How to Cook a Turkey on a Weber Charcoal Grill

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Place the bird on the cool side of the grill, breast-side up. Put the lid on, open the vents about halfway, and aim for a steady internal temperature of 325°F to 350°F. Use a probe thermometer that you can monitor from inside the house.

Here’s the fun fact: every time you lift the lid, you add roughly 15 minutes to the cooking time. Resist the urge. Trust the charcoal. A 12-pound bird will take about 2.5 to 3 hours, depending on the weather and your coals.

How to smoke a turkey on a weber charcoal grill

You don’t need to flip it. You don’t need to baste it (that smoke is doing the basting). You just need to check the charcoal level every 45 minutes and add a few fresh briquettes if the temperature dips.

Weather and Wind: The Wild Card

Grilling a turkey is a conversation with the elements. A light breeze can drop your grill temp by 50 degrees. If it’s windy, shield your Weber with a windbreak—a large piece of cardboard works in a pinch.

Cold weather? No problem. Just add more lit coals at the start. The grill’s thermal mass is your best friend, but it takes extra fuel to keep that heat in place when the air is crisp. A digital grill thermometer is not a luxury; it is a survival tool.