The key to a Weber turkey is indirect heat. Arrange your charcoal or lit burners on one side, and place a drip pan on the other. The turkey sits over the pan, not the flames, like a sunbather avoiding direct rays.
If you’re using a charcoal kettle, light a chimney of coals and bank them to one side. For gas grills, leave one burner off and set the others to medium. This creates a gentle, convection-like environment.
Add a handful of wood chips—hickory, apple, or cherry—soaked in water for 30 minutes. Toss them on the coals or into a smoker box. That whisper of smoke is what elevates this from “grilled” to legendary.
The Spatchcock Shortcut (Why You Should Try It)
Spatchcocking—removing the backbone and flattening the bird—is a genius move for Weber grills. It cuts cooking time by nearly half and gives you crispy skin everywhere. Plus, it’s oddly satisfying to press the turkey flat like a chef with a mission.
To spatchcock, use kitchen shears to snip along both sides of the backbone. Flip the bird, press down on the breastbone until it cracks, and voilà—a flat, even-cooking masterpiece. No trussing, no drama.
This technique is practically a cultural reset for Thanksgiving. It’s how you get that coveted golden-brown skin and still have time to binge-watch a parade.
grilling a turkey on a weber gas grill
