How To Smoke A Turkey On The Weber Kettle
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- เผยแพร่เมื่อ 28 พ.ย. 2024
- In this video, I show you how to smoke a turkey on the Weber Kettle. This recipe is a homerun for sure. If you'd like to order some of the It's Incredible, you can find it through the link below.
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So I followed this recipe almost exactly last week for thanksgiving and the turkey was absolutely juicy and the best turkey I've ever had! You were not lying about that seasoning I bought it and it's amazing! My sister even used the seasoning to make mashed potatoes and it was the best mashed potatoes I've ever had no exaggeration! My biggest problem was getting the fire going and keeping it at 250-300. I didn't have a slow and sear so I tried the snake method with oak lump charcoal. I couldn't get the fire to start granted I live in Ohio where it's obviously much colder than Texas and I haven't grilled in a long time. When I finally got the grill going it was too hot so I took the turkey out and took some charcoal out. I managed to keep the temperature at 300 for the remaining time before it was like 400 degrees. I ended up using apple wood chunks too. I kept checking the turkey temperature and I almost dried it out cause my meat thermometer kept reading lower than what the turkey was. Overall my family said the turkey was amazing and you could taste and smell the smoky flavor from the grill, wood chunks etc. Deff making this turkey recipe for Christmas this year. What's the best way to get the fire going with lump charcoal and keeping the temperature low cause that was deff my biggest problem. Thank you so much for sharing this recipe with us!
That seasoning really is great on everything. I absolutely love it on mashed potatoes. Not sure how you started your fire but I would take about 8 pieces and light them in a chimney first. Once they're lit I'd pour them on the unlit lump and wait for them to catch.
1lp
HI, get yourself a charcoal chimney. They sell everywhere and will guarantee lit coals evertime.
Your decision to use a kettle was spot on. Most people can do this cook and the results will impress everyone who tries it.
I may do another on my drum, but I'll probably spatchcock it if I do.
You can actually not cut that tail off, but rather cut a hole in it and after you are done stuffing the turkey you can push the hind legs into the hole and then you don't have to use that plastic thing. Also, it will hold some of the butter that comes down or the juices that come down into the cavity of the turkey a bit longer for flavor or moisture.
i do my turkeys in the PBC, you're spot on about the creole butter injection...it's MONEY on smoked turkey
I used my Weber grill to cook my turkey for the first time today. Turkey came out awesome thanks for the video it helped out a lot 👍🏼✌🏼.
Awesome! Glad the video was able to help you out.
Really awesome looking Turkey James. Got to love the Weber Kettle. Outstanding
Thanks Mike!
Thank you James. I have appreciated your videos for learning and the bbq experiences around your area. I used my Slow N Sear for the first time yesterday to do a turkey on my kettle. I bought the turkeys before I saw your video and agree with the weight/size notes. Mine was 19.9 lbs and the skin got really dark thru the cook. I rotated it every 30 minutes and put a foil shield over it about halfway thru. It was good, but my rub got toasted. Thanks for what you put out here!
Howdy David! Appreciate you stopping by. Yeah, that's definitely larger than I would prefer, partly for that reason. The outside definitely will get too done before the inside. Hope you have a great Thanksgiving.
Greetings from Yorkshire in the UK. I will try your method tomorrow, it looks delicious. Merry Christmas.
I totally agree about two smaller turkeys
Happy thanksgiving to you and your family
And thank you for the suggestion of the Tony Chachere's injection amzing hugs to you everyone.
James you did that bird justice! Looks phenomenal! I use the same injection its hard to beat creole butter right out of a bottle.
Brother James you knocked that turkey out of the park brother nailed happy thanksgiving you and the wife
Thanks brotha! Same to you and Melissa.
Good job james..gonna smoke my first turkey this year wish me luck
Good luck Robert!
How did it go
Did pretty good my daughter said best turkey she's had.. guess im smoking another nxt thanksgiving
James. I'm gonna get me about a 10-12 lb. turkey, some of that incredible seasoning, fire up my Weber kettle, and...well, you know the rest. Thanks!
You're sure to have a winner on your hands :-)
Beautiful Turkey! You’ve inspired me to give it a try. I’m a bit of a health nut and will be substituting the canola oil and Parkay with healthier choices. 🤞 hope it turns out as well!
Appreciate the comment. You can definitely use a healthier option, a not use a binder at all. You can also just spritz it with just water as well. Hope it turns out well for you.
