Smoking a Turkey on a Weber Smokey Mountain

Start with a 13 lb turkey and aim to finish cooking by 3:30 PM.

Prepare a chimney of coals for the smoker.

Pat the turkey dry and season with salt and pepper.

Fill the cavity of the turkey with celery, carrots, and onions.

Mix soybean oil and butter for injecting the turkey.

Inject the turkey with the soybean oil and butter mixture, avoiding too many holes in the skin.

Drizzle the remaining soybean oil and butter mixture over the turkey.

Tie the turkey with a hanger to secure it for cooking.

Place the turkey in the smoker once it reaches a temperature of 300 to 325°F.

Monitor the temperature of the smoker and avoid opening it frequently.

After 2 hours, check the temperature; it should stabilize around 300°F.

After approximately 3.5 hours, check if the turkey is done by its color and temperature.

Cover the turkey with foil after removing it from the smoker to prevent it from drying out.

Let the turkey rest for half an hour before carving it.

Carve the turkey, starting with the thigh and then the breast meat.

Equipment Needed

Spice Level: