Turkey in a Weber kettle

Fran said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

Better group for what you need.

alt.food.barbecue

"Fran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would

like

Quoted message said:

to cook the turkey in the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

You can do a turkey up to 15-16 lbs.if you place the bird directly on the grill. If you want to use
a roasting rack the maximum size would be about 13 lbs. The method is to arrange a pile of coals
along each side of the coal rack and place the turkey in the center of the grill so it cooks from
indirect heat and is not directly over any of the burning coals. Wait until the coals are all fully
lit before placing the turkey on the grill and then keep the cover on the grill. I keep the vents
fully open while it is cooking. It cooks pretty fast. Remove it from the grill when the temperature
in the thickest part of the thigh reaches 160-165. Let it stand 20 munutes before carving.

Weber has a handy accessory available which comes with two grill attachments that form barriers
on each side of the grill. That provides a foolproof way of arranging the coals for this method
of cooking.

"Fran" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

There are many, many different ways to cook a turkey in the webber. Are you stuffing the bird? Are
you spatchcocking the Bird? Do you have a rotissere attachment (under $15 at most sears)? Will you
brine it? Is your BBQ gas or charcoal? There are better groups to post this question to
Alt.Food.Barbecue comes to mind.

--
And the beet goes on! (or under) -me just a while ago

"Fran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would

like

Quoted message said:

to cook the turkey in the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

From Weber's website weber.comview.aspxOpen ↗

In rec.food.cooking said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

Quoted message said:

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Quoted message said:

Hints, instructions, clues (sand what to avoid) would be gratefully received.

I've done up to a 22 pound turkey in a Weber Kettle. Two Challenges: You need to add a small
amount of charcoal frequently. If you want to use any wood, it will smoulder and give the surface
an acrid taste.

Your best bet is to use natural lump charcoal. If you use briquettes, the nasty stuff in them will
flavor the meat unless you start them ad et them get grey in a a seperate container.

--
...I'm an air-conditioned gypsy...

- The Who

Always place the breast side down; you don't have to rotisserie it. In fact it's a waste to go to
that effort. The skin will get very brown and tough, though you don't eat that anyway; that keeps
the interior of the bird moist. Put a few soaked large wood chunks on either side fo the grill when
you start and you will pick of a slight smokey taste. Use a drip pan in the center between the grill
baskets to catch the drippings for making gravey. Don't stuff the bird; don't even think about
stuffing it. Make some turkey stock and make the stuffing on on the side; cook that in the home oven
in a casserole. All of this works much better and is easier than cooking in the house. We cooked two
turkeys at Thks. The cheap Manor house from Safeway was much better than the Butterball. We always
brine the birds first, though that isn't mandatory. Happy Holidazes, Kent

Fran said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

Hark! I heard "Fran" <[email hidden]> say:

Quoted message said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

I don't own a large grill, so I can't offer any personal advice. But I found this site while looking
for brining info, and maybe it will help...

virtualweberbullet.comcook.htmlOpen ↗

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

Fran said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey in
the Weber but have never done this before.

Hints, instructions, clues (and what to avoid) would be gratefully received.

I do a whole (12-14 lb) turkey, unstuffed, directly on the grill - breast side up. I cook it using
indirect heat made by circling the coals around the inside perimeter of the Webber kettle. I find
that by adding a new layer of coals immediately to the existing coals at the time I put in the
turkey, that I'll only need one more addition of coals at the most. Of course you'll cook the turkey
with the cover on and vents open. This gives the turkey a delicious smoky flavor.... much better
than commercial smoked turkey.

I find also that it never takes more than two hours to cook the bird, often less. The best part of
this process is that your turkey is EVENLY cooked. The white meat is still moist and the dark meat
is cooked enough, which is absolutely impossible for me to do in a regular oven.

Unlike the directions on the Webber site, I place my drip pan on the same rack as the coals... that
way the turkey is evenly browned. Unfortunately, the drippings have too much ash in them for my
taste - but frankly I don't think I'd like a smoky gravy anyway, so I make a very rich turkey stock
(brown your turkey parts and vegetables in the oven) for the gravy base.

