How to Smoke a Turkey on a Weber Grill

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Make smoked turkey on a Weber kettle or charcoal grill. Includes what size turkey to buy, when to defrost, smoked temps and cook time.

Smoking a turkey on a Weber grill results in a juicy flavorful bird with a delicious smoky flavor. While smoking a turkey takes some time and patience the payoff is well worth the effort. Below is a step-by-step guide on how to smoke a whole turkey on a Weber charcoal grill.

Overview of Smoking a Turkey on a Weber

The basic process involves:

  • Seasoning the turkey and letting it sit to absorb flavors
  • Setting up the charcoal in a half moon shape
  • Adding moistened wood chips for smoke
  • Maintaining an indirect temperature of 350-400°F
  • Flipping the turkey halfway through
  • Basting and monitoring doneness
  • Letting the turkey rest before carving

It takes around 3-4 hours to smoke a 12-15 lb turkey, The bird is done when the thickest part of the thigh reaches 170-175°F,

Step-by-Step Instructions

Prep the Turkey

  • Take the turkey out of the fridge and let it sit at room temperature for 1 hour. This helps it cook evenly later.
  • Remove the giblets and neck from the cavity. Rinse the turkey under cold water and pat dry completely with paper towels.
  • Liberally season the inside cavity with salt and pepper. You can also stuff with aromatics like onions, garlic, herbs.
  • Brush the skin with melted butter or olive oil. Season the outside all over with salt, pepper and any other desired seasoning.
  • Let the turkey absorb flavors for 30-60 minutes before smoking.

Set Up the Weber Grill

  • Place a large disposable foil pan inside another foil pan. Pour 2 cups chicken broth in it along with chopped vegetables like onions, carrots, celery and fresh herbs.
  • Pile charcoal on one side of the charcoal grate in a half moon or crescent shape. Leave the other side empty.
  • Fill a second foil pan with warm water and place it on the empty side of the grill, opposite the charcoal. This will act as a heat diffuser.

Smoke the Turkey

  • Once the charcoal is ready, place presoaked wood chips on top. Use chunks of apple, cherry, maple or hickory wood for flavor.
  • Put the cooking grate in place, then carefully lay the turkey breast-side down directly over the foil pan and vegetables.
  • Position the turkey so the legs align with the hot charcoal side, while the breast is on the cooler side with the water pan.
  • Smoke the turkey with the grill lid closed, maintaining a temperature of 350-400°F. Add more charcoal as needed to keep the heat consistent.
  • After 1 hour, flip the turkey breast-side up using heavy duty mitts and tongs.
  • Continue smoking for another 2-3 hours until fully cooked, adding more wood chips for smoke flavor.
  • Baste the turkey every 45 minutes with the pan juices to prevent drying out. Tent with foil if the skin gets too dark.

Check Doneness and Rest

  • Use an instant read thermometer to check the internal temperature in the thickest part of the thigh, without touching the bone.
  • The turkey is done when the thigh reaches 170-175°F. The breast should register 165°F.
  • Once done, transfer the smoked turkey to a cutting board and let rest for 20-30 minutes. This allows the juices to redistribute evenly.

Carving and Serving

  • Carve the turkey and serve it warm with the accumulated juices from the foil pan.
  • You can make gravy using the juices, broth, leftover wood chips and fond from the pan.

Smoking a turkey on a Weber may take 4-5 hours, but the flavor payoff is incredible. The smoky aroma and moist, tender meat is well worth the time and effort.

Turkey Smoking Tips

Use these tips for best results when smoking a turkey on your Weber:

  • Brine the turkey overnight before smoking for added moisture and flavor Make a simple brine using salt, sugar and aromatics
  • Use an instant read thermometer to accurately monitor the temperature. Check at the thickest part of the breast and thigh.
  • Add a drip pan below the turkey to catch the juices for making gravy later. Line with foil for easy cleanup.
  • Maintain a consistent temperature around 375°F inside the grill for even cooking.
  • Rotate the turkey every 1-1.5 hours for even exposure to smoke and heat.
  • Let the turkey rest for 30 minutes before carving so the juices redistribute.
  • Use leftover charcoal and wood to smoke gravy or roast vegetables as sides.

Weber Grills for Smoking Turkey

Many Weber charcoal and pellet grills are excellent for smoking turkey:

  • Kettle – The classic 22″ kettle with indirect heat setup. Add wood chunks to charcoal.
  • Smokey Mountain – Ideal for smoking with its water pan and vent system. Go for the 22.5″ model.
  • Master Touch – Versatile kettle with lid hanger and removable center section.
  • Summit Charcoal Grill – High capacity for large turkeys. Features a built-in thermometer.
  • Weber SmokeFire – The wood fired pellet grill imparts real wood flavor. Holds low and slow temperatures.

So fire up your Weber, grab some charcoal and wood chunks, prep the turkey, and get ready for the most flavorful, juicy and tender smoked turkey ever. The Weber grill will infuse it with smoky goodness in no time for an unforgettable feast.

smoke turkey on weber

Apply a turkey rub

Every turkey is stuffed with a bag of innards, such as gizzards and heart. Remove this from the cavity. Dice these up and cook them into your stuffing, or just toss them.

You should also be able to reach into the cavity and find the neck. You can smoke this with the bird; it tastes pretty good, or you can boil it in water to make turkey broth for gravy.

We want to add lots of flavor. The apple cider sea salt rub in this recipe turns the bird a beautiful golden color and makes the skin sweet and salty. You can use your favorite mix of herbs and spices, or you can try my classic turkey rub.

Once you master the technique, I’m sure you’ll be trying all sorts of fun combinations.

smoke turkey on weber

Be sure to rub the bird inside and out. For a dry brine, you can put it in the fridge overnight if you have time. But if you’re in a hurry, you can rub it and set it on the counter while you get the grill ready.

For an even juicier turkey, you can soak it in a wet turkey brine overnight.

Keep track of the temperature

The biggest complaint people have about turkey is that it can be dry, especially the breast meat. It takes a lot of work to make a meal with sides and desserts and watch the bird at the same time. So let something else take care of that for you.

The Weber iGrill and Thermoworks Smoke are thermometers that allow you to monitor the temps from your phone. You stick the thermometer probe into the breast of the bird.

With the iGrill app, click “start grilling” and select whole turkey. With the Thermoworks Smoke just set the alarm to 165F.

When that magic temperature is reached, the app will let you know on your phone while you watch the game.

smoke turkey on weber

Smoked Texas Style Turkey Breast on a Weber Kettle! | Chuds BBQ

FAQ

How long does it take to smoke a turkey on a Weber?

You don’t 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.

Do I put the turkey directly on the grill when smoking?

Smoke-roast the bird Place the turkey directly on the grill grate, the coals on either side of it. Throw a handful of drained wood chips (or if using, wood chunks) on the coals. Replace the lid. Resist checking on the turkey every few minutes as you’ll lose a lot of heat.

How long to smoke 15 lb turkey at 300 degrees?

Plan on at least 3 hours and up to 10 hours to smoke your turkey! NOTE: Keep in mind that the lower the temperature, the longer it takes to cook the turkey, and thus the higher chance of having a dry turkey. This is why we recommend a temperature of 300 degrees F, and cooking smaller turkeys –15 lbs or less.

Should you put a turkey in a pan on a Weber grill?

Absolutely, and you don’t necessarily need to spatchcock it. My family has done our turkey on the Weber kettle since I was a kid. Just do it on a roasting rack in a foil pan, same as you would in an oven.

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