Great video sir. I found it very informative
Thanks for this. Do you keep the bottom and top vent fully open for the cook? Thank you.
@@davy1972 I normally run them both halfway open. If I need to speed the cook up I’ll open the top vent only a little more.
Thanks so much for the outstanding vid and answering so many questions. I was curious if I could brine before and inject…thanks for your blessing on that!
Glad the video helped out.
a cool tip i learned on America's Test Kitchen is to put ice on the breast, or try to get it as cold as you can, so the breast comes up slower. I have never spatchcocked a turkey. Im a brine guy. will try some of that buttah
I followed your instructions. My turkey came out fantastic. Wow! Thanks for the video.
Awesome! Glad it turned out great for you.
Heyo Brother James!.... that Turkey looks like a winner right there 👌. Thanks for sharing my brother. You and the family have a great week and stay safe. Cheers!
Thanks for watching brotha!
Great video James! Only thing missing was the Titos vodka to go along with the smoking of the turkey while you wait.
Oh there was plenty of Tito's had during this cook lol
Great looking cook brother! 👊👊👊
I appreciate it brotha!
Thanks for your video here, I used the Tony Chaceres injection last week and you are right, it was the most amazing turkey we’ve ever made! Seriously good! Thanks for the tip
Glad you enjoyed it! Thanks for stopping by.
That is one beautiful looking bird. I will definitely try this recipe out for Thanksgiving.
Hope you enjoy bro!
Great looking Turkey James.
Thanks Johnny!
Great cook James
Thank you!
Brother James ... Love your videos, and have learned a lot. Have bought numerous Heavens Made Spices ,and spoke with Michael. Really down to earth and a great guy. Some guys collect Stamps, I collect Barbeques . All the way up to a offset that sits on a 18 foot total length trailer. That said ... This Recipe is Soooo dang simple, and I'm sure puts out an "Amazingly" Tasty Bird that even the Mother in Law would be impressed. Love to talk shop some time . All the best to you , your family, and friends ... Johnny
Thanks Johnny! I appreciate the support. Yes, Michael is a great down to earth guy. Glad you enjoy his products.
James, your turkey recipes are all awesome! But I was wondering if you’ve ever made a video showing how you smoke Turkey Legs. If not, I would love to see how you make them and keep them moist and tender.
I don't believe I have a video on turkey legs but I have been asked about them. If I can get my hands on some I will do a video on it.
@@CentralTexasGrilling - I know they do everything big in Texas, but where I live during most of the year it is easier (and cheaper) to find turkey thighs and legs than whole turkeys. Hopefully you can make it work. Thanks for responding!
Love your video! We’re going to try it this weekend! What syringe are you using?
The syringe is one I got from Tractor Supply company. You can use any kind you’d like, just make sure it’s not one that leaves big holes. A good size needle is a 14 gauge needle. It will list it on the package.
Looks great. Gotta try that seasoning out myself
It's a great seasoning.My absolutely favorite one to use on everything.
Beautiful bird Brother James, I've got a video posting sunday doing a Turkey on the weber kettle. You did a great job explaining the process and the why's. 🤘🤘
I'll make sure to check it out.
AWESOME JOB LOOKS GOOD BROTHER 👍
Hello there thank you for your video where do we get the seasoning where do we find that injector and what kind of charcoal did you use?
You can find the seasoning at www.heavenmadeproducts.com. I got the injector from Tractor Supply Company and I use B&B charcoal.
Awesome looking turkey James. How do you suggest to your customers to reheat the turkey?
I would put it in a roasting bag, place that in a foil pan, and place in the oven. 325 degrees until it warm (about 135-140 degrees)
James awesome cook, but now for your volume customer base what kind of smoker do you use and around how many Birds do you cook, Thanks
So for customers come Thanksgiving I use a Southern Pride. Last year I cooked about 35-40 turkeys.
Well you weren’t kidding mine turned out amazing!!!!
Awesome! Good to hear.
James that bird looks fantastic brother. I'd like a piece of that now
Thanks my brotha!
Hey James, Merry Christmas brother. Great video by the way. Got a question: would you follow the same process, (rotating 180 degrees every hour) if I choose to spatchcock the turkey?
Yes I would. It’s always a good idea to help ensure even cooking.
Beautiful birdBrother James ! I also use Creole butter injections for my turkeys also, just a different brand. Excellent job! Sign me up !
Appreciate you stopping by brotha Kent!
What temp should the grill be at?
