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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Turkey on a Weber
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Old 11-05-2013, 11:54 PM   #11
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I do a turkey on a Weber kettle every year. 20# is the maximum.

Brine for 24 hours. It will pull a lot of water into the turkey and result in the juiciest turkey you've ever had.

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Old 11-05-2013, 11:54 PM   #12
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Originally Posted by feinbera View Post
My old man does a turkey on the weber every year. You might be starting a little early -- IIRC, once the coals are ready, the bird's only in for about three hours before the thermometer says it's done. Although, we do use mesquite "char wood," which burns a little hotter than briquettes.

You will need to top off the coals, but just once or twice should cut it.

Given you mentioned "coal bins," I'm guessing you have those little sheetmetal buckets just about the same size as the flippy-up bits on the main grill? Indirect heat is key, but if you don't have 'em, you can make some out of aluminum foil. Put a square disposable aluminum cake tin between them -- it'll keep the coals wrangled, and catch the drippings... nom nom nom.

You're in for a tasty bird, my friend.
This is how my old man cooks 'em also. Except, he doesn't use a thermometer and waaaaaaaaaay over cooks 'em.

Indirect over charcoal gives such a great crispy skin.
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Old 11-05-2013, 11:56 PM   #13
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But can i put coals on either side in the bins? I wasn't gonna park it right in a bed red hot embers.
I use one coal basket on one side. You can see in the pic above, the grate is open and I can add additional coals if I need them.
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Old 11-05-2013, 11:59 PM   #14
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I brine and would never do it any other way. The results are too good. That article cites the hassle of brining as one of 2 reasons not to do it. The other reason (that it just makes the turkey juices more watery) I'm not buying, or why does marinade work? There's more in a brine then water. The salts/spices infiltrate the meat as well.

I think that author just thinks brining is too much work. But a bucket in a fridge with a lid on it is actually less hassle then a bird in a pan in the fridge since you can stack things on top of the bucket if you need to. That said, most here have some extra fridge space for something as special as the Thanksgiving bird don't they? The bucket is a non issue. If anyone ever tried to brine a bird in garbage bags, I can see how they'd advocate never doing it again.

Anyway, I'm a creature of habit too. But hearing things like "that's the best turkey I've ever tasted" motivate me to reproduce the results.

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Old 11-06-2013, 02:07 AM   #15
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Yes, I've the sheet metal bins. Love em.

I didn't think it'd cook that fast. We use mesquite and oak lump charcoal. It's good stuff.

Crispy skin! I want that! Love the skin.

Sounds like we'll be brining. We've lots of good spice mixes to play with. Mmmm. Spicy, crispy skin. There will be pictures.

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Old 11-06-2013, 12:57 PM   #16
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I have done several on a Weber Performer and always use indirect with coals in the baskets on each side.I cooked them at 300 to 350 depending on the size and the skin is crispy. How big of a bird do you plan on cooking?

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Old 11-06-2013, 02:21 PM   #17
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Originally Posted by AZ_IPA View Post
This is how my old man cooks 'em also. Except, he doesn't use a thermometer and waaaaaaaaaay over cooks 'em.

Indirect over charcoal gives such a great crispy skin.
Yeah, if the little pop up thing pops up, you are already screwed. I guess the skin can still be good.

Digital thermometers don't want to be in a grill if temps are over 395F.

I put one in the bird (probe thermometer) and one through a hole in the lid of the grill.

I like to know what temp the bird is, but also what temp the grill is.
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Old 11-06-2013, 03:37 PM   #18
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I do this every year. I ususally do small (12#) birds and they are done in less than 2 hours. (Indirect baskets, both sides for the small birds)
I have brined, but a olive oil rub with lots of rosmary works well too!
Don't overcook it! It works fast

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Old 11-06-2013, 07:16 PM   #19
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These EACs say brining is overrated...

http://www.seriouseats.com/2012/11/t...nksgiving.html

Also, most store bought birds are usually already sorta brined with that salt solution they put in them...
i was always of this opinion until i tried it two years ago. it was a huge difference, and I've brined them ever since. Considering almost everyone here has a modified chest freezer, putting these fresh birds in a food grade bucket (that again we all have) and putting in the chest freezer is no problem. I usually let them ride for 48-36 hrs.

For thanksgiving I'll be doing 4 birds, around the 15lb mark. 3 will be rubbed down with herbed butter, one will be injected with a bbq/bourbon sauce mixture.
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Old 11-06-2013, 08:12 PM   #20
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BRINE

RUB

DIGITAL THERMOMETER

LOW HEAT

hmmmmmmmm.......getting hungry!

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