This is probably the easiest and most foolproof way to cook a turkey in the Weber Smokey Mountain Cooker. Best of all, it requires no attention to the cooker's temperature.
Click on any of the pictures to view a larger image.
What You'll Need For This Recipe
Choose The Smoke Wood
Each smoke wood chunk should be small, for example 3" x 2" x 2" or similar.
Use three chunks of apple wood, if available. Cherry, oak, or another mild fruit wood can be used if apple is not available.
Do not use hickory or mesquite for this recipe.
There is no need to soak the wood or remove the bark before use.
Learn More Later: All About Smoke Woods
Buy A Self-Basting Turkey
Choose a self-basting turkey
weighing 12-14 pounds. Look for the phrase "basted" or "self-basted" on the
label and the phrase, "Contains up to x% of a solution to enhance juiciness and
tenderness" or something similar.
Note that Butterball also makes a fresh (not frozen) turkey that's not self-basting. Remember, look for "Contains up to X% of a solution" on the label to make sure you're getting a self-basting turkey.
Prepare The Turkey
Thaw according to the package directions. Remove and discard any leg restraint,
then remove the giblets from the neck cavity and the neck from the body cavity.
Trim away large areas of fat or excess skin around the body cavity, and cut off the tail (if attached). Rinse thoroughly inside and out, and pat dry with paper towels.
Learn More Later: Turkey Selection & Preparation
Season The Turkey
Sprinkle a generous amount of your favorite barbecue rub inside the turkey's neck cavity and body cavity.
Apply a thin coating of vegetable oil to the outside of the turkey and sprinkle with rub to your liking.
If you don't have a favorite homemade rub, a store-bought product like Tony Chachere's Creole Seasoning is a good choice and is available in most supermarkets.
Allow the seasoned turkey to sit at room temperature while firing up the cooker.
Foil The Water Pan
Cover the inside and outside of the water pan with wide, heavy duty aluminum foil. See Turkey Selection & Preparation for tips on how to foil the pan to collect drippings for gravy without burning them.Fire The Cooker
Light a full Weber chimney starter of Kingsford charcoal briquettes:
Spread the hot coals evenly over the charcoal grate (Picture 5).
Measure another 1/2 chimney of unlit briquettes and spread them evenly over the hot coals (Picture 6).
When all the briquettes are covered with gray ash, place the smoke wood chunks on top of the coals (Picture 7).
Now assemble the cooker:
You're now ready to cook!
Cook The Turkey
Place the turkey breast-side up on the top grate. Set the lid vent
and the three bottom vents 100% open and leave them that way
throughout the entire cooking process.
Serve The Turkey
Remove the turkey from
the cooker. Let rest uncovered for 20 minutes before carving. Do not
cover with foil, as this will cause the skin to go soft.
More Turkey Links On TVWB