How to Smoke a Perfect Turkey on Your Weber Smokey Mountain

Why Smoke a Turkey on a Weber Smokey Mountain?

Smoking a turkey on a Weber Smokey Mountain (WSM) is a fantastic way to infuse your bird with deep, smoky flavor while keeping it juicy and tender. The WSM is known for its consistent temperature control and ease of use, making it a favorite among both beginners and seasoned pitmasters. Whether you’re preparing for Thanksgiving or just want to wow your friends at your next backyard gathering, this guide will walk you through every step to achieve turkey perfection.

What Size Turkey Should You Smoke?

The size of your turkey matters when smoking on a WSM. Turkeys that weigh between 12 and 14 pounds work best. Larger birds can take too long to cook, increasing the risk of dry meat or food safety issues. If you need more turkey, smoke two smaller birds instead of one large one.

Why Not Use a Huge Turkey?

Safety: Bigger turkeys spend more time in the “danger zone” (40°F–140°F), where bacteria can multiply.
Even Cooking: Smaller turkeys cook more evenly and absorb smoke flavor better.

Preparing Your Turkey for Smoking

A little prep goes a long way toward a tasty smoked turkey. Here’s how to get your bird ready:

1. Thawing

If your turkey is frozen, thaw it completely in the refrigerator. Allow about 24 hours for every 4-5 pounds of turkey.

2. Remove Giblets

Take out the neck and giblets from the cavity before seasoning or brining.

3. Brining (Optional but Recommended)

Brining helps keep the turkey moist and flavorful. You can use a wet brine (saltwater solution) or a dry brine (rubbing salt and seasonings directly on the turkey). Let the turkey brine in the fridge for 12-24 hours for best results.

4. Seasoning

Pat the turkey dry with paper towels. Rub olive oil or melted butter all over the skin, then season generously with your favorite BBQ rub, salt, pepper, and herbs like thyme, rosemary, or sage.

Setting Up Your Weber Smokey Mountain

The WSM makes smoking straightforward, but proper setup is key:

1. Fuel Choices

Charcoal: Use quality briquettes or lump charcoal as your main heat source.
Wood Chunks: Add 2-4 chunks of mild wood (apple, cherry, or pecan) for smoke flavor. Avoid too much hickory or mesquite—they can overpower the turkey.

2. Water Pan

Fill the water pan with hot water before you start. This helps regulate temperature and adds moisture, preventing the turkey from drying out.

3. Lighting the Smoker

Add unlit charcoal to the ring, then light a chimney starter with about 20 lit briquettes.
Pour the lit coals on top of the unlit ones (“Minion Method”) for a slow, steady burn.
Add your wood chunks on top of the coals.

4. Temperature Control

Aim for a smoker temperature between 225°F and 275°F. Adjust vents as needed to maintain steady heat.

Smoking Your Turkey

Now comes the fun part! Here’s how to smoke your turkey for delicious results:

1. Placement

No Stuffing: Don’t stuff your turkey—it slows cooking and can lead to uneven results.
Grate Position: Place the turkey breast side up on the top grate for best airflow and even cooking.

2. Monitoring Temperature

Probe Placement: Insert a meat thermometer into the thickest part of the breast and another in the thigh (without touching bone).
Target Internal Temperature: Cook until the breast reaches 160°F–165°F and thighs are at least 170°F.

3. Basting (Optional)

You can baste with melted butter or pan drippings every hour for extra flavor and crispier skin, but this isn’t required.

4. Cooking Time

Plan on about 30–40 minutes per pound at 225°F–250°F. For a 12-pound turkey, expect around 6–8 hours. Always rely on internal temperature instead of time alone.

Troubleshooting Common Issues

Skin Not Crispy? Finish the turkey in a hot oven (425°F) for 10–15 minutes after smoking to crisp up the skin.
Too Much Smoke? Use only a few wood chunks—turkey absorbs smoke easily and can become bitter if over-smoked.
Temperature Fluctuations? Adjust bottom vents in small increments and keep an eye on your fuel levels.

Resting and Carving Your Smoked Turkey

Once your turkey reaches temperature, remove it from the smoker and let it rest, uncovered, for at least 20–30 minutes. This helps juices redistribute, making every bite moist and flavorful. Carve against the grain for tender slices.

Tasty Serving Suggestions

Sliced smoked turkey makes fantastic sandwiches with cranberry sauce or barbecue sauce.
Add leftovers to salads, soups, or tacos for a smoky twist.

Top Tips for Smoking Turkey on a Weber Smokey Mountain

Avoid Peeking: Every time you open the lid, heat escapes—trust your thermometers!
Use Drip Pans: Catch drippings for gravy and easier cleanup.
Spatchcock Option: For faster cooking, remove the backbone and flatten (spatchcock) your turkey before smoking.

Frequently Asked Questions (FAQ)

Can I smoke a turkey overnight?: You can, but it’s safer to smoke during the day so you can monitor temperatures closely.
Do I need to brine my turkey?: No, but brining adds extra moisture and flavor—highly recommended!
Should I cover my turkey with foil?: If your turkey is browning too fast, tent loosely with foil during smoking. Remove towards the end for crispier skin.
Is it safe to eat pinkish smoked turkey?: A pink ring (the “smoke ring”) is normal. As long as internal temps are safe (165°F+), it’s good to eat!

The Bottom Line: Enjoy Your Smoked Turkey!

The Weber Smokey Mountain makes smoking turkey simple and rewarding. With these tips and steps, you’ll serve up juicy, flavorful turkey every time—perfect for holidays or any special occasion. Happy smoking!