We’ve been cooking whole turkey on the grill for years. In fact, I learned how from my Dad, Larry Adams back in the 70’s. Since he didn’t have a blog, I guess it’s up to me to post this for the world to see.
Go to the store and buy the turkey a few days in advance (or better yet, raise your own!). Make sure it’s thawed well before putting it on the grill. The one pictured below is about 20 pounds. Try to get one that is broad-chested, but not too “tall”. That way the grill cover will definitely close without touching the turkey.
Now, rub the oil all over the bird. Add more oil if necessary. Keep rubbing until you start getting excited. Then rub some more! Just remember to stop when it’s thoroughly covered.
Add the seasoning of your choice. No need for very much seasoning – this cooking method brings out the awesome flavor of the turkey. A little Sea Salt and maybe Garlic Salt and some Pepper should be sufficient.
The Weber Grill allows you to close the vents and choke the coals out when you’re finished cooking. That allows you to recycle charcoal. Leftover charcoal stays dry even in the worst weather with the lid on and vents closed.
Add the “used” charcoal to the bottom of the chimney. Then fill it up with new charcoal.
Crumple up a couple full newspaper pieces and put them in the bottom of the chimney.
Now go pour the beverage of your choice and relax. The coals should be ready in about 25 to 30 minutes depending on wind and humidity. You know the coals are ready when the top pieces get a little gray on them. I think I let this one go a little too long (it was a good beverage!), so I had to add a few fresh charcoal briquettes to the top to compensate.
Now set the chimney aside for a minute and prepare the grill. Make sure any ashes from previous cooking are cleaned out and that the bottom vents are open for good air flow. Put in the side rails to hold the charcoal to either side.
Carefully pour the charcoal from the chimney on both sides of the rails. This is for cooking indirectly.
Put an aluminum pan in the middle. This will catch the drippings so you can make gravy. It also keeps the bottom of your grill clean!
Now put the cooking grate on. Make sure the handles are over the coals so you can add charcoal later.
Put the cover on the grill. Make sure the vents are wide open for proper air flow.
(Picture: After about one hour of cooking) Now it’s time to pour another beverage of your choice. Total cooking time is about 12 minutes per pound. No peeking except when you add charcoal every hour. Here’s what it looked like after one hour (and it smelled soooo good!). I added 8 pieces of charcoal on each side at the end of each hour cooking.
This turkey is done! Notice the red pop-up on the left side. That means the meat has reached about 185 degrees. If your turkey doesn’t come with a pop-up, just use a meat thermometer. Time to take it off and let it sit for about 10 minutes before slicing. Make sure you rescue the aluminum pan with the drippings so you can make some delicious gravy.
After letting the turkey cool for at least 10 minutes, go ahead and slice it up. This turkey cooked faster than anticipated, so we let it sit covered for nearly 45 minutes while finishing up all the fixins (and for all the guests to arrive!). It was still nice and moist when we ate it.
Reference: Here’s a link to the Charcoal Grill Owners Guide that comes with the Weber Grills.
Page 11 has instructions for cooking with the indirect method. Page 14 has the turkey recipe.
In my humble opinion, the turkey prepared this way is outstanding. It’s always moist with an almost unnoticeable smoky flavor. It also requires very little work while it’s cooking – just add a few pieces of charcoal once an hour. No basting or anything like that. Oh, and the gravy is out of this world (at least the way Carol makes it!)
Cooking a perfect turkey on a gas grill can seem intimidating, but with some simple tips and techniques, you can make a moist, flavorful bird with crispy skin right in your own backyard. In this comprehensive guide, I’ll walk you through everything you need to know to grill a turkey on a Weber gas grill like the popular Genesis or Spirit models.
What You’ll Need
- 12-16 lb fresh or thawed turkey
- Weber gas grill with lid thermometer
- Wood chips or chunks (hickory, cherry, apple)
- Disposable drip pan
- Poultry shears and baster
- Instant read meat thermometer
- Olive oil and seasonings
Prep the Turkey
- Remove the giblets and neck from the neck and body cavities. Rinse the turkey under cold water and pat dry with paper towels.
- Use poultry shears to trim off any excess fat and skin, especially around the neck. This allows the smoke and seasoning to really penetrate the meat.
- Liberally coat the turkey all over with olive oil. Generously season the inside cavities and outer skin with salt, pepper, herbs like thyme or rosemary, and any other spices you want.
- Truss the legs together tightly with butcher’s twine. This keeps the legs and thighs close to the body for more even cooking. Tuck the wing tips under the body.
