turkey
The ideal size turkey for the 22” Weber kettle grill is 10 to 15 pounds This allows enough space for indirect cooking while producing enough heat to sufficiently crisp the skin, Larger birds are difficult to maneuver and won’t fit as neatly in the kettle,
For the juiciest meat, brine the turkey. Dissolve 1 cup kosher salt and 1 cup sugar in 2 gallons of water to make the brine. Submerge the turkey, cover, and refrigerate 8-12 hours. Rinse and pat dry before cooking. Brining infuses flavor and moisture into the meat.
Next, coat the skin with olive oil or butter and generously season the turkey inside and out with salt, pepper and your favorite herbs and spices. Stuff the cavity with onions, apples and fresh herbs for added moisture and flavor. Truss the legs together to maintain the shape.
If desired, prepare a compound butter by mixing softened butter with garlic, rosemary, thyme and lemon zest. Set aside to dollop over the turkey when nearly finished cooking for extra richness.
Setting Up the Weber Kettle Grill
The kettle grill is ideal for indirect cooking, where the coals sit on one side and the food cooks on the other away from direct heat.
Start by filling a chimney starter about halfway with charcoal briquettes. Light and let burn until covered with gray ash. Carefully pour them out on one side of the grill’s charcoal grate.
Add a few unlit briquettes to create a heat zone for cooking. Place a disposable foil pan filled with water on the side with no coals to act as a heat diffuser. The water prevents flare-ups and keeps the turkey moist.
Install a high-quality grill thermometer near the turkey to monitor the temperature. Close the lid and open the bottom and top vents halfway to allow proper air flow.
Adding Smoke Flavor
For delicious smoked flavor, add a couple fist-sized wood chunks such as apple, cherry or pecan before putting the turkey on the grill. Soak them in water for 30 minutes first to prevent burning.
The thin turkey skin can easily absorb too much smoke and become bitter, so use lighter fruitwoods rather than heavy hickory or mesquite. A combination of apple and cherry provides a subtly sweet flavor.
Cooking and Monitoring the Temperature
Once the grill reaches 300-325°F, carefully place the turkey breast-side up on the side opposite the coals. Tent foil over the wing tips to prevent burning.
Maintain the temperature between 300-350°F by adjusting the bottom and top vents. Close them slightly if it’s too hot or open them more if it’s too cool. Add additional lit coals every 45 minutes to 1 hour as needed to maintain heat.
Insert an instant-read thermometer into the thickest part of the breast and thigh, not touching the bone. Turkey is safely cooked to 165°F. Let rest 20 minutes before carving as the temperature will continue rising 5-10 degrees.
If the skin starts to get too dark before the turkey is fully cooked, tent it loosely with foil. For extra crispy skin at the end, remove the foil and cook 10 more minutes.
Serving the Perfect Weber Kettle Grilled Turkey
Allowing the turkey to rest before carving is essential to lock in the juices. As a final touch, slather the hot turkey with the flavored compound butter to enrich it before slicing.
Your Weber kettle grilled turkey will have irresistibly tender and juicy meat infused with subtle smoke flavor and wonderfully crisped, golden skin. Enjoy this tasty centerpiece with your favorite holiday sides!
With the right preparation and temperature control, you can cook a spectacular turkey on a Weber kettle grill. Brining, seasoning and smoking the bird along with indirect heat results in an unforgettable feast. Use these tips for your next Thanksgiving or holiday meal to impress your guests.
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Out of all of my grills in the backyard, my kettle remains the most versatile of the fleet. It handles any meal, large or small, and can adapt to any type of cooking I throw at it, even smoking.
I can still remember grilling my first grilled Thanksgiving turkey. My Performer was red, and I had hair. Two things I haven’t seen in some time. What I also remember is being daunted by what is really, a fairly easy process.
If you can grill a whole chicken, you can grill a whole turkey, and while a traditional roast turkey is superb, I like to take advantage of everything the kettle has to offer, so I add a little bit of smoke.
Not only does adding smoke make for an amazing tasting turkey, but it’s also a foolproof way of adding just the right amount of color. Your Thanksgiving feast will not only taste great but will be amazing just to look at. Grab those cameras everybody!
Smoked Turkey by Mike LangSpecial equipment: butcher twine cherry wood
Ingredients: 1 12-14 lb fresh turkey 1 orange 1 bundle fresh herbs (rosemary, thyme, sage, etc.) kosher salt freshly ground pepper olive oil
Instructions:
1. Prepare the turkey by lightly coating it with olive oil.
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2. Season both the cavity and the skin with generous amounts of salt and pepper.
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3. Stuff the cavity with a sliced orange and a bundle of fresh herbs..jpg?auto=compress,format)
4. With butcher twine, truss the turkey..jpg?auto=compress,format)
I like to tie together the legs, then wrap the twine towards the neck where I secure the wings in place. Trussing helps promote even cooking and makes for a more attractive looking bird when finished.
5. Prepare the grill for indirect medium heat (350-375 F) by lighting half a Rapid Fire Chimney Starter full of Weber Briquettes. You can choose to spread the coals around half of the perimeter of the kettle or put even amounts on each side.
6. Using the kettle to smoke and roast a turkey makes a perfect opportunity to roast root vegetables in the drip pan. Not only will you have an amazing side dish, the pan helps keep the charcoal briquettes in place and out from under the turkey.
7. Place the turkey on the grill with the legs towards the coals. Place one chunk of cherry wood on the coals and lower the lid. With wood, a little goes a long way, so be sure not to overdo it. One chunk is enough for me but if you like it stronger you can add more. You dont need to presoak wood chunks but if you opt to use wood chips, you will want to soak them for 30 minutes – 2 hours.
8. Grill the turkey for approximately 2 ½ hours, or until the internal temperature in the deepest part of the thigh reads 165 F with an instant-read or iGrill bluetooth thermometer.
9. Remove from the grill, loosely tent with foil, and allow to rest for 20-30% of the cook time. Carve and enjoy. Just make sure you get the picture taken before your guests dig in and share it with us on social using #BestTurkeyEver!
Looking for more turkey inspiration? Be sure to check out more tips here.
How to BBQ a Turkey on the Weber Kettle~Easy Cooking
FAQ
How long do you cook a turkey on a Weber kettle?
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