Use good charcoal. Not the cheap briquettes that smell like a campfire from a 1980s horror movie. I prefer lump charcoal. It burns hotter and cleaner. But briquettes work fine if you use a chimney starter.
Add some wood chunks. Apple or cherry are safe bets. Hickory is for bacon, not turkey—too strong. A little smoke goes a long way. You want your turkey to taste like a cozy autumn day, not a bonfire.
Manage the heat. Aim for 325°F to 350°F. Too low and the skin gets rubbery. Too high and you’re eating charcoal turkey. Your grill’s bottom vent is your friend. Open it more for heat. Close it a little to cool down.
The Big Question: Breast Up or Down?
I know. Whole internet debates exist on this. Here’s my take: start with the breast side down for the first hour. This lets the dark meat (toward the bottom of the bird) cook faster. Then flip it breast-up for the rest.
But honestly? I’m lazy. I just leave it breast-up the whole time, and it comes out great. The key is basting. Or not. Actually, don’t baste. Every time you baste, you open the lid and lose heat. Just let the smoke do its thing.
If you’re feeling fancy, use a beer can chicken holder for the turkey. But you’ll need a really big can. I’ve never tried it. I’m a simple man. I put the bird on a V-rack in a disposable pan.
Weber Grill Turkey Brine Recipe | Deporecipe.co
