Cooking a whole turkey on your Weber grill may seem intimidating, but with some simple tips and techniques, you can have a mouthwatering and moist turkey ready for your next holiday feast. At Weber, we are obsessed with grilling and want to share our expertise to help you nail cooking turkey on the grill every time.
Indirect Cooking is Key
The number one rule for juicy grilled turkey is indirect cooking. Direct grilling exposes the turkey directly to the heat source, resulting in burnt outer areas while the inside remains raw.Indirect cooking allows the turkey to cook evenly by circulating heat around the turkey rather than directly under it.
On a Weber kettle grill, this means piling charcoal on opposite sides of the grill and leaving the center empty. Place a drip pan in the center to catch juices. Put the turkey on a roasting rack set inside a disposable foil pan and place over the drip pan. Close the lid and let the turkey cook surrounded by indirect heat.
For Weber gas grills, turn off the burners directly under where the turkey will sit and turn on the outer burners. Place turkey over the turned off burners on a roasting rack set inside a foil pan. Close the lid and indirect heat will circulate around the turkey.
Low and Slow
In addition to indirect cooking, maintaining an even, low temperature of 325-350°F is vital for juicy turkey. High heat causes the exterior to burn while the interior remains undercooked.
On a charcoal grill, spread out the coals in an even layer and keep the vents partially closed Add a handful of fresh briquettes every hour to maintain heat For gas grills, keep the burners on low.
Cook the turkey until the thickest part of the thigh reaches 170-175°F. The breast may cook faster so be sure to check the temperature in multiple places.
Prepare the Turkey
Proper preparation is key for flavorful and tender turkey cooked on the grill:
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Brine the Bird: Soaking the turkey in a saltwater brine solution before cooking infuses moisture and seasons the meat.
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Dry Thoroughly: Pat the turkey dry with paper towels after brining. Any excess moisture on the skin will cause steaming instead of crisping.
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Coat in Oil or Butter: Rubbing oil or butter under and on top of the skin helps prevent sticking and crisps the skin beautifully.
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Season Well: Layer flavors with herbs under the skin and spice rubs or seasoning on top of the skin. Go bold so flavors shine through.
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Truss and Tie Legs: Trussing brings the legs together which evens cooking. Tying the legs also helps keep everything intact on the grill.
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Use A Pop-Up Timer: These give a clear visual sign when breast meat is done. Place it in thickest part of breast before putting turkey on the grill.
Maintain Moisture
Keeping your turkey from drying out on the grill comes down to monitoring and maintaining moisture:
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Mop or Baste: Use a grill mop or baster to coat the turkey with juices every 30-60 minutes. This adds back lost moisture.
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Add Water: Keep foil pans holding the turkey filled with water or stock. The evaporating liquid keeps things moist.
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Check the Temperature: Use an instant read thermometer to monitor doneness instead of cooking by time. This prevents overcooking.
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Let Rest: Letting the turkey rest after grilling allows juices to be reabsorbed. Tent loosely with foil to keep warm.
Make Flavorful Gravy
Don’t forget to use the delicious turkey juices collected in the foil pan or drip pan underneath to make an incredible gravy. Here’s how:
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After removing turkey, pour juices into a fat separator. Let sit 5 minutes so fat rises to top.
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Pour defatted juices into small saucepan. Add chicken or turkey stock to equal 2 cups liquid.
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Whisk together 2 Tbsp cornstarch with 2 Tbsp water. Gradually whisk into juice mixture.
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Cook over medium heat, whisking constantly, until gravy bubbles and thickens.
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Season gravy with salt, pepper and herbs like sage, thyme or rosemary.
With the right techniques, you can have juicy, flavorful turkey off your Weber grill that looks and tastes like you spent all day tending to it in the oven. Indirect heat, low temperature and frequent basting are the secrets for mouthwatering holiday turkey cooked on the grill.
Turkey on the Grill FAQs
Still have some questions about grilling turkey on your Weber? Here are answers to some frequently asked questions:
How long does it take to grill a whole turkey?
Plan for about 15-20 minutes per pound at 325°F. A 15 pound turkey will take 4.5-5 hours. Cook times vary based on grill temperature.
Should I brine turkey before grilling?
Yes, brining makes a big difference in moisture and flavor. Soak 8-24 hours in a saltwater solution before grilling.
What temperature should turkey be when done?
Cook until the thigh reaches 170-175°F and breast 165°F. Let rest 20 minutes before carving.
Do I need to use a meat thermometer?
Absolutely! It’s the only way to accurately determine doneness, especially with a large turkey.
Can I stuff the turkey on the grill?
It’s best not to stuff when grilling turkey. The stuffing prevents even cooking and increases risk of bacteria. Cook it separately.
How do I get crispy turkey skin on the grill?
Dry the skin thoroughly before grilling. Rub with oil or butter before and during grilling. Cook at 350°F indirect heat until skin crisps.
Should I grill a turkey upright or laying flat?
Laying flat provides the most even cooking. Use a V-rack to elevate if needed for crisper skin. Cook breast side up.
Grilling turkey may seem difficult, but have no fear! Follow these tips for moist, juicy and flavorful turkey off your Weber grill. Let us know if you have any other turkey grilling questions!
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- What You Need to Know About Grilling a Turkey on a Kettle
You can smoke on your kettle and the process is pretty easy. You will have 2 different set-ups, depending on what temperature range you select.
Preparing the turkey
For low and slow at 225-250 degrees:
- Fill a chimney starter with 25 to 30 briquettes, which is about a third of the way full. Light it and wait until it falls over.
- The lit charcoal should be put on one side of the charcoal grate. Place a large drip pan right next to the charcoal. This will be used to soak up the drips and keep the heat down. When the charcoal is all on one side and the temperature is low, you can use your Weber Connect to get stable temperatures that don’t change much. Now think about it: you can enjoy your family more than worrying about your grill all the time and whether the turkey is done.
For roasting at 275- 300 or 350-375 degrees:
- Start a chimney fire with a chimney starter that is half full of charcoal (50 to 60 briquettes), and wait until the charcoal is all gone.
- Dump the charcoal evenly on both sides of the kettle. In the middle of the piles, put a large drip pan. This will catch the drips and also help the heat escape.
- Put the cooking grate on and make sure the hinged part of it is right on top of the charcoal. This will make it easy to add more briquettes.
- Only let the bottom vents open about a quarter of the way, and open the top vent all the way. During the process, you can change the temperature by opening up the top vent more to raise the temperature or closing it off a bit to lower it.
- Put the lid on top of the grill and move the thermometer so that it is over an indirect area. This way, you will be measuring the heat from the convection or hot air, not the charcoal.
- Let your grill heat up for 10 to 15 minutes. After 5 minutes, add wood chunks in a line on top of the lit briquettes. For the best flavor, use a 3:1 mix of cherry and hickory.