Smoke Turkey on Weber: A Comprehensive Guide to Deliciously Smoked Turkey

Smoking a turkey on your Weber grill is an excellent way to achieve a flavorful, juicy, and tender bird that will impress your guests and elevate your holiday feast This guide will walk you through the entire process, from preparing the turkey to achieving the perfect smoky flavor, using your Weber grill to its full potential.

Step 1: Gather Your Ingredients and Equipment

Before embarking on your smoking journey ensure you have all the necessary ingredients and equipment:

Ingredients:

• 14-pound fresh or thawed turkey
• ½ cup unsalted butter
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 orange with zest, quartered
• Olive oil
• Salt and pepper
• Butcher twine

Equipment:

• Weber Smokey Mountain Cooker
• Charcoal
• Lighter Cubes
• Aluminum foil
• Weber Connect Smart Grilling Hub (optional)
• Disposable foil tray (optional)
• Wood chunks (apple, cherry, or other preferred flavor)
• Poultry shears
• Meat thermometer

Step 2: Prepare the Turkey for Smoking Perfection

1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. Using poultry shears, remove the wing tips.
3. Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck, being careful not to split or tear the skin.
4. Pat the turkey dry with paper towels. For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.

Step 3: Set Up Your Weber Smokey Mountain Cooker

1. Disassemble the WSM and fill the fire ring halfway up with briquettes. Aim to cover the first layer of circles.
2. Fill a charcoal Chimney Starter half full with briquettes and light with Lighter Cubes.
3. Since this is a hot cook, there is no need for water in the water pan. To make cleanup easier, consider lining the pan with aluminum foil.
4. Once the coals in the chimney have turned grey and ashed over, dump them over the unlit coals in the base of the smoker and let sit for about 10-15 minutes.
5. Re-assemble the smoker.
6. If you plan on making a pan gravy, be sure to place a disposable foil tray on the lower grate.

Step 4: Smoke the Turkey to Flavorful Perfection

1. Grill the turkey over medium-low heat, 300-350 F. As the smoker climbs towards 300 F, place the turkey on the top grate. Using a Weber Connect Smart Grilling Hub to monitor the internal temperature is recommended.
2. Close the lid.
3. Open the front door panel and place no more than 2 or 3 medium chunks of wood on the hot coals. Opt for a sweet wood like apple or cherry for a balanced flavor.
4. If the fire burns too hot, close the bottom vents halfway. If battling cold weather, add 8-10 unlit briquettes every hour to maintain temperature.
5. Allow 15-18 minutes of cook time per pound. Cook until the deepest part of the thigh reads 165 F.

Step 5: Rest and Carve the Smoked Turkey

1. Once the turkey reaches the desired internal temperature, remove it from the smoker and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
2. Carve the turkey according to your preference and serve with your favorite sides.

Tips and Tricks for Smoking Turkey on Weber

• Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165 F.
• Experiment with different wood types to find your preferred flavor profile.
• Brining the turkey beforehand can enhance its moisture and tenderness.
• Baste the turkey with butter or a flavorful sauce during the smoking process for added richness.
• Resting the turkey is crucial for optimal texture and flavor.

Smoking a turkey on your Weber grill is a rewarding culinary experience that yields a delicious, juicy, and flavorful bird. By following these steps and incorporating the tips provided, you can impress your guests and create a memorable holiday feast that showcases your grilling expertise.