SMOKED TURKEY ON A WEBER KETTLE
"Best turkey ever." -William M.
WHAT SIZE TURKEY DO YOU NEED? I always cook 12-13-lb turkeys. They cook in 3 hours and feed around 8 people. If you have a larger crowd, cook two.
WHEN TO DEFROST THE TURKEY Move your 12-lb turkey from the freezer to the fridge on Monday. Place it on a rimmed sheet pan or in a bucket, just in case the juices leak.
RUB WITH SEASONINGS If you have time, add the rub the night before to dry brine your turkey. Swipe up for my apple cider sea salt rub recipe.
Season your turkey all over with my AWARD-WINNING CHICKEN RUB
SMOKE AT 300-350F FOR CRISPIER SKIN Arrange your charcoal in a circle and add wood chunks on top. Place the turkey in the center of the grill, over the indirect heat.
Spritz it every hour with apple cider vinegar. This helps create that beautiful golden color and adds a little bit of moisture.
Use a thermometer to tell you when the turkey is ready. You want to cook it to an internal temperature of 165F degrees.
LET IT REST Remove it from the grill, tent with foil and let it rest for 45 minutes to an hour to help the juices nestle into the sweet spots for an extra juicy bird.