Description
This Weber kettle grilled turkey recipe creates a tender, flavorful, and moist turkey. This turkey is easy to make, featuring simple seasonings that let the turkey shine. It’s perfect for Thanksgiving dinner or anytime!
Ingredients
Scale
Equipment
- Weber Charcoal Kettle Standing BBQ, 22.5”
- Metal or aluminum disposable drip pan, preferably 9” X 12.5”
- Meat thermometer
- 1 bag of Match Light Mesquite charcoal briquets
Recipe Ingredients
- 1 whole turkey, fresh or completely defrosted
- 4 tablespoons melted butter
- 2 teaspoons black pepper, ground
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
Instructions
- Clip charcoal rails into the lower level of the Webber BBQ.
- Add 25 Match light charcoal briquets to each side of the grill. Ensure they stay behind the rails and don’t fall into the middle.
- Light a few coals on each side of the grill with the utility wand lighter.
- Let the coals smoke and heat for 45 minutes with the grill lid off.
- While the coals are heating, place the turkey on a large platter and pat it dry with paper towels.
- Remove the giblets and set them aside. Tuck the turkey’s wings underneath the shoulder so that the wing tips don’t burn.
- Drizzle melted butter over the top of the turkey.
- Mix the dried seasonings together in a small bowl until thoroughly combined.
- Sprinkle the spice mix over the turkey.
- Place the drip pan in the middle of the lower rack of your BBQ between the charcoal rails and place the hinged cooking grate into place.
- Transfer the turkey onto the cooking grate and center the turkey over the drip pan.
- Place the lid on the BBQ and open the vent.
- Every hour, beginning from the time that the initial coals were added, open each side of the hinged cooking grate.
- With long grilling tongs, add 10 regular mesquite briquets to each side of the charcoal rails. Close the rails and put the lid back on with the vent open.
- Repeat steps 13 and 14 each hour during cooking. The first time you add regular charcoal briquets will be 15 minutes after you put on the turkey.
- Baste the turkey every 30 to 40 minutes. Use a bulb baster to suck up liquid from the turkey’s cavity and pour it over the top of the turkey.
- Once the turkey is thoroughly cooked and has reached 165 degrees Fahrenheit, use your tongs and a 2-pronged fork to remove the turkey and place it on the platter.
- Let rest for 30 minutes before carving. You can make an optional quick gravy by heating the drippings with flour and butter.
- Prep Time: 45 minutes
- Cook Time: 3 hours, 45 minutes
Nutrition
- Serving Size: 3 ounces
- Calories: 200kcal
- Sugar: 0g
- Sodium: 67mg
- Fat: 4.5g
- Saturated Fat: 1.8g
- Carbohydrates: 0g
- Protein: 24g
- Cholesterol: 93mg