To be honest, I love turkey in pretty much every form, but my favorite is still smoked turkey. Bring in that bird straight off the grill, with its browned skin, covered in smoke for hours, and it’s a real show-off for the family and friends. Here is a quick “how-to” guide for smoking your turkey. I added a few things I learned by using the Weber website’s basic version as a model for my modification.
Smoking a turkey on a Weber Kettle is a fantastic way to add a delicious smoky flavor to your Thanksgiving feast This method is relatively simple and can be achieved with just a few key steps Follow these instructions to impress your guests with a perfectly smoked turkey:
Preparation:
- Gather your supplies: You’ll need a Weber Kettle grill, charcoal briquettes, wood chips (cherry wood is a good choice for turkey), a turkey (12-14 lbs is ideal), butcher twine, an orange, fresh herbs (rosemary, thyme, sage), kosher salt, freshly ground pepper, olive oil, a drip pan, and an instant-read or iGrill Bluetooth thermometer.
- Prepare the turkey: Lightly coat the turkey with olive oil. Season both the cavity and the skin generously with salt and pepper. Stuff the cavity with a sliced orange and a bundle of fresh herbs. Truss the turkey with butcher twine to promote even cooking and a more attractive presentation.
- Prepare the grill: Light half a Rapid Fire Chimney Starter full of Weber Briquettes. Spread the coals around half of the perimeter of the kettle or put even amounts on each side. Place the drip pan filled with root vegetables under the coals.
Smoking and Roasting:
- Set up for indirect heat: Place the turkey on the grill with the legs towards the coals. Add one chunk of cherry wood to the coals and lower the lid.
- Smoke and roast: Grill the turkey for approximately 2 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 165°F with your thermometer.
- Rest and serve: Remove the turkey from the grill, loosely tent with foil, and allow it to rest for 20-30% of the cook time. Carve and enjoy!
Tips:
- Don’t overdo the wood. One chunk of cherry wood is enough for a subtle smoky flavor.
- Use a drip pan to catch drippings and keep the charcoal briquettes in place.
- Use an instant-read or iGrill Bluetooth thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- Take a picture of your beautiful smoked turkey before your guests dig in!
Additional Resources:
- Weber’s Smoked Turkey on a Kettle blog post: https://www.weber.com/US/en/blog/grilling-inspiration/smoked-turkey-on-a-kettle/weber-30302.html
- Weber’s YouTube video on how to smoke a turkey on a kettle: https://m.youtube.com/watch?v=DHPAv728CPFY
Frequently Asked Questions:
- What type of wood should I use for smoking a turkey? Cherry wood is a good choice for turkey, but you can also use apple, pecan, or hickory wood.
- How long should I smoke a turkey? The cooking time will vary depending on the size of your turkey. A general rule of thumb is 20-25 minutes per pound.
- What temperature should I smoke a turkey at? Aim for a grill temperature of 350-375°F.
- Can I use a gas grill to smoke a turkey? Yes, you can use a gas grill to smoke a turkey. Follow the same instructions as above, but adjust the heat as needed.
Smoking a turkey on a Weber Kettle is a simple and rewarding way to add a delicious smoky flavor to your Thanksgiving feast. By following these instructions and tips, you can easily master this technique and impress your guests with your culinary skills.
Step 3: Arrange the coals
Once all of the charcoal has turned a gray-ash color, it’s ready for cooking. Place one of the foil pans on the grill’s bottom grate after filling it halfway with water. The water will help keep the turkey moist while it is being smoked.
Surround 3/4 of the pan with coals and top with a handful of soaked wood chips. You may want to add a few more briquettes to the pile as the charcoal will take some time to heat up.
Note: The water will likely evaporate so keep an eye on it. Also, the woodchips may flare up causing direct heat rather than a steady smoke. If the wood chips won’t smoke but rather burn, just do away with them. The heat and smoke lost when attempting to remove them don’t outweigh the taste enhancement.
Step 4: Place the turkey on the grill
A hinged grill grate is necessary in this case because you will be adding coals on a regular basis to keep the temperature constant. To add more woodchips or charcoal to the existing pile, position the hinged grate so that its hinged sides open up to the side of the pan using a pair of long-handled tongs.
Place the turkey on top of the hinged grate and cover.