Cooked a turkey on the Weber today so I could have some stock for Thanksgiving. Decided to use the Weber but only a few wood chips - didn't want the stock too smoky. Set the grill up a bit differently than I normally do - instead of the drip pan right in the middle with the turkey above it - I piled all the coals on one side of the grill. The vent on the grill top is positioned above the turkey so that any heat/smoke is drawn over the turkey as it rises out of the kettle. With all the coals in one pile ( instead of split on either side of the drip pan ) they lasted longer - I didn't have to add any new briquets during the process.
Here's my list of times and temperatures -
* starting temp for my 13.5 pound turkey - 53* F - a generic turkey from Safeway
I had the probe inserted deep into the breast.
*the coals were beginning to have a light coat of ash but there was still some low flames
*I used one full chimney of briquets with mesquite
*after 1 hour the temperature was up to 130*
*after another 15 minutes the temp was 147*
*after another 15 minutes the temp was 161*
I let the bird rest for a good 35 - 40 minutes....turned out good for my tastes....the breast meat was just done and the thigh meat was also done pretty much through. I don't truss the bird - I think that allows more air/heat to get at the legs/thigh meat. The coals are below the thigh meat they actually get a fair amound of heat. I was a bit curious as to whether the side of the turkey away from the coals would not cook at evenly but it wasn't noticeably different.