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Turkey on the Weber - cooking times and results - pix

g
gordon wing Nov 19, 2006 02:36 AM

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/e36...

  1. s
    Spencer Nov 20, 2006 12:19 AM

    Man that looks great! I did a few turkeys a few weeks back on my smoker.

    1. oakjoan Nov 19, 2006 11:37 PM

      Thanks a lot, Gordon. I'm doing this on Thursday, and it's great to have somebody do a run-through.

      1. g
        gordon wing Nov 19, 2006 03:37 AM

        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.

        1. b
          birddogfoodie Nov 19, 2006 03:06 AM

          Excellent looking turkey! Did you rotate the bird so that it cooked evenly? Also, did you brine it?

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