Thank you James, Appreciate your videos. Happy Thanksgiving from my family to yours
Same to you Estevan!
Do you think weber barrel smoker would do a better job for a turkey or no?
@@ia6980 Yes. I just smoked 2 on my Weber Smokey Mountain the other day. Run the water pan though so the bottom of the turkeys don’t burn.
@CentralTexasGrilling ok thank you
Nice turkey love the recipe looking gooooooood!!!
Thanks so much!
The yellow tray that you're preparing the turkey on, do you have a link or anything on where you purchased that? Like how big it is and can contain all the juice/spices
I was given this one by a buddy of mine, but you can find them at a restaurant supply store. Not sure the exact measurements, sorry, but it’s pretty big.
Hey no problem right there. Thank you for the response! I enjoyed the video and the turkey looked amazing!
@@patti_b9388 Thanks!
I'm a bit late to the table...but the color of the bird looked amazing and it looked soooo juicy.
What lump charcoal did you use?
Thanks! I used B&B Lump.
Do you mind if I ask how you set your vents?
Great question. I keeep the bottom vents halfway open and the top vents halfway open.
Always love your videos! What are your thoughts on inject vs brine? I also love the Heaven Made rubs!
Thank you!. I'm actually a fan of both. I'll inject and brine at the same time if I can.
Turkey looked really good, James. Quick question, can you inject a dry brined turkey? Thanks. Cheers.
Well, I know you can inject a wet brined turkey so I would say yes, you can inject a dry brined turkey too.
James I’ve been following this channel since I came across your first video about smoking a bird on the kettle. I agree you can brine. The past 3yrs I’ve let mine brine and all seems fine. I would think with a smaller bird that having it sit in a brine and inject it could be overkill. I brine mine because usually I do a larger bird since I have more people to feed and I’m too lazy to keep an eye on two birds lol
Never thought about spritzing with butter spray. Whenever I do briskets and ribs I always spritz with apple juice. Have you tried using the butter spray on other meats or do you only use it for turkeys? Thanks for posting this video - I plan on smoking my first turkey on my 22" weber kettle this Thanksgiving.
I use the butter spray on all my meats. Mainly for the oil in the spray.
that awesome.. was wondering how do you keep the smoke meat for the customers? do you do cook the day of, or days before?
I cook them day of and tell them they need to be picked up by a certain time.
That turkey came out amazing
Thanks, appreciate it.
@@CentralTexasGrilling yw
Looks great. A question though... Did you add water to the SNS in the beginning?
I did not add water. In fact, I rarely add water to it.
Thank you for the great explanation of your process. I do have a question about your vent settings what were yours for this cook?
So I had the bottom vents and the tops vents halfway open the entire cook.
Awesome! You’re the bbq master! I’m going to try it!
Thank you for the comment!
Hey brother James, great looking bird. Definitely gonna have to try that recipe. I was wondering if you had a link or could tell me where to get the injector you were using? Thank you for all the great videos and tips.
So the injector I used I got from Tractor Supply. It's meant for injecting medication into animals, but you can use to inject meats.
@@CentralTexasGrilling, brother James thank you for the info. I actually saw that one on the Tractor Supply website during my search. Thanks again brother!
Great video brother James, I got a question what temperature do you run the Kettle primarily
275 degrees
Looks awesome, dude! Question...how open are your bottom and top vents (sorry if that's stated in the video, missed it)?
Good question. I have the bottom vents halfway open and the top vents halfway open.
@@CentralTexasGrilling awesome bro. I've smoked many things on the kettle but this year will be the first turkey. I appreciate the walkthrough!
If the turkey is already pre-brined will adding this marinade make it too salty?
@@mitchellmimier5004 Not at all. I still use this exact method every year and my turkeys have never been salty.
@ great! Can't wait to try out this method tomorrow. I didn't find this video in time to order the seasoning so I'm going with the closest thing I could find - Lowry's Coarse Ground Garlic Salt with Parsley. Seems to have very similar ingredients, just hoping the garlic isn't too concentrated.
What a great cook, that turkey looked fantastic! Will have to give it a try. Where did you get that tray? I can't find anything like that anywhere!
Thanks! You should be able to find them at a restaurant supply store. I've seen them at ACE MART.
I noticed that the colas were barely on when you started the cook. Is this the normal way to start it? I thought it would not reach temperature but I guess it did because the turkey came out amazing!
You can wait till the pit comes up to temp or you can go ahead and put it on as it comes up to temp. I usually put my meats on as the pit comes up to temp. If I have wood chunks or chips in there, I might as well throw it on early so it can get more smoke. That’s my thinking. Appreciate you stopping by.
Amazing looking turkey Brother James! What temp would you run on a WSM? Thanks!
Thanks man! I cooked it on my Weber Kettle, but I cooked it at about 275 degrees.
@@CentralTexasGrilling I am ready for tomorrow. Thank Brother James! Happy Thanksgiving!
Do you soak the pecan wood before you put it in with the charcoal?
The only time I soak wood is if I’m using wood chips. I never soak logs or chunks. The water won’t penetrate them enough to make a difference.
@@CentralTexasGrilling I have all of my ingredients and am ready to go on Thursday. Please forgive my ignorance, but do I let my lump charcoal and pecan wood heat until they get ash or do I just start the coals and put my turkey on the rack? Do I keep adding charcoal and wood throughout the cook time? I have never smoked anything and am nervous I will mess up.
Great video brother James, have you ever done one on a drum ?
Thanks! No, I haven't done one on a drum but I think I'm going to try. I would probably spatchcock it though if I did.
Can't wait to see it . I normally smoke mine on the offset smoker .
I'm impressed because you didn't brine it...I've been watching smoked turkey videos for the past 72 hours. I'm sure that the proper time,temp and degree of the meet is more important than anything else.
Turkey psycho! JK! Your just doing research.
James,you HAVE to get into the habit of cooking one for yourself,especially this year ;)
I'll definitely be smoking one for myself this year.
What temp did you get your Weber grill to smoke your turkey?
I ran it between 250 - 275 degrees
Thanks. Have a great Thanksgiving Day.
You too!
James i saw you let the plastic belt on the turkey legs. No problem with melting due to heat?
None at all. I leave them on all the time and never had an issue.
What seasoning rub is that???
It’s called “It’s Incredible”. You can find it on their website at www.heavenmadeproducts.com. The “S” at the end of “products” may be left off but you can try both ways. It’s my absolutely favoring seasonings around.
Happy Thanksgiving brother James! My turkey came out great, very juicey with the injection. However the skin was really dark, darker than yours. What did I do wrong? Too much canola oil? Or too much rub (Its Incredible)? I cooked it at 285° rather than 275°. It was 15 lbs. Couldn't find one smaller.
Hope you and yours have a great Thanksgiving too Joe! I would guess one fo two things could've happened. One, since the turkey was a little on the larger size it takes longer to cook. That means the outside (skin) is going to be exposed to the smoke longer while the inside is still trying to cook. Secondly, you may haveb been running a "dirty fire". Not sure how your fire was burning, but was there a lot of smoke coming out? What about the wood you used? Was the wood you used aged (dry, not green)? I'm going to lean a little more to the first guess. That usually happen when cooking a larger bird.
@@CentralTexasGrilling thanks James! I think you're right about the size of the turkey.
This looks delicious I'm using the exact recipe next week! What kind of charcoal did you use?
Thanks Lydia! I use B&B Charcoal.
@@CentralTexasGrilling thank you! Do you use a certain amount or you just just dump it in there to your liking
@@lydiakyeremeh7820 I usually fill the basket all the way up with unlit charcoal and then add a small amount (or use a starter cube) of lit charcoal in one corner and let it burn from one end to the other.
Okay thanks. can I use apple wood and like a few starter cubes? Should I soak the apple wood?
@@lydiakyeremeh7820 Yes, you can use apple wood and use starter cubes. I wouldn't soak your wood unless you're going to use wood chips. If you're using chunks it's a waste of time. The water won't penetrate enought to make a difference. Woood chips on the other hand, those you can soak so they don't burn up so fast.
gonna have to get some of that butter just got a fresh 32oz bottle of that its incredible rub, that stuff is awesome!
It really is. I love the It's Incredible!
Heck Yeah! I know what Im doing this coming Thanksgiving!
Great Vid.
Hope it helps out.
Great video bro. I smoked a a breast yesterday. Yours looks great.
Appreciate it Carlos!
@@CentralTexasGrilling most definitely bro
nice even color great job
Thank you! Cheers!
Nice! Today is the first day I did ribs on the kettle. I own the traeger and it felt like cheating so now I’m trying to learn real bbq lol thanks for the video! Quick question. Is there no need to bribe the Turkey since it’s being injected?
