Blog

Who says you need a fancy smoker to achieve restaurant-quality smoked meats?

With a Weber Kettle and a little know-how, you can smoke a delicious turkey right in your own backyard.

Ingredients:

• 12-14 pound turkey
• Your favorite dry rub (or this one)
• Wood chunks (oak, apple, cherry, hickory, or a combination)
• B&B Charcoal

Equipment:

• Weber Kettle Grill
• Aluminum foil
• Charcoal chimney starter
• Meat thermometer

Instructions:

• Prepare the Turkey:
  • Remove the giblets from the turkey and set them aside for making gravy later.
  • Pat the turkey dry with paper towels and apply your favorite dry rub generously, ensuring it covers the entire surface of the bird as well as under the skin.
• Prepare the Weber Kettle:
• • • Set up your Weber Kettle for indirect cooking by laying down a layer of unlit charcoal(any style will do). Fill the charcoal chimney starter halfway with lump charcoal and light it.
    • Once the coals are hot, distribute them evenly on top of the unlit charcoal, creating a charcoal bank. Place 2-3 wood chunks for smoke flavor.
    • Place the lid on with the top vents on the opposite side of the charcoal bank. This will help to regulate temperature by dragging the heat and smoke from one side across the bird for the best heat and smoke flavor. Open your bottom vents halfway and then let the smoke clean up for about 15 minutes. Top vent wide open but adjust as needed to control the temperature. Ambient temp on your lid thermometer should read between 350-400 degrees. A digital probe inside the kettle should read around 300-350 degrees.

• Smoke the Turkey:
  • Place the turkey on the cooking grate, breast side up. 
  • Place breast away from the heat for the first hour, then flip with the breast towards the heat until finish. This ensures even doneness. 
  • Maintain a temperature of 300-350°F until the internal temperature reaches 165°F. This typically takes about 2 hrs for this size bird.
  • If needed, add more wood chunks to the coals to maintain the smoky flavor, I typically never need to.

• Rest and Carve:
  • Once the turkey reaches the desired internal temperature, remove it from the grill and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a juicier, more flavorful bird.
  • Carve the turkey and serve immediately.

Tips for a Perfect Smoked Turkey:

• Brining: Brining the turkey overnight can influence the flavor if you have something specific in mind. My brine recipe is here.
• Temperature Control: Monitor the temperature closely and adjust the vents on your Weber Kettle to maintain a consistent temperature.
• Wood Chunks: Experiment with different types of wood chunks to create unique flavor profiles.
• Resting: Don’t skip the resting period! It’s crucial for a juicy, flavorful turkey.

By following these steps and tips, you can create a delicious, smoky turkey that will impress your family and friends. Remember, the key to a successful smoked turkey is patience and attention to detail.