BBQ Turkey on a Weber Kettle Grill

Ingredients

• 1 whole, 4.5–5.9 kg (10–13 lb), thawedturkey
• 6 tablespoonskosher salt
• Zest from 1lemon
• 2 sprigsfresh rosemary
• About 1 chimney fullcharcoal briquettes
• A handfulapple, hickory or pecan wood chunks
• 1aluminium roasting pan

Instructions

1. 1

   Dry-brine the turkey

   Strip the rosemary leaves from the sprigs and chop them. Mix with the lemon zest and salt, then rub the mixture evenly over the turkey. Seal the bird in a leak-proof bag and refrigerate for three days, massaging it daily and shifting the liquid around.

2. 2

   Dry and rest

   A few hours before grilling, take the turkey out of the bag and pat it dry with paper towels. Leave it so the skin can dry, then bring it to room temperature for one hour before it goes on the grill.

3. 3

   Set up the grill

   Light about one chimney of briquettes. Put an aluminium pan of water at charcoal level, then pour the lit briquettes on both sides and add the wood chunks to the coals. Put the lid on, leave the vents open and let the grill warm up.

4. 4

   Grill the turkey

   Set the turkey over the water pan and cover the grill. Cook for 30 minutes, then close the vents. Insert a probe into the thickest part of the thigh, avoiding the bone, and continue cooking until it reads 74°C (165°F).

5. 5

   Rest and carve

   Rest the turkey for 15–20 minutes before carving. The skin should be golden and crisp, and the meat juicy throughout.

What is BBQ turkey?

This is a whole turkey cooked over charcoal rather than in an oven, with wood chunks adding a smoky note. Grilling turkey over indirect heat is a familiar American cookout approach, and the kettle grill’s hotter cooking environment helps brown and crisp the skin.

Dry brining seasons the bird ahead of time without adding a liquid brine. Here, rosemary and lemon zest bring a fragrant lift to the salt, while a water pan helps keep the cooking setup steady.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 34g protein, 1g carbs, 11g fat.

Turkey provides most of the protein, while the skin contributes much of the fat; the lemon, rosemary and salt add very little carbohydrate. Balance a serving with vegetables and a modest portion of a starchy side such as potatoes.

Why dry-brine the bird?

Three days in the fridge gives the salt time to season the turkey. The rosemary leaves and lemon zest are rubbed over the whole surface so their aroma reaches the skin evenly.

A leak-proof bag contains the turkey and its juices. Massage it daily and move the liquid around as directed, then allow time for the skin to dry before grilling.

Getting the kettle ready

Two banks of lit briquettes leave space in the middle for the turkey to sit over the water pan, away from direct contact with the coals. The pan is placed at charcoal level and holds water during cooking.

Apple, hickory or pecan chunks go directly on the coals for smoke. Once the lid is on, keep the vents open while the kettle warms up; the method calls for closing them after the first 30 minutes of cooking.

Dry skin, crisp finish

Patting the bird dry and leaving it uncovered for a few hours helps remove surface moisture before it hits the grill. Bring it to room temperature for one hour before cooking, as specified in the method.

The intended result is golden, crisp skin with juicy meat. Use the temperature cue rather than colour alone: the probe belongs in the thickest part of the thigh, without touching bone.

Timing the cook

The turkey cooks for 30 minutes before the vents are closed, then remains on the grill until the thigh reaches 74°C (165°F). The cooking time after that initial half-hour depends on the bird and grill, so take the temperature to check doneness.

After grilling, leave the turkey to rest for 15–20 minutes before carving. This gives you time to finish other dishes while the bird settles.

What to serve alongside

Since the kettle frees up the oven, serve the turkey with oven-baked holiday sides such as roast potatoes or a tray of seasonal vegetables. Their textures complement the crisp skin and tender meat.

A fresh salad or steamed green vegetables can bring a lighter, fresh contrast to the smoky turkey. Carve just before serving so each plate gets a mix of meat and skin.

Recipe notes & tips

• Check that the turkey is fully thawed before starting the three-day brine.
• Use a leak-proof bag and place it in a tray in the fridge in case any liquid escapes.
• Pat the turkey dry thoroughly before leaving it to dry further.
• Keep the probe clear of the thigh bone for a useful temperature reading.
• Allow the full 15–20 minutes of resting time before carving.

Variations

• Choose apple wood: use it for a milder, fruitier smoke.
• Choose hickory: add hickory chunks for a stronger smoke character.
• Choose pecan: use pecan chunks for another wood-smoke option.
• Keep the seasoning simple: leave out the rosemary if you prefer a plainer dry brine.
• Add a citrus accent: serve with lemon wedges for a fresh squeeze at the table.

Common mistakes to avoid

• Uneven seasoning: rub the salt mixture over the whole bird for an even coat.
• Wet skin: pat the turkey dry and give it a few hours for the skin to dry before grilling.
• Direct heat under the bird: set it over the water pan between the two banks of coals.
• Probe touching bone: position it in the thickest thigh meat without contacting the bone.
• Carving too soon: rest the turkey for 15–20 minutes before slicing.

How to store

Refrigerate leftover turkey in a covered container within two hours of serving and use within 3–4 days. Reheat portions until piping hot, or enjoy the cooked meat cold.

Frequently asked questions