+
Home Cooking

Turkey on the Grill: Weber as Oven

cayjohan | Nov 6, 200604:58 AM     26

After too many years of "oven chess" I am planning on making the Thanksgiving bird on the Weber. We did a test run a month ago. Indirect heat (charcoal on both sides), bird in a big spatterware roaster to collect juices for gravy. No tenting, nothing in the cavity, no basting - just a pure test run.

We liked (no, more than liked) the results, but since I will have a lot of other people eating our results, I would love some tips from those who are more knowledgeable than me with Weber turkey.

Do you put butter under the skin and use herbs or citrus in the cavity? Do you tent with foil or let the charcoal smoke do its work? Turning the bird?

I am the next thing to a neophyte with this turkey-grilling-thing, and would appreciate any advice. It would gain me some much needed oven space. Thanks.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.