Prep the Grill
- Open the lid on your Weber gas grill and turn all burners to HIGH. Close lid and preheat for 10-15 minutes.
- Add a handful of wood chips to the smoker box for extra smoky flavor. Good woods for poultry include hickory, cherry, apple, pecan, or mesquite.
- Fill a disposable foil pan with 1 inch of water and place it on the grill grates beneath where the turkey will sit. This catches the drippings.
- Arrange the grill so only the outer burners are on. The turkey will cook over the drip pan indirectly.
Grill the Turkey
- Place the turkey breast-side up on the grill grate over the drip pan. Close the lid to cook.
- Maintain a steady grill temperature of 325-350°F, adjusting the burner knobs as needed. Use the lid thermometer to monitor.
- Check the internal temperature in the thickest part of the thigh and breast with an instant read thermometer. Cook until 165°F and 155°F respectively.
- Baste the turkey with the juices every 30 minutes for insanely moist meat.
- If the skin starts browning too quickly, loosely tent foil over the bird to slow it down.
Finish and Rest
- When the turkey reaches the target internal temp, use grill gloves to transfer it to a cutting board. Loosely tent foil to rest for 30 minutes.
- The temperature will rise about 10 degrees during this time for even juicier meat.
- Finally, carve the turkey and serve it warm right off the grill. It also makes amazing leftovers.
With indirect heat and a few simple tips, you can easily roast a flawless turkey on your Weber gas grill. The touch of smoke really takes this centerpiece to the next level. Pair it with classic sides like stuffing, cranberry sauce, or gravy for a mouthwatering meal.
Fuster Cluck Farm – 3614 Glendale Road Kenly, NC 27542
Farm Store Hours: Friday & Saturday 10 to 2
How to Grill a Turkey on a Gas Grill
FAQ
How long to cook a turkey on a Weber gas grill?
Total cooking time is about 12 minutes per pound. No peeking except when you add charcoal every hour.
Do you cover turkey with foil when grilling?
When cooking a turkey, it is recommended to cover it for most of the cooking time to prevent it from drying out. However, towards the end of the cooking process, it is advised to remove the cover to allow the skin to crisp up (1). Covering the turkey with foil helps trap steam and moisture, resulting in a juicier bird.
How long does it take to cook a 15 pound turkey on a gas grill?
Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast. 10 to 16 lb. turkeys will take 2 to 3 hours to grill.
How do you grill a whole turkey on a gas grill rotisserie?
Rotisserie cook the turkey Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the turkey. Close the lid and cook until the turkey reaches 160°F in the thickest part of the breast, about 3 hours for a 24 pound bird.
How do you cook a Turkey on a Weber grill?
Direct heat is the most common way to cook a turkey on a Weber grill. To cook a turkey over direct heat, you will need to set your grill to high heat. Place the turkey on the grill, and cook it for 15 minutes per pound, plus an additional 30 minutes. Baste the turkey with butter or oil every 30 minutes. Indirect heat
Can You Grill a Turkey on a gas grill?
When grilling a turkey on a gas grill you will want to use wood chips. I like to use 2 handfuls of cherry and 1 handful of hickory. Soak the wood chips in water or beer before you use them for anywhere from 30 minutes to 2 hours. You can put the wood chips in a smoker box or in a built in smoker box if your grill has one.
How do you cook a Turkey on a grill?
Set-up the grill for indirect heat, meaning that the turkey will not be directly over a lit burner. Preheat your grill for 10-15 minutes before adding your turkey. Get our temperature and pound guide here. If it is going to be cold where you live, like it will be here in the Midwest, then the turkey will take few extra minutes per pound to cook.
How do you cook a Turkey on a grill in Nebraska?
Preheat with the burners at high, and the grill’s lid closed, according to the Nebraska Department of Agriculture. Step 6: Once the grill is preheated, lower the cooking temperature to 350 degrees Fahrenheit. Turn off one of the burners entirely, which is where the turkey will go for indirect grilling.
How do you know if a Turkey is done grilling?
Use a food thermometer to check the temperature in two other spots: the innermost part of the wing and the breast. If the temperature in all three spots is 165 degrees Fahrenheit, the turkey is done. Remove the turkey from the grill. Step 10: Let the turkey sit for around 20 minutes to redistribute the juices. Then carve and serve.
How to cook a turkey breast on a grill?
Check the temperature of the turkey on the innermost part of the thigh and the thickest part of the breast to make sure that it is fully cooked at 165 degrees before removing it from the grill. This step is important! Let it rest for 20-30% of the total cooking time.