How to Smoke a whole Turkey on a Weber Kettle

Watch the full video recipe here: https://youtu.be/h3TNyL2edzcIngredients
For the Bed of Vegetables:    
1. Onion, chopped
2. Celery, chopped
3. Carrots, chopped
4. 1 clove of garlic, crushed (no need to peel)
5. Fresh rosemary
6. Fresh thyme
7. Water (about half an inch)

For the Butter Mixture:    
1. 1 clove of garlic, crushed and peeled
2. Fresh parsley, chopped
3. Zest of one lemon
4. 200g butter
5. 1 teaspoon chicken stock powder (from a Chinese supermarket)
6. ¼ teaspoon black pepper
7. ½ teaspoon salt
8. 1 teaspoon olive oil

For the Turkey:    
1. Whole turkey
2. 1 onion, chopped in half
3. 1 lemon with holes poked
4. Salt
5. Chicken stock powder
6. Cooking string
7. Foil sheet

For the Gravy:    
1. Juices from the cooked turkey
2. 1 large tomato, roughly chopped
3. 2 tablespoons cornflour
4. Salt, to taste
5. White pepper, to taste
6. Water

Recipe Steps
1.     Prepare the Vegetable Bed:    
   – In a large pan that fits inside your Weber Kettle, lay out chopped onion, celery, carrots, and a crushed clove of garlic in a single layer.
   – Add fresh rosemary, thyme, and fill the tray with about half an inch of water.

2. Prepare the Butter Mixture:    
   – Crush and peel a garlic clove, then dice.
   – Add chopped parsley, lemon zest, butter, chicken stock powder, black pepper, salt, and olive oil. Mix well.

3. Set Up the Weber Kettle:    
   – Place charcoal baskets on either side.
   – Add lit charcoal and top up with fresh charcoal (Minion method).
   – Cover and heat to 200°C (392°F).

4. Prepare the Turkey:    
   – Tuck the wings underneath.
   – Separate the skin from the meat starting at the chest cavity.
   – Stuff the skin pocket with the butter mixture.
   – Stuff the cavity with a halved onion and the lemon with holes.
   – Truss the legs together with cooking string.
   – Dry the skin of the turkey and season with salt and chicken stock powder.

5. Cook the Turkey:    
   – Place the turkey on the vegetable tray.
   – Cover the breast with foil.
   – Add wood to the charcoal for smoke flavor.
   – Balance the tray on the edges of the charcoal baskets.
   – Cover and cook for 1 hour.

6. Mid-Cooking Steps:    
   – After 1 hour, remove the foil from the breast.
   – Top up the charcoal and cook for another hour.

7. Make the Gravy:    
   – Pour out juices from the turkey into the tray.
   – Remove onion and lemons from the turkey.
   – Place the tray over medium heat, scraping the fond.
   – Bring to boil, add chopped tomato.
   – Add cornflour, chicken stock, salt, and white pepper.
   – Top up with water, bring back to boil, then simmer for 30 minutes.
   – Strain the liquid and simmer for 15 more minutes to thicken.

8. Carve the Turkey:    
   – Remove the string.
   – Separate the thighs and breast, slice the meat.
   – For the breast, slice at a 45-degree angle against the grain.
   – Debone the thighs before slicing.

9. Serve:    
   – Plate the turkey.
   – Serve with your favorite side dishes and the tangy gravy.

10. Rest and Enjoy:    
    – Allow the turkey to rest for at least 1 hour before carving for optimal juiciness.

Enjoy your smoked turkey, tender and full of flavor, perfect for a gathering with family and friends!

by gregthegregest2