Crispy Christmas Turkey on the Weber
A whole turkey with crispy, golden skin cooked on a Weber kettle over indirect heat. Step-by-step setup, timings and finish temperature.
Ingredients
- Whole turkey (4–5kg / ~10–12lbs), thawed if frozen
- Olive oil or melted butter: ¼ cup
- Salt: 2 tbsp
- Cracked black pepper: 1 tbsp
- Garlic powder: 1 tbsp
- Onion powder: 1 tbsp
- Smoked paprika: 1 tsp
- Fresh herbs (thyme, rosemary, sage — optional)
- 1 onion, halved
- 1 lemon, halved
- 1 head garlic, halved
Method
Set Up the BBQ: Set your Weber up for indirect cooking. Place a foil drip tray between two piles of lit Heat Beads Briquettes. You want a steady cooking temp of 175°C / 350°F with the lid closed.
Prep the Turkey: Pat the turkey dry with paper towel — this is key for crisp skin. Rub all over with olive oil or melted butter. Mix salt, pepper, garlic powder, onion powder, and paprika — season the bird generously. Stuff the cavity with halved onion, lemon, garlic, and herbs.
Cook Low & Crispy: Place the turkey in the centre of the grill, over the drip tray. Lid on. Let it roast using the indirect heat — no peeking for the first hour. Rotate halfway through the cook for even browning if needed.
Crisp It Up: In the final 30 minutes, baste with more oil or butter if you want extra sheen. If skin isn’t crisp enough, open the vents fully and let the temperature rise slightly for a final blast.
Rest & Carve: Once the internal temperature of the meat hits 75°C (165°F) in the breast and 80°C (175°F) in the thigh, pull the bird. Rest, tented loosely with foil, for 30 minutes before carving.
Best fuel for a kettle roast
Our Pitmaster’s Pick, plus two great alternatives.
Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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