344117 Sun Nov 19 03:36:46 -0800 2006 4 31 Home Cooking 0 2033312 Cooked a turkey on the Weber today so I could have some stock for Thanksgiving. Decided to use the Weber but only a few wood chips - didn't want the stock too smoky. Set the grill up a bit differently than I normally do - instead of the drip pan right in the middle with the turkey above it - I piled all the coals on one side of the grill. The vent on the grill top is positioned above the turkey so that any heat/smoke is drawn over the turkey as it rises out of the kettle. With all the coals in one pile ( instead of split on either side of the drip pan ) they lasted longer - I didn't have to add any new briquets during the process. Here's my list of times and temperatures - * starting temp for my 13.5 pound turkey - 53* F - a generic turkey from Safeway I had the probe inserted deep into the breast. *the coals were beginning to have a light coat of ash but there was still some low flames *I used one full chimney of briquets with mesquite *after 1 hour the temperature was up to 130* *after another 15 minutes the temp was 147* *after another 15 minutes the temp was 161* I let the bird rest for a good 35 - 40 minutes....turned out good for my tastes....the breast meat was just done and the thigh meat was also done pretty much through. I don't truss the bird - I think that allows more air/heat to get at the legs/thigh meat. The coals are below the thigh meat they actually get a fair amound of heat. I was a bit curious as to whether the side of the turkey away from the coals would not cook at evenly but it wasn't noticeably different. http://i43.photobucket.com/albums/e365/GordonWing/Turkey-Weber.jpg Sun Nov 19 03:36:46 -0800 2006 10429 gordon wing 1 2033336 Excellent looking turkey! Did you rotate the bird so that it cooked evenly? Also, did you brine it? Sun Nov 19 04:06:05 -0800 2006 2033312 27024 birddogfoodie 1 2033375 I used a generic bird from Safeway that was "juiced up" - so I didn't need / want to brine it. I did not rotate the bird at all - just left it in the position that you see in the photo. The side toward the pile of coals might have been a teeny bit more cooked but practically speaking it worked fine to just leave it in place. I was more afraid of losing a lot of heat if I took the cover off to rotate the bird. I used a remote probe thermometer on the breast closer to the coals because I wanted to make sure it didn't overcook. Sun Nov 19 04:37:36 -0800 2006 2033312 10429 gordon wing 1 2034663 Thanks a lot, Gordon. I'm doing this on Thursday, and it's great to have somebody do a run-through. Mon Nov 20 00:37:47 -0800 2006 2033312 10245 oakjoan 1 2034739 Man that looks great! I did a few turkeys a few weeks back on my smoker. Mon Nov 20 01:19:29 -0800 2006 2033312 13328 Spencer