Forget everything you know about grilling burgers. We are not searing; we are slow-roasting with indirect heat. Set up your Weber for a two-zone fire by piling all the lit charcoal on one side, leaving the other side completely empty.
Add a small pan of water on the cool side of the grill grates. This keeps the cavity humid and prevents that dreaded dry breast meat. Place a disposable aluminum pan under the bird’s final resting spot to catch drips and save you from a messy ash clean-up.
The Holy Trinity of Wood
This is where the magic happens. Charcoal gives heat, but wood gives soul. Add a few chunks of applewood, cherry, or pecan to the coals for a mild, fruity smoke that complements turkey perfectly.
Avoid mesquite unless you want your holiday table to taste like a campfire beef jerky. The key is moderation—two to three fist-sized chunks are plenty. The smoke should be a whisper, not a shout.
