Roast Turkey

How to Cook a Perfect Turkey in a Weber Kettle

Cooking a whole turkey on a Weber kettle is easier than most people think. This recipe uses a simple brine to keep the bird juicy, compound butter for extra flavour, and a steady 165°C (330°F) cook. Perfect for beginners wanting a reliable, moist, and flavour-packed holiday turkey.

A turkey around 4.5–5kg (10–11lb) is ideal for a Weber kettle. Smaller birds cook more evenly and stay juicier, and you can always cook two if you need more meat.
A good brining bucket, a chimney starter, and a heat management accessory—like the JG BBQ Offset Plate—make the process easier. You’ll also want an internal meat probe to monitor doneness.

Brining is the biggest key to success. It seasons the turkey all the way through and helps prevent the breast from drying out during the cook.

Preparation:
Start by thawing the turkey in the fridge for 1–2 days. Remove any packaging and rinse it under cold water.

Prepare the brine by warming apple cider vinegar, salt, and brown sugar until dissolved. Combine this with apple juice, oranges, garlic, ginger, herbs, chilli flakes, and ice in a food-safe bucket. Submerge the turkey and brine overnight.
The ice keeps everything cold so there’s no need to refrigerate.

After brining, pat the turkey dry. Make a compound butter using softened butter, herbs, and seasonings. Carefully lift the skin and rub butter underneath, then coat the outside and cavity. Truss the turkey with butcher’s twine so it cooks evenly.
Apply a generous coating of the dry rub all over the bird.

The Cook:
Set up a 57cm (22”) Weber kettle for indirect heat using your offset plate or baskets. Fill the offset plate with unlit briquettes, remove eight, light them, then place them back once ashed over.

Place the grill on, attach an ambient probe, open all vents, and let the kettle climb towards 165°C (330°F). Start closing the bowl vents when you’re about 50°C (122°F) away from target to avoid overshooting.

Place the turkey breast-side down for the first 30 minutes. Rotate it after 30 minutes, then after the first hour flip it breast-side up and insert an internal probe into the breast.
Cook until the breast reaches 74°C (165°F). Expect around 2 hours for a 4.7kg (10.3lb) turkey.

The Payoff:
Rest the turkey for 20–30 minutes before carving. This allows the juices to redistribute through the meat, keeping every slice moist.
Carve into slices or large portions depending on how you prefer to serve it. Perfect for Christmas, Thanksgiving, or any time you want to impress a crowd.

Equipment Needed:
•    A 57cm Weber kettle or any hooded BBQ that can sit steady at around 240°C (465°F).
•    Charcoal baskets for an even indirect cook.
•    Charcoal Briquettes
•    Butchers Twine

Ingredients:

Main
•    1 whole turkey, approx. 4.7kg (10.3lb)
•    Butcher’s twine

Turkey Rub
•    2 tbsp kosher salt
•    2 tbsp brown sugar
•    2 tsp smoked paprika
•    2 tsp black pepper
•    4 tsp dried thyme
•    4 tsp dried rosemary
•    2 tsp garlic powder
•    2 tsp onion powder

Compound Butter
•    250g salted butter (8.8 oz), softened
•    1 tbsp dried rosemary
•    1 tbsp dried thyme
•    1 tsp garlic powder
•    1 tsp onion powder
•    ½ tsp fine black pepper

Turkey Brine
•    2L apple juice (½ gallon)
•    1 cup kosher salt
•    1 cup brown sugar
•    1 head garlic, halved
•    5cm (2”) ginger, sliced
•    4 oranges, quartered
•    ⅓ cup apple cider vinegar
•    Water (enough to cover turkey)
•    1 tbsp chilli flakes
•    1 bag of ice

Herbs for Turkey Cavity (During Brining)
•    2 fresh rosemary sprigs
•    2 fresh thyme sprigs
•    2 fresh sage leaves

Recipe Steps:
1    Thaw the turkey in the fridge for 1–2 days if frozen.
2    Prepare the brine: Heat the vinegar, salt, and sugar until dissolved. Cool completely.
3    Add the cooled mixture to a bucket with apple juice, oranges, garlic, ginger, herbs, chilli flakes, and ice.
4    Submerge the turkey and brine overnight in a cool area.
5    The next day, remove turkey and pat dry.
6    Make compound butter and gently separate the skin from the meat. Rub butter under the skin, all over the outside, and inside the cavity.
7    Truss the turkey with butcher’s twine.
8    Season generously with the turkey rub.
9    Prepare the Weber kettle: Fill the offset plate with briquettes, remove 8, light them, return when ashed over.
10    Fit the grill, attach an ambient probe, open all vents, and stabilise at 165°C (330°F).
11    Cook breast-side down for 30 minutes.
12    Rotate the turkey and cook another 30 minutes.
13    After 1 hour, flip breast-side up and insert an internal probe.
14    Continue cooking until the breast reaches 74°C (165°F). Total time about 2 hours.
15    Rest for 20–30 minutes before carving.

Recipe Info
•    Prep Time: 12 hours
•    Cook Time: ~2 hours
•    Serves: 8
•    Effort: Average
•    Course: Main
•    Cuisine: American / Australian
•    Hydration: 4 beers (optional… but recommended)

Tips & Variations:
•    No offset plate? Use charcoal baskets on one side of the grill and place the turkey on the opposite side.
•    Add smoke flavour: Throw in a chunk of apple or cherry wood when you start cooking.
•    Crispier skin: Let the turkey air-dry in the fridge for 4 hours after brining.
•    Bigger bird? Increase cooking time and brine in a larger container.
•    Want more browning? Brush melted butter over the skin during the final 30 minutes.

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