How To Smoke A Turkey On The Weber Kettle 

James you did that bird justice! Looks phenomenal! I use the same injection its hard to beat creole butter right out of a bottle.

Thank you James. I have appreciated your videos for learning and the bbq experiences around your area. I used my Slow N Sear for the first time yesterday to do a turkey on my kettle. I bought the turkeys before I saw your video and agree with the weight/size notes. Mine was 19.9 lbs and the skin got really dark thru the cook. I rotated it every 30 minutes and put a foil shield over it about halfway thru. It was good, but my rub got toasted. Thanks for what you put out here!

Greetings from Yorkshire in the UK. I will try your method tomorrow, it looks delicious. Merry Christmas.

Really awesome looking Turkey James. Got to love the Weber Kettle. Outstanding

Great video sir. I found it very informative

I followed your instructions. My turkey came out fantastic. Wow! Thanks for the video.

Thank you James, Appreciate your videos. Happy Thanksgiving from my family to yours

Heyo Brother James!.... that Turkey looks like a winner right there 👌. Thanks for sharing my brother. You and the family have a great week and stay safe. Cheers!

Brother James you knocked that turkey out of the park brother nailed happy thanksgiving you and the wife

Thanks for your video here, I used the Tony Chaceres injection last week and you are right, it was the most amazing turkey we’ve ever made! Seriously good! Thanks for the tip

Happy thanksgiving to you and your family And thank you for the suggestion of the Tony Chachere's injection amzing hugs to you everyone.

I used my Weber grill to cook my turkey for the first time today. Turkey came out awesome thanks for the video it helped out a lot 👍🏼✌🏼.

i do my turkeys in the PBC, you're spot on about the creole butter injection...it's MONEY on smoked turkey

Awesome! You’re the bbq master! I’m going to try it!

Great looking cook brother! 👊👊👊

So I followed this recipe almost exactly last week for thanksgiving and the turkey was absolutely juicy and the best turkey I've ever had! You were not lying about that seasoning I bought it and it's amazing! My sister even used the seasoning to make mashed potatoes and it was the best mashed potatoes I've ever had no exaggeration! My biggest problem was getting the fire going and keeping it at 250-300. I didn't have a slow and sear so I tried the snake method with oak lump charcoal. I couldn't get the fire to start granted I live in Ohio where it's obviously much colder than Texas and I haven't grilled in a long time. When I finally got the grill going it was too hot so I took the turkey out and took some charcoal out. I managed to keep the temperature at 300 for the remaining time before it was like 400 degrees. I ended up using apple wood chunks too. I kept checking the turkey temperature and I almost dried it out cause my meat thermometer kept reading lower than what the turkey was. Overall my family said the turkey was amazing and you could taste and smell the smoky flavor from the grill, wood chunks etc. Deff making this turkey recipe for Christmas this year. What's the best way to get the fire going with lump charcoal and keeping the temperature low cause that was deff my biggest problem. Thank you so much for sharing this recipe with us!

Beautiful bird Brother James, I've got a video posting sunday doing a Turkey on the weber kettle. You did a great job explaining the process and the why's. 🤘🤘

Great cook James

Heck Yeah! I know what Im doing this coming Thanksgiving! Great Vid.

Nice turkey love the recipe looking gooooooood!!!

Your decision to use a kettle was spot on. Most people can do this cook and the results will impress everyone who tries it.

Brother James ... Love your videos, and have learned a lot. Have bought numerous Heavens Made Spices ,and spoke with Michael. Really down to earth and a great guy. Some guys collect Stamps, I collect Barbeques . All the way up to a offset that sits on a 18 foot total length trailer. That said ... This Recipe is Soooo dang simple, and I'm sure puts out an "Amazingly" Tasty Bird that even the Mother in Law would be impressed. Love to talk shop some time . All the best to you , your family, and friends ... Johnny

That is one beautiful looking bird. I will definitely try this recipe out for Thanksgiving.

