This is the third year that I’ve cooked our Thanksgiving turkey on the Weber Kettle. It was the first time that I’ve done it without using the rotisserie attachment, and it turned out beautifully.
We dry brined the bird Wednesday evening with a mixture of kosher salt, cracked black pepper, Turbinado sugar, garlic powder and Herbs de Provence. I stuffed the turkey with onions and Mandarin oranges, then sprayed it with olive oil before placing it on the preheated grill over a drip pan containing a bottle of inexpensive Cabernet Sauvignon. Hickory and Cherry chunks provided the smoke.
I started it breast side down, and flipped it over about an hour into cooking. The grill was running more than 400 F to start, and eventually leveled off to around 300. For a 13 pound bird, I’d estimated that it would take around 2 1/2 hours at these temperatures, and that was right on the money. The lowest temp in the breast was around 160 when we brought the turkey in and covered it with a foil tent to rest.
I strained the pan drippings and used them to make a simple gravy, starting with a roux and adding seasonings and some stock.
We served the J. Lohr Cab Sauv with the meal, and it was delicious, but I think I’d go with a Pinot Noir next time.