How to Perfectly Grill a Turkey on a Weber Gas Grill: Complete Guide

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Grilling a Turkey on a Weber Gas Grill: Your Step-by-Step Guide

There’s something special about cooking a turkey outdoors, especially on a Weber gas grill. The smoky aroma, the crispy skin, and the juicy meat make it an unforgettable meal for family gatherings or holiday celebrations. If you’re wondering how long it takes to cook a turkey on a Weber gas grill—and how to do it right—this guide will walk you through the entire process, from preparation to serving. Let’s get grilling!

Why Grill Your Turkey on a Weber Gas Grill?

Grilling your turkey brings out rich flavors you just can’t get in the oven. The indirect heat and gentle smoke infuse the meat with a savory taste while keeping it moist. Plus, using your grill frees up valuable oven space during busy holidays!

What Size Turkey Works Best?

For most gas grills—including Weber models—a turkey between 10 and 14 pounds is ideal. This size fits easily under the lid and cooks evenly. If you’re feeding a crowd, consider grilling two smaller turkeys instead of one large bird.

How Long Does It Take to Grill a Turkey?

The general rule of thumb for grilling a whole turkey is about 11-13 minutes per pound at a grill temperature of 350°F (175°C) using indirect heat. Here’s a quick reference:

  • 10 lbs: About 1 hour 50 minutes to 2 hours 10 minutes
  • 12 lbs: About 2 hours 10 minutes to 2 hours 35 minutes
  • 14 lbs: About 2 hours 35 minutes to 3 hours

Remember, these are estimates. Always use a meat thermometer to check for doneness—the thickest part of the thigh should reach 165°F (74°C).

What You’ll Need

  • Weber gas grill (with at least three burners for best results)
  • Drip pan or roasting pan
  • Meat thermometer
  • Aluminum foil
  • Your favorite turkey seasoning or marinade
  • Olive oil or melted butter
  • Optional: wood chips for extra smoky flavor

Preparing Your Turkey

  1. Thaw your turkey completely. If frozen, plan for about 24 hours of thawing time for every 4-5 pounds in the fridge.
  2. Remove giblets and neck.
  3. Pat the turkey dry. This helps the skin get crispy.
  4. Season generously. Rub olive oil or melted butter over the skin, then apply salt, pepper, and your favorite herbs or spices inside and out.
  5. Tie the legs together (truss) and tuck the wings under.

Setting Up Your Weber Gas Grill for Indirect Cooking

  1. Preheat your grill to 350°F (175°C).
  2. Set up for indirect heat: Turn off the center burner(s) and leave the outer burners on. Place a drip pan under the grate in the center to catch drippings and prevent flare-ups.
  3. Add wood chips (optional): For extra flavor, soak wood chips in water for at least 30 minutes and place them in a smoker box or wrap them in foil with holes poked in it. Set over an active burner.

Grilling Your Turkey: Step-by-Step

  1. Place the turkey breast-side up on the grill grate above the drip pan.
  2. Close the lid. Resist opening it too often—this keeps heat steady and ensures even cooking.
  3. Baste occasionally. Every hour, brush the turkey with melted butter or pan juices for extra flavor and moisture.
  4. Rotate if needed. If your grill has hot spots, turn the turkey halfway through cooking for even browning.
  5. Check internal temperature regularly after halfway point.
  6. When the thigh reaches 165°F (74°C), remove from grill.
  7. Tent loosely with foil and let rest for at least 20-30 minutes before carving.

Tips for Juicy, Flavorful Turkey

  • Avoid stuffing the turkey. Stuffing slows down cooking and can lead to uneven results. Cook stuffing separately for food safety.
  • Let the turkey rest before slicing. Resting allows juices to redistribute, making each bite moist and tender.
  • Add aromatics to the cavity: Try onions, garlic, citrus, or fresh herbs for extra flavor.
  • If skin is browning too fast, tent loosely with foil during the last hour of grilling.
  • Keep an eye on grill temperature. Fluctuating temps can lead to uneven cooking. Use an oven thermometer if your grill doesn’t have a built-in gauge.

Troubleshooting Common Issues

  • If your turkey is cooking too fast: Lower grill temperature slightly or cover with foil to slow browning.
  • If it’s taking longer than expected: Make sure you’re using indirect heat and check that your grill maintains a steady temperature. Larger birds may need extra time.
  • If you notice flare-ups: Make sure your drip pan is positioned correctly and not overflowing with fat or juices.

FAQ: Grilling Turkey on a Weber Gas Grill

Can I cook a frozen turkey on the grill?

No, always thaw your turkey completely before grilling to ensure safe and even cooking.

What’s the best way to add smoky flavor?

Add soaked wood chips in a smoker box or foil packet directly over an active burner. Hickory, apple, or cherry wood are great choices!

Should I brine my turkey before grilling?

You can! Brining helps keep the meat juicy. Just be sure to pat dry before seasoning and grilling for crispier skin.

Do I need to rotate or flip my turkey?

No need to flip. Rotating once during cooking helps with even browning if your grill has hot spots.

How do I know when my turkey is done?

The thickest part of the thigh should reach an internal temperature of 165°F (74°C). Use an instant-read thermometer for accuracy.

Can I use this method for other poultry?

Absolutely! This indirect grilling method works well for whole chickens and game birds too—just adjust cooking times by weight.

The Bottom Line

Cooking a turkey on your Weber gas grill is easier than you might think! With proper preparation, indirect heat, and a reliable thermometer, you’ll serve up juicy, flavorful turkey every time—perfect for holidays or any special occasion. So fire up that grill, gather your loved ones, and enjoy a memorable meal outdoors!

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