Turkey in a Weber Grill

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You can’t just toss a turkey on the grate and hope for the best. That’s a disaster waiting to happen. You need a two-zone fire. Pile hot coals on one side only. Leave the other side completely empty.

Place a drip pan on the empty side. Fill it with some broth, wine, or just water. This catches fat and keeps the bird moist. Plus, it steams a little—science is cool, right?

Now, put the turkey on the cool side. Breast side up (or down—we’ll argue about that later). The lid goes on. The vents go open. And then you walk away. For like, three hours. Don’t peek. Every time you lift that lid, you add ten minutes to your life. Or subtract it. I forget which.

The Bird Prep: Don’t Be Boring

You’re not just cooking a turkey. You’re infusing it with smoke. So dry it off. Pat it with paper towels until it looks like a bald chicken. Then, salt it like it insulted your mother.

Use kosher salt. Be generous. Like, aggressively generous. Let it sit in the fridge uncovered overnight. This dries the skin even more. Dry skin = crispy skin. You want crispy skin. Trust me.

I also like to rub a little butter or oil under the skin. Not on it—under it. This keeps the meat moist and the skin crackly. You’ll thank me when you’re eating it standing over the counter at 2 a.m.

Making Perfect Rotisserie Turkey on a Weber Grill