Recipe
BBQ Turkey on a Weber Kettle Grill
A dry-brined, charcoal-grilled whole turkey with crispy skin and smoky flavor. The Weber Kettle runs hotter than a smoker, so the skin crisps beautifully without sacrificing flavor. Plus, it frees up your oven for holiday sides.
Prep
30 min
Cook
3 hrs
Rest
10 min
Total
3 hrs 40 min
Yield
Serves 8-12
Difficulty
Intermediate
Method
Grilled
Wood
Apple, Hickory, Pecan
Internal Temp
165°F
Fuel
Charcoal
It's that time of year again. That time to figure out how you're going to cook your bird. Are you going to roast, deep-fat fry, sous vide, or simply make a BBQ turkey?
I'd usually suggest smoking your turkey, which gives it a delicious smoky flavor. I've smoked many turkeys on my Weber Smokey Mountain, but last year I decided to smoke it on my Weber Kettle. I was very pleased with the results. The Weber Kettle achieves higher temperatures easier than my smoker, so the skin crisped up quite nicely. You won't sacrifice any authentic smoked flavor by using the kettle grill. One more fantastic reason for barbecuing your turkey: it frees up your oven for other important things like pies, casseroles, dressing, and yams.
The second step for a delicious BBQ turkey is the brine. I've brined and bought pre-brined turkeys for a while now with mixed results. The smoked turkey meat is always juicy when you brine your bird, but the skin doesn't always come out crisp. I read an article by Russ Parsons on dry brining turkeys and was inspired to try it on my smoked bird. The turkey came out delicious, especially the skin. This is now my default way of making BBQ turkey.
What You Need
Ingredients
- 1 whole turkey (10-13 lbs), thawed
- 6 tablespoons kosher salt
- Zest from 1 lemon
- 2 sprigs fresh rosemary
For the Grill
- Charcoal briquettes (about a chimney full)
- A handful of apple, hickory, or pecan wood chunks
- An aluminum roasting pan
Step by Step
Instructions
- 1
Dry Brine
Based on Russ Parsons' recipe. Cut the rosemary leaves and mix with lemon zest and salt. Rub all over the turkey for an even coat, seal it in a leak-proof bag, and refrigerate three days, massaging daily and moving the liquids around.
- 2
Dry & Rest
A few hours before cooking, remove the bird, pat it dry with paper towels, and let the skin dry. Bring it to room temperature one hour before it goes on the grill.
- 3
Set Up the Grill
One chimney of briquettes should do it. Place an aluminum pan of water at the charcoal level, pour lit briquettes on both sides, and add apple, pecan, or hickory chunks on the coals. Lid on, vents open, and let it warm up.
- 4
Cook
Set the turkey over the water pan and cover. Grill 30 minutes, then close the vents. Probe the thickest part of the thigh (avoid the bone) and cook until it reads 165°F.
- 5
Rest & Carve
Rest 15-20 minutes before carving. The skin should be golden and crisp, the meat juicy throughout.
From the Pit
- Dry brining for 3 full days is key to crispy skin
- Massage the turkey daily during the brine for even seasoning
- The water pan creates steam that keeps the meat moist
Equipment
- Weber Kettle Grill
- Charcoal Chimney Starter
- Aluminum Roasting Pan
- Meat Thermometer
- Leak-proof Plastic Bag
Nutrition
Per serving
Calories
240 calories
Protein
34 g
Fat
11 g
Carbs
1 g
Sodium
560 mg
Common Questions
Frequently Asked Questions
- What is dry brining and why use it?
- You rub the bird with salt, here with lemon zest and rosemary, and rest it uncovered in the fridge for three days. It seasons deeply and dries the skin so it crisps, fixing the soggy skin a wet brine can leave.
- How long does a turkey take on a Weber kettle?
- About 3 hours over indirect heat with a water pan, cooked to 165 degrees F in the thigh. The kettle runs hotter than a smoker, so the skin crisps nicely.
- Why cook the turkey on the grill at all?
- Smoky flavor, crisp skin, and a free oven for pies, casseroles, and sides.
Tagged turkey · kettle grill · weber · holiday · dry brine · poultry · indirect heat · thanksgiving · dry brine turkey · crispy skin turkey