Turkey on the Weber - cooking times and results - pix
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.
Excellent looking turkey! Did you rotate the bird so that it cooked evenly? Also, did you brine it?
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.
Thanks a lot, Gordon. I'm doing this on Thursday, and it's great to have somebody do a run-through.