How To Cook A Turkey On A Charcoal Grill

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We used our Weber Performer Kettle with some post oak to help create some turkey magic.  Enjoy the taste of charcoal and smoke as they enhance the turkey and Brine flavors.

How To Cook A Turkey On A Charcoal Grill

Your turkey is about to get a makeover.


Printable Recipe Here: Weber Kettle Smoked Turkey

Yield: 1 Whole Turkey (13#) – Serves 8-10 people
Prep time: 10 Minutes for Brine Making, 10 Hours for Brine Process
Cook time: 3 – 3 ¾ Hours cooking time


        Measure   Ingredient                                                      Prep Notes   
  • 1 ea              Turkey, Fresh                                              13# weight
  • 1 ea              Brine, Chefs Brine                                                   
  •  Taste          Rub A Dub, 5280 Culinary                    Season to taste
  • Taste           Fire Honey, 5280 Culinary                   Baste


**** - Adjust seasoning to taste preference, use Oink, Bayou Dust, Rub A Dub, Garden, Thai Mojito or Prime Rib Rub A Dub.  They all offer a great flavor and a different flavor.

Prep Directions:

  • Have turkey cleaned, prepped and brined prior to starting this recipe

Cooking Notes:

  • This can be done with various woods, pick the one that suits your flavor profile
    • I like Texas Post Oak for a bolder smoke flavor
    • I use Apple of Cherry for a smoother smoke flavor

Cooking Directions:

  • Remove defrosted Turkey from package, take out any gift packs of parts, giblets or neck and drain well to remove any extra brine
  • DO NOT rinse brine off
  • Using a heavy-duty pair of kitchen shears or sharp knife, trim off any wing tips or skin that you don’t want
  • Drizzle with light amount of olive oil and season to taste with Rub A Dub

How To Prepare Weber Kettle

  • Flip the grate over, add the charcoal baskets and adjust so the access doors on the grate are held open by the charcoal basket or hang open into the charcoal basket
  • Replace the center grate
  • Using a chimney, load with B&B Briquettes and light using 1-2 Weber Cube Lighters
  • Adjust the bottom vent to 50% open/closed
  • While chimney is working, add 4-5 unburnt charcoal briquettes to the baskets
  • Once briquettes are fully ignited, divide the briquettes evenly into the 2 baskets
  • Add 1-2 chunks of post oak (dry, not soaked) to the edges of the baskets
  • Close the lid and adjust the top vent to control temp to 350 Degrees
  • Once the smoke has started, add the turkey and load the Weber Connect probe
  • **** Be sure to add the Turkey in the center of the kettle
  • **** Be sure to load the probe fully into the thickest part of the Turkey breast
  • Maintain temp at 350 degrees and roast/smoke turkey to internal temp of 165 degrees
  • Remove Turkey using gloves/tongs and allow to rest for 5 minutes
  • Baste with Fire Honey if desired
  • Slice, Serve and Devour

Grills / Grill Gear Used:


Shopping List (Products Used):

Published on 10/10/2022. Always follow manufacturer's instructions before using any product. For more helpful tips and advice, visit a neighborhood Ace or visit us online at
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