Weber Smoked Turkey
Experience the ultimate flavor infusion with Weber smoked turkey - unlock a world of delectable taste and culinary mastery.
Ingredients
- 1 whole turkey 12-14 pounds, fresh or thawed
- Salt and pepper to taste
For the Rub:
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Smoke:
- Charcoal
- Wood chunks pecan, apple, or mesquite
For the Gravy (Optional):
- Pan drippings
- 2 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
Instructions
Prepping the Turkey
- Thaw and Clean: If your turkey is frozen, make sure to thaw it in the refrigerator well in advance. Remove the giblets and neck from the turkey's cavities, and pat it dry with paper towels.
- Season the Turkey: Sprinkle salt and pepper generously on the inside and outside of the turkey. This is the first step to flavor town!
Crafting the Rub
- Mix the Rub: In a small bowl, combine the brown sugar, paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Mix them all up like you're creating your own secret potion.
- Apply the Rub: Massage that flavorful rub all over the turkey, inside and out. Don't be shy – make sure every nook and cranny is coated. Let the turkey chill in the fridge for at least 2 hours to let those flavors work their magic.
Setting Up the Grill
- Prep the Grill: Time to channel your inner grill master! Set up your Weber grill for indirect cooking. Fill the chimney starter with charcoal, light it up, and let the charcoal ash over.
- Wood Chunks Are In: Toss a handful of wood chunks onto the charcoal – pecan, apple, or mesquite for that smoky goodness. Let the wood start smoldering.
The Smoking Dance
- Place the Turkey: Place a drip pan filled with water on one side of the grill. This will help maintain moisture while the turkey smokes. Put the turkey on the grill grates on the other side, directly above the drip pan.
- Temperature Control: Close the lid and adjust the grill's vents to maintain a temperature of around 225-250°F (107-121°C). This is where the real magic happens.
The Waiting Game
- Stay Patient: Now, my fellow grill enthusiasts, it's time to practice the art of patience. Smoke that turkey for about 30 minutes to an hour per pound. This means a 12-pound turkey will take around 6 to 12 hours. Trust me, the anticipation is half the fun!
Savor the Victory
- Check the Temp: Use an instant-read meat thermometer to check the turkey's temperature. Once it reaches a safe internal temperature of 165°F (74°C), it's showtime!
- Rest and Carve: Remove the turkey from the grill, cover it loosely with aluminum foil, and let it rest for about 20-30 minutes. This lets the juices redistribute, ensuring a juicy and tender bird. Carve it up like a true turkey artist.