Turkey on a Weber

[Melana]

With a smaller charcoal grill (no offense!!!) I would cook the bird in a foil pan on top of some onions, carrots, celery tops and a little liquid. Our grill is so hot (and we have a large grill) that we run the risk of burning the bird without a 'fire shield'. For the fire shield we use two layers of HD foil covering the fire side of the bird. I leave the other side open to pick up the heat and smoke. Does that make sense? It makes sense in my mind... Anyway... by the time the fire dies down and dwindles we've got the foil off and a nice crispy bird.

 

[CGVT]

I do one every year. Instead of brine, I inject it the same as you would to fry and use chips over indirect heat. I do the temp at about 350° and cook it the same as I would in the oven.

 

[ChefRex]

24 pounder

 

[Melana]

24 pounder

Cool

 

[CGVT]

14 pounder for us. I brined it instead of injecting it this year. We'll see how it turns out.

 

[passedpawn]

I've got a 20# turkey (19.76 pounds, true story) on the weber. I've brined it in years past, but this turkey was already injected with a salt solution, so I chose to just do a kosher salt rub under the skin. I'll post pics when it starts to look delicious

 

[glenn514]

I always used to use my Weber to cook the Thanksgiving turkey until I lived in Texas for a few years. That's where deep-fried turkey became our Thanksgiving tradition. But I'm thinking about going back to the Weber for a variety of reasons. And I "brined" a turkey once...never again. Sure, it was moist and tender...but it was soooooo salty! I think if I "Weber" a turkey, I will inject it just like I do when I deep-fry it. Those injectable spices do add a lot to the flavor. And always, ALWAYS, A-L-W-A-Y-S indirect with the charcoal!

glenn514

 

[ChefRex]

Overshot my temp a bit, hopefully the brine works it's magic!

 

[passedpawn]

Poor shot from the side (should have taken a shot from above like CGVT), but it came out just right. I'm always surprised that these grilled turkeys are so moist. This smoked turkey will probably used mostly for sandwiches and soup... the bigger turkey is still in the oven.

 

[Zuljin]

Our turkey came with no brine or injection.

We did a dry rub and put an orange and an onion inside the bird. My wife came up with all that.

My wife actually did most of it. I set up the coals and she kept it going while I was at work. It took about 5 1/2 hours for a 17 pound turkey.

She started with the foil like you see, open on the top. Toward the end, she had taken the foil away completely.

Delicious! So moist and flavorful.

 

[CGVT]

I will never cook a turkey on my Webber with out brining it again.

It was amazing.

That is all.

 

[ChefRex]

No way i would do a turkey without, I dry brined mine this year and worked equally well, I would have been sunk without it as iI over shot my temp. The turkey was a hit as usual.

 

[Zuljin]

Yeah. This was two firsts. Dry rub and on the Weber. We usually fry. My wife did one in the oven once and used the bag.

The new order is Weber, fried, oven.

 

[Hello]

24 pounder

Damn! Want!

 

[ChefRex]

Yeah. This was two firsts. Dry rub and on the Weber. We usually fry. My wife did one in the oven once and used the bag.

The new order is Weber, fried, oven.

Looks good.
Glad it worked out for you, it looks like you went with coals on both sides?And no smoke?

 

[adiochiro3]

I never brine, and always use 2 coal bins with the turkey in between on a custom grate that gives more clearance under the dome. I've done dozens this way, and the flavor and moisture are always spot on.

Good times, good food, and good family.

The turkey wasn't the only thing that got smoked. My dad, my son, and me!

Oh yeah -- and we enjoyed my son's pale ale and my dopplebock!

 

[glenn514]

I think my issue with brine is that I did it to a frozen turkey, rather than a fresh one. It is my understanding that frozen turkeys are injected with a salt brine to keep them moist in the freezing/preservation process. Therefore, when I "brined" my bird, it had both the salt from the processing AND the salt from the brine. If I ever do a fresh bird, I will brine it; I will avoid it with frozen birds...just too much sodium for my wife and me.

glenn514

 

[Melana]

I never brine, and always use 2 coal bins with the turkey in between on a custom grate that gives more clearance under the dome. I've done dozens this way, and the flavor and moisture are always spot on.

Good times, good food, and good family.

The turkey wasn't the only thing that got smoked. My dad, my son, and me!

Oh yeah -- and we enjoyed my son's pale ale and my dopplebock!

Nice pic! Where's your plaid?