Turkey Tips for the Best Turkey Ever

Turkey Tips for the Best Turkey Ever

Whether you're grilling your first turkey this year or you're a seasoned vet, we have put together this guide of useful tips and helpful hints to ensure this is your best turkey ever! 

What are your thoughts? (3)

01.04.17

constance j

I wanted to know 2 important things (1) WHY ais it that 90+% of your grilling instructions EXCLUDE Kettle Grill owners ? WHY not provide instructions for both types of grills?
I also wanted to know WHERE the tips come from OR if its how you are dispersing the bird (whacked up?)

01.04.17

Jennie Lussow

Hi Constance! We love our charcoal grillers and gas grillers equally! Almost all of our recipes apply to both gas and charcoal grills. When we say "prepare the grill for indirect cooking over high heat" that applies to any grill, and you'll see in the Turkey Tips provided here we talk about both gas and charcoal grills. Thanks for reaching out. I hope this helps! - Jennie

11.27.16

Wayne T

Jennie, I need some guidance on keeping the heat level up on my Smokey Mountain Smoker. I own the 18" size and nearly every time I smoke something other than ribs, the temperature inside the smoker slowly diminishes until it no longer raises the temperature of the meat. Consequently, I end up having to finish it in the oven. It has happened with brisket, boston butt, shoulder and turkey. E.g., I just smoked a turkey for T'giving and after 4 hours on the smoker the internal temperature of the bird plateaued at 134 degrees F. I tried adding even more coals and took off the front door to allow more air in. Got any ideas what adjustments I need to make?

I have read that meats absorb smoke only during the first 2 hours of smoking. If that is true would it be most efficient to simply smoke it for 2-3 hours then finish it in the oven?

11.27.16

Jennie Lussow

There are several factors in keeping the heat up in the WSM. I'm curious as to your initial setup. Most of my cooks involve filling the charcoal ring with unlit coals and then adding half a chimney of lit coals to maintain low and slow temperatures for a long time. I leave the top vent always open and then gate down the bottom vents to almost 1/4 inch after I fill the water pan with water.

If the temperature is not staying up, it either means there is not enough heat from not enough coals, or not enough oxygen to the coals. I would experiment with the bottom vents and in making sure they are open enough.

You are correct that the smoke is most important the first few hours of the cook, even so, there is no reason the WSM can't handle the entire cook.

I hope this helps. Please let us know!

11.23.16

zachary n

This grill guide is awesome! I am so excited for thanksgiving! Thanks Weber

11.23.16

Jennie Lussow

Hi Zachary! I'm so glad you found this helpful. Good luck and let us know how your turkey turns out by sharing pictures with us on Facebook, Instagram or Twitter!

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