Turkey on the Weber Grill

Turkey on the Weber Grill

Grilling a whole turkey or turkey parts on a Weber grill produces smoky, crispy-skinned, juicy meat that rivals oven-roasted versions. Using indirect heat, smoke infusion, and proper temperature control, the turkey remains tender while absorbing rich grill flavors. Perfect for holiday gatherings, backyard barbecues, or gourmet weeknight dinners.

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🧠 Key Principles

1. Indirect Heat Cooking:

   • Prevents burning while allowing even cooking.

   • Essential for large birds or thick breasts.

2. Smoke Infusion:

   • Wood chips (apple, cherry, hickory) add subtle aromatic depth.

3. Temperature Management:

   • Target internal temps: 165°F / 74°C for breast, 175°F / 79°C for thigh.

   • Use a meat thermometer for precision.

4. Flavor Layering:

   • Brining, dry rubs, marinades, and basting elevate taste and moisture.

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🦃 Ingredients (Whole Turkey, 10–12 lbs / 4.5–5.5 kg)

Ingredient	Quantity	Notes
Whole turkey	10–12 lbs	Thawed, neck & giblets removed
Olive oil or melted butter	½ cup	For coating skin
Salt	2–3 tbsp	Dry brine or sprinkle on skin
Black pepper	1–2 tsp	Freshly ground
Garlic	4–6 cloves	Minced or sliced
Fresh herbs	3–4 sprigs each	Rosemary, thyme, sage
Lemon	1	Halved, optional for cavity
Onion	1	Quartered, optional for cavity
Smoked paprika	1 tsp	Optional, adds smoky flavor
Optional: brine solution	4 cups water + ½ cup salt + ½ cup sugar	Brine 12–24 hrs

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🔥 Step-by-Step Weber Grill Method

1. Prepare the Turkey

• Pat turkey dry with paper towels.

• Optional: Brine 12–24 hours for moisture and flavor.

• Rub turkey with olive oil or butter, season with salt, pepper, garlic, paprika, and herbs.

• Stuff cavity with herbs, onion, and lemon (optional).

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2. Set Up the Weber Grill

• Indirect heat setup: Coals on either side of the grill, turkey in center.

• Temperature: Maintain 325–350°F / 160–175°C.

• Optional: Use wood chips for smoke flavor.

• Use drip pan under turkey to catch juices and prevent flare-ups.

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3. Grill the Turkey

• Place turkey breast-side up on grill grate above drip pan.

• Cover with lid, vent slightly open for airflow.

• Rotate or adjust position for even cooking if necessary.

• Cooking time: ~12–15 minutes per pound (whole turkey).

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4. Basting & Moisture

• Optional: Baste every 45–60 minutes with melted butter, pan juices, or marinade.

• Do not open lid too frequently—loses heat and smoke.

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5. Check Internal Temperature

• Use a meat thermometer:

  • Breast: 165°F / 74°C

  • Thigh: 175°F / 79°C

• Insert into thickest part, avoiding bone.

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6. Resting

• Remove turkey from grill and tent with foil.

• Rest 20–30 minutes to allow juices to redistribute.

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7. Carving & Serving

• Carve turkey into breast, thigh, drumsticks, wings.

• Serve with grilled vegetables, mashed potatoes, stuffing, or gravy.

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🧠 Chef’s Tips

1. Dry skin for crispiness: Pat turkey completely dry before oiling.

2. Butter under the skin: Adds flavor and moisture.

3. Indirect heat: Prevents burnt skin and overcooked breast.

4. Use a drip pan: Collects juices for gravy and avoids flare-ups.

5. Wood chips: Fruit woods like apple or cherry complement turkey without overpowering.

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🔥 Flavor Enhancements

• Herb compound butter: Mix butter, garlic, and herbs; rub under skin.

• Smoky rub: Paprika, cumin, brown sugar, garlic powder.

• Citrus glaze: Honey, orange juice, and mustard brushed during final 30 minutes.

• Wine or broth basting: Adds moisture and depth.

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🥂 Suggested Pairings

Wine: Chardonnay, Pinot Noir, Riesling
Beer: Amber ale, wheat beer
Sides: Grilled vegetables, roasted new potatoes, cranberry sauce, stuffing, mashed sweet potatoes

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⭐ Why Weber-Grilled Turkey Works

• Indirect heat ensures even cooking and juicy meat

• Smoke infusion adds backyard-grilled aroma and flavor

• Crispy, golden skin from butter or oil coating

• Perfect for holidays, summer barbecues, and outdoor entertaining

OTHER RECIPES

Ingredients

• 1 oven ready turkey, defrosted
• 1 tablespoon olive oil or vegetable oil
• Salt and pepper

Directions

Remove neck and giblets; reserve for other uses. 

Remove and discard excess fat. 

Rinse the bird inside and out and pat dry. 

Season body cavity with salt and pepper. 

Tie legs together and twist wing tips under back. 

Brush turkey with oil and lightly sprinkle with salt and pepper. 

Arrange turkey breast side up, in center of cooking grate. 

Place lid on grill.

Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. 

Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Kettle Grill:
 

Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. 

Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. 

If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. 

Place a foil drip pan on the charcoal grate between the baskets of coals. 

Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. 

Arrange the bird breast side up in the center of the cooking grate. 

Place lid on the grill, leaving all vents open, and grill as directed above. 

Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.

Charcoal Briquette Guide for Kettle Grill:

For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.

For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.

For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.

Method for the Gas Barbecue:

Ignite the grill and turn all burners to high. 

Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. 

Turn burners down to medium heat. 

Place turkey breast side up in a roast holder inside a foil drip pan. 

Position pan in the center of the cooking grate and place the lid on the grill. 

For three burner grills, set front and back burners to medium and turn off center burner. 

For two burner grills, turn the front and back burners to medium. Keep grill covered. Enjoy!

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