Oh, yes - I don't butter or oil the bird but I do rub my favorite seasonings on it. I also have
rosemary growing in the yard, so I put a few springs inside the bird and throw some woody clippings
over the coals.

PS: I use ordinary grocery store charcoal briquettes, but I prefer the type that's permeated
with mesquite.

Practice safe eating - always use condiments

sf said:

Fran said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would like to cook the turkey
in the Weber but have never done this before.

Hints, instructions, clues (and what to avoid) would be gratefully received.

I do a whole (12-14 lb) turkey, unstuffed, directly on the grill - breast side up. I cook it using
indirect heat made by circling the coals around the inside perimeter of the Webber kettle. I find
that by adding a new layer of coals immediately to the existing coals at the time I put in the
turkey, that I'll only need one more addition of coals at the most. Of course you'll cook the
turkey with the cover on and vents open. This gives the turkey a delicious smoky flavor.... much
better than commercial smoked turkey.

I find also that it never takes more than two hours to cook the bird, often less. The best part of
this process is that your turkey is EVENLY cooked. The white meat is still moist and the dark meat
is cooked enough, which is absolutely impossible for me to do in a regular oven.

Unlike the directions on the Webber site, I place my drip pan on the same rack as the coals...
that way the turkey is evenly browned. Unfortunately, the drippings have too much ash in them for
my taste - but frankly I don't think I'd like a smoky gravy anyway, so I make a very rich turkey
stock (brown your turkey parts and vegetables in the oven) for the gravy base.

Oh, yes - I don't butter or oil the bird but I do rub my favorite seasonings on it. I also have
rosemary growing in the yard, so I put a few springs inside the bird and throw some woody
clippings over the coals.

PS: I use ordinary grocery store charcoal briquettes, but I prefer the type that's permeated with
mesquite.

Agreed! Indirect heat. And I like to soak hickory chips and toss them on with the coals. I
would salt & pepper the bird and perhaps put a lemon cut in half in the cavity along with the
rosemary sprigs.

The most important advice I can think of is don't fuss with the bird once it's on the grill. Leave
the cover on, vented, and don't touch it for about 6 hours. You may have to replenish some of the
coals the coals once halfway through cooking, as sf says, (carefully remove the top grill containing
the turkey, don't drop it!!) But other than that, leave it alone.

Jill

Failsafe way to cook large 7-9kg (15-22 pounds) turkeys in the webber

It is easy to cook turkeys in a webber, I never worry about upside down (have you ever tried to lift
a 7kg turky when its halfway through?) Or anything like that. I grew up in Perth so oustide is the
way to go.

I usally stuff the turkey (sage and onion and sausagemeat will post these recipies later) I then get
1kg or more of bacon (7kg Turkey will need about 1.5kg 9 best to use 2) With this a cover the entier
turkey overlapping the fat as much as possible. The fat from the bacon not only drips into the brest
meat and keeps it most in the long cooking time but you get a really yummy really crispy bacon as a
extra acompinmant.

I also cover the wings and legs with alluminium foil and you don't have to do this but I do like to
chew the meat of the bones and still want it moist. Take that off with an hour to go.

Finally Timings Turkey (in Pounds, why are all measurmenets in pounds) 6-8 about 2-3 hours 8-12
about 2.5-3.75 hours 12-16 about 3.5 to 4 for stuffing at 3 to 5 mins per pound

Tigger

"Fran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Here it is Xmas again! It's come too fast and I'm not ready yet. Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I would

like

Quoted message said:

to cook the turkey in the Weber but have never done this before.

Hints, instructions, clues (sand what to avoid) would be gratefully received.

I shall be enjoying one of these delicious turkeys (and the oh so wonderful crispy bacon in but a
few days time).

When Tigger takes the bird out of teh Webber, the flesh is still wonderfully moist, and full of
flavour. Hmmm, I'm getting hungry just thinking about it.

(BTW Tigger, I think we need to buy some heat-beads)