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.

By Luis Ramirez

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

Jump to IngredientsJump to Instructions

What You Need

Ingredients

Turkey

  • 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
  • 1 aluminum roasting pan

Step by Step

Instructions

  1. 1

    Dry Brine the Turkey

    Cut rosemary leaves and mix with lemon zest and salt. Rub all over the turkey being sure to get an even coat. Place the turkey in a leak-proof plastic bag and refrigerate for three days. During the three days, massage the turkey daily and move the liquids around. After the third day and a few hours prior to 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 prior to putting it on the BBQ.

    Pro Tip—This dry brine method is based on Russ Parsons' recipe. The three-day brine is what makes the skin crispy.

  2. 2

    Set Up the Grill

    One chimney starter full of charcoal briquettes should be enough for a turkey. Set up your grill with an aluminum pan filled with water (or liquid of your choice) at the charcoal level. Once lit, pour the charcoal briquettes on both sides of the aluminum tray. Place some wood chunks on top of the coals. Put the lid on and let the grill warm up a bit with the vents open.

  3. 3

    Cook the Turkey

    Place the turkey on the grill above the water pan and cover. Let it grill for 30 minutes and then close the vents. Insert a meat thermometer into the thickest portion of the thigh without touching the bone.

  4. 4

    Monitor and Finish

    The turkey is done when the temperature reaches 165°F. Check periodically and make sure it's not browning too much. If getting too much heat, check your vents to make sure air isn't getting in. You can also tent parts of the bird with aluminum foil if they are cooking too quickly. It should only take a few hours. Let the meat rest ten minutes before carving.

    Pro Tip—The Weber Kettle achieves higher temperatures than a smoker, which is actually an advantage — the skin crisps up much better.

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
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