I remember my first grill turkey. I was terrified, pacing around the Weber like a new dad. But the secret is indirect heat—meaning you don’t put the bird directly over the coals.
Set up your coals on two sides, leaving a drip pan in the middle. Put the turkey on the grate above that pan. It’s like a gentle, smoky sauna for your bird. No flames licking at the skin, no frantic flipping.
Your Simple Game Plan
You need a 12-14 pound bird, and you need patience. Pat dry the skin with paper towels (this is non-negotiable for crispy skin). Salt and pepper it generously—like you mean it.
Prep your Weber for indirect cooking at about 350°F. If you use charcoal, light a chimney of coals and dump them on each side of the charcoal grate. If you have a gas Weber, just turn on the two outside burners and leave the middle off.
Pop that turkey on the grill, put the lid on, and walk away. I usually go fold laundry or pretend to read a book for an hour. Resist the urge to peek; every time you lift that lid, you let out heat and add 15 minutes to your cook time.
