Instructions

1. Always have single leg of Weber® kettle toward the wind to allow for proper air flow.
2. Remove package from cavity of turkey; rinse bird.
3. Remove ashes and old briquets from grill; add 1 gallon of fresh briquets.
4. Place an aluminum pan with 2 inches of water in center of grill to catch drippings.
5. Grill meat until deep part of turkey leg reaches 170 degrees Fahrenheit.
6. Remove turkey from grill, and cover meat with aluminum foil.

Grilling Tips from Weber:

1. Indirect heat is essential for a moist, evenly cooked turkey. Create two beds of charcoal on opposite sides of the charcoal grate and leave a wide area open in middle.
2. Place the turkey on a roasting rack set inside two large, disposable foil pans, and place the pan over the wide-open area (indirect heat). Close the lid.
3. Once every hour, add five to eight briquettes to each bed of charcoal. This helps to maintain an even level of heat. Drop the briquettes into the grill gently, so ashes don’t blow onto the turkey.
4. While the grill lid is open, tilt the turkey so juices accumulating in the center will pour into the pan and flavor the base of the gravy.
5. Cook the turkey until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 170° to 175° Fahrenheit.
6. Transfer the turkey to a platter; let it rest for 20 to 30 minutes before carving.

Want more grilling inspiration? Check out these 10 different recipes from Weber Grills.