Season and prepare your turkey however you prefer before adding it to the hot grill then turn it routinely to ensure an evenly browned turkey. This recipe is great to get you started. The turkey is done when an instant read thermometer inserted into the thickest part of the thigh not touching the bone registers conversion imperial 170 to 175 f metric 75º to 80ºc. Grill the turkey breast over indirect medium heat with the lid closed until the skin is golden and the internal temperature reaches 160 to 165ºf in the thickest part of the breast not touching the bone about 1 hours. This method of cooking a turkey would work just as well on a gas gril.

The 18 5 inch kettle can grill one turkey breast or a whole turkey up to 10 5 pounds. Follow a 3 1 ratio of cherry and hickory for optimal flavor. I have grilled our thanksgiving turkey for the last three years and our bird will never go in the oven again. Weber recommends indirect grilling on gas grills with the turkey placed on a roasting rack set inside of a disposable aluminum foil pan. Rinse turkey inside and out and pat dry.

Transfer the turkey to a platter and let it rest for 20 to 30 minutes the internal temperature will rise a few degrees during this time. Allow your grill to preheat for 10 15 minutes and 5 minutes into the preheat add wood chunks to the lit briquettes in a line on the top. The number of breasts that will fit in the grill is dependent on their size. The 22 5 inch weber will accommodate two breasts or a whole turkey up to 21 pounds. Remove from the grill and let rest for 15 minutes the internal temperature will rise a few degrees during this time.

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The big 26 75 inch kettle can handle a whole turkey up to 24 pounds or three breasts. Check the temperature of the turkey halfway three quarters of the way and then when you think it is done to make sure that you are on the right track. Cook the turkey until an instant read thermometer inserted into the thickest part of the thigh not touching the bone registers conversion imperial 170 to 175 f metric 75º to 80ºc. This will help you monitor the turkey and make sure it is not over cooked. I suggest stuffing the cavity with celery onion and using salt and pepper to flavor the bird in addition to the other seasonings.

350 375 degrees 11 13 minutes per pound adjust by about 3 minutes per pound if it is cold. While the grill lid is open tilt the turkey so that the juices accumulating in the center will pour into the pan and flavor the base of the gravy. Transfer the turkey to a platter and let it rest for 20. 350 375 degrees 11 13 minutes per pound adjust by about 3 minutes per pound if it is cold. The big 26 75 inch kettle can handle a whole turkey up to 24 pounds or three breasts.

Transfer the turkey to a platter and let it rest for 20. Transfer the turkey to a platter and let it rest for 20 to 30 minutes the internal temperature will rise a few degrees during this time. The 18 5 inch kettle can grill one turkey breast or a whole turkey up to 10 5 pounds. Season and prepare your turkey however you prefer before adding it to the hot grill then turn it routinely to ensure an evenly browned turkey.