Originally posted: 11/01/2003
Last updated: 04/11/2009

• Weber Smokey Mountain Cooker
• Weber Chimney Starter
• Instant-read food thermometer
• 9 pounds Kingsford Charcoal Briquettes
• 3 small chunks smoke wood
• 1 "Butterball-type" self-basting turkey, 12-14 pounds
• Your favorite homemade or store-bought barbecue rub
• Vegetable oil

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

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.

When we think of self-basting turkeys, the famous Butterball brand turkey is the first to come to mind—America's best-selling turkey for over 45 years. However, you'll find other name brand and store brand self-basting turkeys at the supermarket of similar quality and perhaps lower price.

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 labe to make sure you're getting a self-basting 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. Rinse thoroughly inside and out, and pat dry with paper towels.

Tuck the wing tips under the bird so they're out of the way.

Learn More Later: Turkey Selection & Preparation

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.

Light a full Weber chimney starter of Kingsford charcoal briquettes:

• Loosely roll a double-wide sheet of newspaper on the diagonal from the upper left corner to the lower right corner. Bring the ends together to form a circle that fits inside the bottom of the chimney (Picture 1). Repeat with a second sheet of newspaper.
• Put the rolled newspaper in the bottom of the chimney (Picture 2).
• Place the chimney on the charcoal grate and fill to the top with briquettes. Light the newspaper in several locations with a long match or a butane lighter (Picture 3). Two sheets of newspaper is usually sufficient to get things started under normal conditions. If not, repeat the process with additional sheets of newspaper.
• It will take 15-20 minutes for the coals to light. You'll know they're ready when flames are licking at the briquettes at the top of the chimney and they're just starting to turn gray (Picture 4).

Spread the hot coals evenly over the charcoal grate (Picture 5).

Measure another full 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:

• Put the empty water pan in the middle cooking section.
• Insert the middle cooking section into the charcoal bowl.
• Put the top cooking grate in place.

You're now ready to cook!

Learn More Later: Firing Up Your Weber Bullet and How To Use A Chimney Starter

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.

Cook the turkey until it measures 160-165°F in the breast, 170-175°F in the thigh. Depending on the turkey and weather conditions, this may take 2-1/2 to 3 hours. Start checking internal temperature at the 2 hour mark.

There's no need to baste the turkey during the cooking process. You may wish to rotate the turkey 180° after 1 hour for even cooking, but this isn't usually necessary, either.

Serve The Turkey

Remove the turkey from the cooker. Let rest uncovered for 20-30 minutes before carving. Covering with foil may soften the skin, so leave it uncovered.

Learn More Later: See Turkey Selection & Preparation for carving tips and solving common turkey problems like dry meat and undercooked thighs.