Here’s where we get cultural for a second. Think of this technique as the American cousin of a Chinese tea-smoked duck or a Brazilian churrasco—low, slow, and deeply flavored. Brining is non-negotiable for a Weber turkey; it’s the insurance policy against dry meat from the longer cook time. A simple overnight soak in salt, sugar, water, and maybe some apple cider works wonders.
Pat the turkey bone-dry with paper towels after brining. A dry skin is a crispy skin. Rub the bird down with softened butter or olive oil, then season generously with salt, pepper, and a little garlic powder. Tuck the wing tips under the bird so they don’t scorch, and truss the legs with kitchen twine—this helps it cook evenly and look like a magazine cover.