I own a couple of pellet grills and don't view it as "cheating". There's a place for them. Yes, you can brine and inject if you'd like. Most turkeys come already brined though. If you read the label it usually says something like "10% solution added", or someyhing like that.
I have the same setup as yours SnS , my question is can you use the water trough , I was planning to use a mix of apple juice and water for moisture
Yes, you can use the water trough for whatever liquids you wanted to add.
It’s working like a champ , thanks , I’ve smoked a lot of turkeys , but first time on the Weber
What was the outside temperature for this cook. I’m in the Chicago area so it’s kind of chilly.
Don't remember exactly but probably in the 70's/80's
A perfect 10!...what else can anyone say! That's why you win the comps bud!
Appreciate that BBQ PIT DOG!
what was the weight of this turkey, I need to get one that will fit my Weber is the same size?
A turkey that's about 13-14lbs should fit the 22" Weber Kettle just fine.
I never done a turkey before.... at what temperature do you have inside the BBQ ?
I cooked the turkey at 275 degrees and took the internal temperature of the turkey to 170 degrees.
Can you Brian the turkey with salt and sugar solution and use the injection liquid ? or is it going to be too salty?
Yes, you can brine the turkey and inject it. What I would suggest is to rinse the turkey off after you brine it, before you inject it.
Kudos brotha James...I like your injecting technique to prevent from stabbing yourself lol!
What was the approximate cooking time? What did you spritz it with?
It cooked for right at about 3.5hrs. I used Parkay butter to spritz. You can use apple juice, water, or utter.
Thanks for the timely video, James! Question: what are you’re thoughts on wet brining (salt and sugar) AND injecting (Tony’s butter) a turkey? Would that make it too salty?
I think you can do both. What I would do though is, after you brine it rinse it off before injecting to remove any salt that may be on the outside fo the turkey.
@@CentralTexasGrilling Thanks! Would it be okay to do this even with a pre-brined turkey like Butterball?
@@davidchavarria2992 I’d say yes, but you may want to cut back on the salt in your brine.
@@CentralTexasGrilling Thanks for your insight!
I love the creole injection too! I like to brine too..recombination on brine recipe?
Honestly, I would buy a brine package from Kosmos Q. A good basic brine I would use is Distilled Water 2 Gallons, Kosher Salt 1 1/2 Cups, Light Brown Sugar 1 Cup, and a handful of peppercorns. From there, you can add anything else you'd like.
Where did you get the plastic thing you prepped the turkey on
You can find those trays at a restaurant supply store.
Awesome thank you. Will be trying your method out tomorrow.
Great content. Keep it up
Appreciate it!
Hey Brother James, did I miss what you used for the injection?
I showed it in the video, it's the Tony Chachere's Creole Butter.
@@CentralTexasGrilling I missed the creole butter. I think I’ll try the butter jalapeño this year!
What type of injector do you use? I can't seem to find that one anywhere.
I got it from The Tractor Supply store.
Did you brine it?
No, I only injected it.
What injection gun are you using I need to get one for sure
I got it from Tractor Supply Company. It's one they use to inject medicine into animals.
Going to try this for Thanksgiving. The reviews for the injection on both Amazon and Walmart were outstanding. I normally use a rotisserie in the WSM but I may cook it in the Kettle. Did you put water in the water trough of the SnS?
I did not use water in the water trough.
I have a frozen turkey from 2018. will it still be good to use this year ?
Honestly, I don't know. I personally wouldn't use it just to be on the safe side.
@@CentralTexasGrilling OK, Thanks !
Looks amazing
Thanks bro!
Awesome video, thank you so much. I just tried it out. The meat was awesome and juicy but the skin was a little tough and rubbery. What can I do to correct it. I also couldnt get my temp under 300 degrees. It was hovering at 300 - 320. Could that be the problem?
One thing you can do to help with the skin is to do a dry brine. You simply pat the turkey dry and take some Kosher Salt and sprinkle it over the turkey (or chicken). Just use a light coating. Then, place the turkey in the fridge, uncovered, for a few hours. After that take it out, rinse ther salt off, and that should help with the skin. You can also use baking powder, just follow the same process.
Great! Should work out with my 26" kettle and the jumbo SNS 👍
Yes, same process should work just fine.
Badass Turkey brotha
How do I get the rub and Tony's butter injection rub
You can find the rub on-line at www.heavenmadeproducts.com. You should be able to find the injection at your local grocery store. If not, I would look on the Tony Chacheres website.