How to Grill a Turkey on a Weber Grill

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Use your Weber grill to make a golden, juicy turkey.
Use your Weber grill to make a golden, juicy turkey. (Image: turkey image by Diane Stamatelatos from Fotolia.com)

Whether cooking with a Weber gas or charcoal grill, the method you use to cook your turkey is what determines the outcome. There are two types of grilling methods: indirect and direct. Direct grilling is done directly over fire and is best for small, thin cuts of meat. With turkey, however, you should use the indirect grilling method which is done next to the fire. This method allows you to regulate your heat and cook the turkey slowly without sacrificing the grilled flavor. Your turkey will be juicy and fully cooked on the inside without being scorched on the outside.

Things You'll Need

  • Turkey (defrosted)
  • Paper towels
  • Roasting pan
  • Drip pan
  • 1 tbsp. cooking oil
  • Salt
  • Pepper
  • Charcoal briquettes
  • Tongs
  • Turkey baster
  • Meat thermometer

Charcoal Grilling Instructions

Rake the charcoal into two piles on opposite sides of the charcoal grate. Light the coals and let them burn until they form a light-colored layer of ash.

Light the charcoal.
Light the charcoal. (Image: charcoal on fire image by jedphoto from Fotolia.com)

Fill the drip pan halfway with warm water. Place the pan in the center of the charcoal grate with the coals evenly distributed on each side. Put the grilling rack on top of the charcoal grate and close the grill lid.

Evenly distribute hot coals on each side of the drip pan.
Evenly distribute hot coals on each side of the drip pan. (Image: Hot Coals image by ACD from Fotolia.com)

Remove the turkey wings, neck and innards (giblets). Wash the inside and outside of the bird. Use paper towels to pat dry.

Wash the inside and outside of the turkey.
Wash the inside and outside of the turkey. (Image: robinet image by Danielle Bonardelle from Fotolia.com)

Rub the turkey with cooking oil and season with salt and pepper. Place the turkey in the roasting pan, breast side down.

Use salt, pepper and cooking oil to season the turkey.
Use salt, pepper and cooking oil to season the turkey. (Image: salt & pepper 1 image by FotoWorx from Fotolia.com)

Center the roasting pan on the grill rack. Close the lid and leave all of the vents open. Cook the turkey for an hour.

Add 12 fresh charcoal briquettes to the burning charcoals. Use tongs to spread the new coals evenly. Turn the turkey breast side up and continue to cook for another hour.

Use tongs to spread the new coals evenly.
Use tongs to spread the new coals evenly. (Image: pair of tongs image by timur1970 from Fotolia.com)

Baste the turkey in its own juices. Stick the meat thermometer in the thickest part of the thigh without touching the bone. The turkey is done when the temperature is 175 degrees Fahrenheit. If the temperature is lower than this, continue to cook for 30 minutes to an hour as necessary. The total cooking time is approximately 2 ½ to 3 ½ hours.

Stick the meat thermometer in the thickest part of the thigh without touching the bone.
Stick the meat thermometer in the thickest part of the thigh without touching the bone. (Image: meat thermometer image by Kimberly Reinick from Fotolia.com)

Remove the roasting pan from the grill and place on a flat, heat-safe surface. Cover the turkey with aluminum foil and let it rest for 30 minutes before carving.

Cover the turkey with aluminum foil and let it rest for 30 minutes before carving.
Cover the turkey with aluminum foil and let it rest for 30 minutes before carving. (Image: tin foil image by Karin Lau from Fotolia.com)

Gas Grilling Instructions

Preheat the grill to 500 degrees Fahrenheit. Turn the heat setting to medium-low and reduce the temperature to 350 degrees Fahrenheit. If you are using a three-burner grill, turn the center burner off and use only the front and back burners. Close the grill lid.

Remove the turkey wings, neck and innards (giblets). Wash the inside and outside of the bird. Use paper towels to pat dry.

Rub the turkey with cooking oil and season with salt and pepper. Place the turkey in the roasting pan, breast side down.

Center the roasting pan on the grill rack. Cook the turkey for one hour. Turn the turkey over, breast side up, and continue to cook for another hour.

Baste the turkey in its own juices. Stick the meat thermometer in the thickest part of the thigh without touching the bone. The turkey is done when the temperature is 175 degrees Fahrenheit. If the temperature is lower than this, continue to cook for 30 minutes to an hour as necessary. The total cooking time is approximately 2 ½ to 3 ½ hours.

Remove the roasting pan from the grill and place on a flat, heat-safe surface. Cover the turkey with aluminum foil and let it rest for 30 minutes before carving.

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