How to Smoke a Juicy Turkey on a Weber Grill

Smoking a turkey on a Weber grill results in a tender juicy bird with a delicious smoky flavor. While smoking a turkey requires patience and monitoring the rewards are well worth the effort. In this article, I’ll provide a step-by-step guide to smoking a turkey on a Weber, from brining to carving.

Benefits of Smoking a Turkey

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

• Deep smoky flavor permeates the meat
• Skin gets deliciously crispy
• Meat stays incredibly moist and tender
• Fun, rewarding outdoor cooking experience

Smoking imparts a lovely smokiness while retaining all the natural turkey flavor The bird soaks up the aroma from the wood chips or chunks Hardwoods like hickory, apple, cherry, or pecan work well.

Choosing and Preparing the Turkey

Selecting the Right Size Bird

For a Weber kettle, choose a small to medium turkey (10-16 lbs). Larger birds are difficult to maneuver and won’t fit as easily.

Brining the Turkey

Brining is a must for a juicy smoked turkey. Soaking the bird in a saltwater solution seasons it and helps it retain moisture.

Make a simple brine by mixing:

• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water

Submerge the thawed turkey in the brine for 8-12 hours in the fridge. Rinse and pat dry before smoking.

Applying a Dry Rub

For added flavor, coat the turkey with a dry rub before smoking. Use a basic blend of salt, pepper, paprika, garlic powder, onion powder, brown sugar, and chili powder. Gently rub it all over and under the skin.

Weber Smoker Setup

To smoke a turkey on a Weber, utilize indirect heat by pushing the coals to one side. Place a disposable foil pan on the opposite side to catch drippings.

Temperature and Time

Maintain a temperature between 250-275°F. Whole turkey cook times average 15-20 minutes per pound, so a 12 lb bird will take 3-4 hours.

Wood Chips

Use wood chips like hickory, pecan, apple, or cherry for flavor. Soak chips in water for 30 minutes before adding to the coals every 30-45 minutes to generate smoke.

Water Pan

Put a water pan over the foil drip pan and keep it filled. This adds moisture and evens out heat.

Monitoring and Maintaining Heat

• Check the temperature often with a thermometer
• Add 6-8 briquettes every 45-60 minutes to maintain heat
• Adjust top and bottom vents as needed
• Mop or spritz turkey with broth/cider to prevent drying out

Is the Turkey Done?

Use an instant read thermometer to check doneness in the thigh and breast:

• Thigh should reach 175°F
• Breast 165°F

The juices should run clear and the leg should wiggle easily. If underdone, tent with foil and cook longer.

Resting, Carving and Serving

Once the turkey reaches the proper internal temperature, remove it from the grill and let it rest 20-30 minutes. This allows juices to redistribute through the meat.

To carve, slice the breast meat off the bone. Cut the wings, thighs and legs. Serve with your favorite side dishes!

Turkey Smoking Tips and Tricks

• Start early – smoking a turkey takes time
• Use fresh, high-quality charcoal
• Soak wood chips before adding
• Maintain steady heat by monitoring temperature
• Use a meat thermometer for doneness
• Let the turkey rest before slicing into it
• Have plenty of charcoal and wood chips on hand
• Protect the breast with foil if it browns too quickly
• Add broth, cider, or beer to the drip pan for extra moisture and flavor

Common Turkey Smoking Problems and Solutions

Problem: Turkey skin is not getting crispy.

Solution: Raise temperature to 300°F. Rub skin with oil or butter before smoking.

Problem: Turkey is drying out.

Solution: Brine the turkey. Use a water pan. Mop or spritz turkey with broth/cider.

Problem: Turkey is finishing too slowly.

Solution: Maintain proper temperature. Use more charcoal to increase heat. Check for grill leaks.

Problem: Turkey has an unpleasant bitter or creosote flavor.

Solution: Avoid temperature fluctuations. Use dry, well-ventilated wood chips. Clean grill and replace old wood chips/chunks.

Smoking a turkey on a Weber kettle grill infuses it with delicious smoky flavor and keeps it tender and juicy. With some prep and monitoring, you can enjoy foolproof results. The intoxicating aroma and finger-licking taste of hickory or apple-smoked turkey is well worth the effort. Serve it up this holiday season or anytime you’re craving the classics with a smoky twist!