Fire up the coals, wait until they’re ashy gray (about 20 minutes of staring and sipping a drink), then plop the bird on the cool side of the grate. Put the lid on with the bottom vent open and the top vent half-open. You’re aiming for a steady 325°F to 350°F, which your cheap thermometer will confirm or mock you with inconsistency. Adjust the vents like you’re tuning a radio—a little tweak here, a little open there.
Here’s the part where you think you need to flip or spin the bird. Don’t you dare. The Weber creates a convection vortex of hot air that cooks everything even. Flip it and you’ll break the skin or get a half-dry half-raw mess. I learned this the hard way after flipping a turkey that looked like it fell out of a moving car.
Dealing with the Weber’s Quirks
Your Weber will run a little hot or cold depending on the wind, the phase of the moon, or how much you’ve annoyed it. If it drops below 300°F, add six to eight fresh briquettes through the lid vent using tongs—like feeding a grumpy dragon. If it spikes, close the bottom vent halfway and pray you don’t burn the bird into charcoal. I once had a Turkey That Would Not Die, which cooked for six hours because I forgot to open the bottom vent.
How to Rotisserie a Turkey with a Fan Favorite Recipe | Grilling
Another pro tip: fill the drip pan with water, apple juice, or cheap beer. It adds moisture and keeps the grease from flaming up. I use water because I’m not wasting good beer on a dead bird. That’s what the cook’s glass is for.
