How to BBQ a Turkey on the Weber Kettle~Easy Cooking

[Music]hey guys today I’m gonna cook a turkeyon my weber kettle so let’s kick thetires and light the fire this is a 16pound turkey it’s a 16 point 5 2 poundsit was a dollar 19 per pound so thatturkey was nineteen dollars and 66 centsthis is a frozen turkey so hopefully itit’s thawed out enough I took it out twodays ago I think it should be thawed bynow and in the fridge part of the timeand just on the counter part of the timeso now I usually brine my turkeys butthis turkey is already brined it saysbaste it with approximately a nine and ahalf percent solution of turkey brothsalt sugar and natural flavoring so I’mjust gonna cook this one right out ofthe package as is and we’ll see how thatgoes looks here try not to cut myselfokay this looks pretty good now I cookedone of these last week and it was atwenty pound turkey and I didn’t rinseit off or anything because the power wasoff and I didn’t have any water oranything and everyone said that it wasreally good so I’m just going to do thisone the exact same way i undid thislittle plastic leg clamp thingy so I getmy hand in there and get the neck out ofthe inside it comes out there’s a littlebit of ice so seems like it’s prettywell unthought oh yeah they usually putthe the giblets up here in the neckcavity so in a bag like that so don’tforget to take those out and then Ithink I’ll just take a knife and kind oftrim some of this excess fat off of itjustmake it look a little bit nicer thatlooks pretty good and I decided to takethese wingtips off too because they werejust kind of sticking up in the wayfatally end up just burning so thisrebel I’m using is the rub by the JChristopher company I use this quite abit so just sprinkle that outside with alittle bit of this I just bought this atthe grocery store but if you can’t findit and you might want to check it out ihave it in my amazon store as well soi’ll put the link to that in thedescription i’m using royal oak lumpcharcoal for this I like using lumpcharcoal with poultry because it burns alittle hotter I also like the flavor alittle bit better I have it in a slowand sear that’s what’s holding the thecharcoal there that works really goodbecause it holds it in place really wellbut if you don’t have one of those justpile your charcoal you know against theback of the kettle and you know use apretty good amount because the turkeyyou know it takes a while to cook andit’s big so it takes a pretty goodamount of heat if you don’t put enoughI’ve made that mistake that’s hard toever get the turkey cooked it justdoesn’t get hot enough and also this hasone of those pop-up timers I’m going toput this oven meat thermometer rightthere in the center of the breast rightthere and also have my wireless probebut I’m gonna I’m not gonna put that inyet I’m starting the cooking this breastdown and then after about 40 minutes orso I’m going to rotate it so this sideis closer to the fire and then afterprobably like another 40 minutes I’llturn it over on its back and at thattime I’ll put the the wilder spurwireless probe in it because it’s kindof hard to turn it over you know withthat probe in it so I’m just going towait until then but as soon as that getsa little bit hotter I’ll get the lid onthere alright my fire is looking prettygood so we’ll get the lid on there italmost looks like the turkeys too tallfor the lid to go on but it does work soI’ll let that go for about 35 or 40minutes and then I’ll rotate itspend 40 minutes summon a check on thisthe grills running hot this thermometerhere reads about 400 degrees let’s takea look here it looks real nice I’m justgonna use these oven mitts and grab theturkey and just rotate it 180 degreesthere and looks like we’re doing okaywith charcoal for now so I’m just gonnago in get the lid back on there it’sbeen 40 more minutes so an hour and 20minutes total this thermometer stillrunning a little over 400 degrees butthe wires wireless one says 333 degreesso I’m not sure which one’s accurate I’mjust kind of using them both and seeinghow it goes here this looks pretty goodand I’m gonna grab my oven mitts andturn it’s over on his back now you cansee the breast isn’t really browningmuch so now at this time I’m going to goahead and stick my wireless probe in thebreast okayget that in there and see if I can seewhat the temperature is looks like it’sabout 130 degrees Fahrenheit on thatoven meat thermometer there so wonderingif I need to add more charcoal well it’sit I think maybe I just get the lid backon and let it cook a while maybe I won’tneed to we’ll see it’s been 40 moreminutes so two hours total now I didhave to add a little bit more charcoalbecause my grill temperature starteddropping quite a bit it sounds like 275right now so let’s see how we’re doinghere it looks good and I’m just going torotate this one last time and then Ishould just be able to let itlet it go until the internal temperaturereaches 165 degrees Fahrenheit which iswhat we’re looking for this has beenresting for about half an hour and itsure looks good have all those pop-uptimers but it didn’t pop up but my othertwo thermometers said it was done so Ijust went ahead and took it off I’mcurious to see how this breast meatlooks since it what since you know Ididn’t Brian and it was pre brined butWowlooks pretty moist to me forget thatfork I’ll just cut off a piece oh yeahlook at thatthat’s pretty juicy that actually looksreally good nice we try it by two that[Music]that turned out really really good I’mhappy with thatI guess you better see what anything’swatch right II want some turkey thereyou go shoot it a little bit and thengag so I guess it was okay that turnedout really good it wasn’t dry at all Ithought maybe it would be a bit drybecause actually the temperature on thegrill thermometer on the lid wasactually running like 400 425 degreesfor a while so I thought it might drythe turkey out of it but it didn’t seemto the cooking time for that turkey was2 hours and 15 minutes and the 20-poundturkey I did the other day I think was 3hours but that 20 pounder was prettymoist as well I cooked it pretty muchthe same way as I did with this one nowthe the thermometer of my wirelessthermometer it was running a littlelower around 350 most of the time so Idon’t know I I was pretty happy with theway it turned out it cooked fairly hotand fast but you know was moist it wastender had good flavor and I didn’t useany smoke what I used was the lumpcharcoal like I said I like the flavorof lump charcoal better than briquettesand they burn a little hotterI think briquettes have used briquetteswe probably take a little bit longerthan this did but anyway oh and thoseoven mitts I have they work great forhandling the turkey actually have thosein my Amazon store so I’ll put a link tothose that anybody wants to take a lookat those as well thanks for watching andI’ll talk to you guys next up[Music]