Looks great. Gotta try that seasoning out myself

Thanks so much for the outstanding vid and answering so many questions. I was curious if I could brine before and inject…thanks for your blessing on that!

Beautiful birdBrother James ! I also use Creole butter injections for my turkeys also, just a different brand. Excellent job! Sign me up !

I totally agree about two smaller turkeys

Thanks. Have a great Thanksgiving Day.

Looks amazing

Great content. Keep it up

Beautiful Turkey! You’ve inspired me to give it a try. I’m a bit of a health nut and will be substituting the canola oil and Parkay with healthier choices. 🤞 hope it turns out as well!

Great looking Turkey James.

Kudos brotha James...I like your injecting technique to prevent from stabbing yourself lol!

Thank you for the great explanation of your process. I do have a question about your vent settings what were yours for this cook?

James. I'm gonna get me about a 10-12 lb. turkey, some of that incredible seasoning, fire up my Weber kettle, and...well, you know the rest. Thanks!

Always love your videos! What are your thoughts on inject vs brine? I also love the Heaven Made rubs!

Great video James! Only thing missing was the Titos vodka to go along with the smoking of the turkey while you wait.

nice even color great job

James that bird looks fantastic brother. I'd like a piece of that now

You can actually not cut that tail off, but rather cut a hole in it and after you are done stuffing the turkey you can push the hind legs into the hole and then you don't have to use that plastic thing. Also, it will hold some of the butter that comes down or the juices that come down into the cavity of the turkey a bit longer for flavor or moisture.

What a great cook, that turkey looked fantastic! Will have to give it a try. Where did you get that tray? I can't find anything like that anywhere!

Great video brother James, I got a question what temperature do you run the Kettle primarily

Great video...you have a new fan and subscriber in H-Town! Quick question, do you think there's any benefit to injecting, applying the rub and refrigerating, covered or uncovered, the day before smoking?

Hey James, Merry Christmas brother. Great video by the way. Got a question: would you follow the same process, (rotating 180 degrees every hour) if I choose to spatchcock the turkey?

Yum

that awesome.. was wondering how do you keep the smoke meat for the customers? do you do cook the day of, or days before?

Love your video! We’re going to try it this weekend! What syringe are you using?

Badass Turkey brotha

Well you weren’t kidding mine turned out amazing!!!!

Great! Should work out with my 26" kettle and the jumbo SNS 👍

Good job james..gonna smoke my first turkey this year wish me luck

Awesome looking turkey James. How do you suggest to your customers to reheat the turkey?

😲😲😲😲😲amazing job sir. 😵😵😵😵😵😵🙏

Hey brother James, great looking bird. Definitely gonna have to try that recipe. I was wondering if you had a link or could tell me where to get the injector you were using? Thank you for all the great videos and tips.

gonna have to get some of that butter just got a fresh 32oz bottle of that its incredible rub, that stuff is awesome!

I'm impressed because you didn't brine it...I've been watching smoked turkey videos for the past 72 hours. I'm sure that the proper time,temp and degree of the meet is more important than anything else.

James awesome cook, but now for your volume customer base what kind of smoker do you use and around how many Birds do you cook, Thanks

I'm a bit late to the table...but the color of the bird looked amazing and it looked soooo juicy. What lump charcoal did you use?

Looks great. A question though... Did you add water to the SNS in the beginning?

Hello there thank you for your video where do we get the seasoning where do we find that injector and what kind of charcoal did you use?

That turkey came out amazing

Looks awesome, dude! Question...how open are your bottom and top vents (sorry if that's stated in the video, missed it)?

A perfect 10!...what else can anyone say! That's why you win the comps bud!

