Smoked Turkey on the Weber Smokey Mountain

Prepare the Weber Smokey Mountain (WSM) for cooking by filling it with cardboard hardwood lump charcoal, ensuring there are no large spaces for even burning.

Light the charcoal to create a steady burn, aiming for a cooking temperature of 325 to 350 degrees Fahrenheit.

Clean and dry the turkey after removing it from the packaging.

Prepare chimichurri butter by mixing 1 stick of unsalted butter with 1.5 tablespoons of chimichurri mixture.

Inject the chimichurri butter under the skin of the turkey in the breast and thigh areas.

Season the inside of the turkey's cavity with Boar's Night Out double garlic butter and black pepper.

Spray the outside of the turkey lightly with duck fat spray.

Tie the turkey onto the rotisserie spit tightly to ensure it is well balanced, making adjustments as necessary.

Place the turkey on the WSM and cover it with the lid.

After 1 hour and 15 minutes, check the turkey for movement and adjust the forks if necessary to prevent tearing of the meat.

At the 2-hour mark, check the internal temperature of the turkey, aiming for 155 to 157 degrees Fahrenheit in the breast and around 162 degrees Fahrenheit in the thighs.

Continue cooking for another 45 minutes to an hour until the turkey reaches 167 degrees Fahrenheit in the breast and 174 degrees Fahrenheit in the thighs.

Remove the turkey from the grill and let it rest for 20 to 30 minutes before serving.

Equipment Needed

Spice Level: