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
Difficulty
Intermediate
Yield
Serves 8-12
Method
Indirect Grilling
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 Brining the Turkey
This dry brine is based on Russ Parsons' recipe. Cut the rosemary leaves and mix with lemon zest and salt. Rub all over the turkey, making sure to get an even coat. Place the turkey in a leak-proof plastic bag and refrigerate for three days. During those three days, massage the turkey daily and move the liquids around. After the third day and a few hours before cooking, remove the bird from the bag and dry it off with paper towels. Allow the skin to dry. Let the bird come to room temperature one hour before putting it on the BBQ.
- 2
Barbecuing the Turkey
One chimney starter full of charcoal briquettes should be enough. Set up your grill with an aluminum pan filled with water (or liquid of your choice) at the charcoal level of your grill. Once lit, pour the briquettes on both sides of the aluminum tray. Place some apple, pecan, or hickory chunks on top of the coals. Put the lid on and let the grill warm up a bit with the vents open. Place the turkey on the grill above the water pan and cover. Let it grill for 30 minutes, then close the vents. Insert a meat thermometer into the thickest portion of the thigh without touching the bone. Cook until the internal temperature reaches 165°F in the thigh. Remove and let rest 15-20 minutes before carving. The skin should be golden and crisp, and the meat juicy all the way through.
Pro Tips
- 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
- Tent with foil if any area is browning too quickly
- This method frees up your oven for pies, casseroles, and sides
Equipment
- Weber Kettle Grill
- Charcoal Chimney Starter
- Aluminum Roasting Pan
- Meat Thermometer
- Leak-proof Plastic Bag