James, your turkey recipes are all awesome! But I was wondering if you’ve ever made a video showing how you smoke Turkey Legs. If not, I would love to see how you make them and keep them moist and tender.

a cool tip i learned on America's Test Kitchen is to put ice on the breast, or try to get it as cold as you can, so the breast comes up slower. I have never spatchcocked a turkey. Im a brine guy. will try some of that buttah

Never thought about spritzing with butter spray. Whenever I do briskets and ribs I always spritz with apple juice. Have you tried using the butter spray on other meats or do you only use it for turkeys? Thanks for posting this video - I plan on smoking my first turkey on my 22" weber kettle this Thanksgiving.

James,you HAVE to get into the habit of cooking one for yourself,especially this year ;)

Great video bro. I smoked a a breast yesterday. Yours looks great.

Thanks for the timely video, James! Question: what are you’re thoughts on wet brining (salt and sugar) AND injecting (Tony’s butter) a turkey? Would that make it too salty?

Amazing looking turkey Brother James! What temp would you run on a WSM? Thanks!

I love the creole injection too! I like to brine too..recombination on brine recipe?

Do you mind if I ask how you set your vents?

Great video brother James, have you ever done one on a drum ?

Turkey looked really good, James. Quick question, can you inject a dry brined turkey? Thanks. Cheers.

The yellow tray that you're preparing the turkey on, do you have a link or anything on where you purchased that? Like how big it is and can contain all the juice/spices

Happy Thanksgiving brother James! My turkey came out great, very juicey with the injection. However the skin was really dark, darker than yours. What did I do wrong? Too much canola oil? Or too much rub (Its Incredible)? I cooked it at 285° rather than 275°. It was 15 lbs. Couldn't find one smaller.

Did you add any wood chunks? If so, what variety?

Can you Brian the turkey with salt and sugar solution and use the injection liquid ? or is it going to be too salty?

What temp should the grill be at?

Nice! Today is the first day I did ribs on the kettle. I own the traeger and it felt like cheating so now I’m trying to learn real bbq lol thanks for the video! Quick question. Is there no need to bribe the Turkey since it’s being injected?

What was the outside temperature for this cook. I’m in the Chicago area so it’s kind of chilly.

James i saw you let the plastic belt on the turkey legs. No problem with melting due to heat?

This looks delicious I'm using the exact recipe next week! What kind of charcoal did you use?

I have the same setup as yours SnS , my question is can you use the water trough , I was planning to use a mix of apple juice and water for moisture

Creole Style Butter.. was hard to hear. Lol nice!

I noticed that the colas were barely on when you started the cook. Is this the normal way to start it? I thought it would not reach temperature but I guess it did because the turkey came out amazing!

What was the approximate cooking time? What did you spritz it with?

What type of injector do you use? I can't seem to find that one anywhere.

I never done a turkey before.... at what temperature do you have inside the BBQ ?

What temp did you get your Weber grill to smoke your turkey?

Hey Brother James, did I miss what you used for the injection?

In Denmark 🇩🇰 this is a chicken 😊 nice job 👍

Do you soak the pecan wood before you put it in with the charcoal?

Awesome video, thank you so much. I just tried it out. The meat was awesome and juicy but the skin was a little tough and rubbery. What can I do to correct it. I also couldnt get my temp under 300 degrees. It was hovering at 300 - 320. Could that be the problem?

I have a frozen turkey from 2018. will it still be good to use this year ?

I watched the whole video, I’m going to incorporate some of what I’ve seen here into my own method. I’m just wondering, if it didn’t taste good, would you tell us? Lol I been watching so many turkey videos last few days, and everyone does their own taste tests, and I can’t help but think that out of 100 videos, at least 1 Turkey didn’t turn out as good as the person says...not saying it’s you, This is just when I had the thought :)

what was the weight of this turkey, I need to get one that will fit my Weber is the same size?

What seasoning rub is that???

What was your target temperature for the grill? Maybe I just missed that part. Love my Weber kettle, it's the most versatile grill / smoker I've used.

What injection gun are you using I need to get one for sure