Victor’s Infallible Smoked Turkey Weber-style

Elise StimacPairing, Recipes

Carving a Smoked Turkey cooked on a Weber Kettle barbecue served with our 2016 vintage Three Feathers Pinot Noir.
Carving a Smoked Turkey cooked on a Weber Kettle barbecue served with our 2016 vintage Three Feathers Pinot Noir.

Carving a Smoked Turkey cooked on a Weber Kettle barbecue to be served with our 2016 vintage Three Feathers Pinot Noir.

Three Feathers Vineyard vintage 2016 Pinot Noir for a summer evening dinner party

Three Feathers Vineyard vintage 2016 Pinot Noir for a summer evening dinner party

Victor’s Infallible Smoked Turkey Weber-style

Friends from out-of-town came to dinner.  After a long week of hot weather spent tending the vines, we wanted to serve them something perfect from the barbecue and decided that a good wholesome smoked turkey would fit the bill.  After all, who says that turkey is only reserved for the holidays?

Our wine of choice?  A nice bottle of 2016 Three Feathers Pinot Noir, of course.

If you want to impress your guests with a recipe that always pleases, and you have a Weber grill handy, try this recipe:

Materials
1 Weber Kettle grill
1 bag of good quality charcoal (we use Kingsford)
1 aluminum pan to catch turkey juices

Ingredients
1 fresh turkey with pop-up thermometer (if the turkey is frozen, defrost completely)
Salt and cracked pepper

Cooking time
Average 2 1/2 – 3 hours for a 10-13 lb turkey
Or use a temperature gauge for other sizes

Preparation
Lightly season the turkey with salt and pepper.  Do not grease with butter or olive oil.
Make sure that the wings and thighs are tied back and not loose.

Prepare the first coals as follows:
Position a barbecue chimney into the Weber grill and add 54 charcoal briquettes.
When flames begin to shoot out of the chimney (do not overcook the coals), turn out the coals into the lower grate and separate them in equal portions of 27 briquettes on either side.
Place the aluminum drip pan in the middle of the lower grate and add 1/2 a cup of water to it.
Insert the upper grate and ensure that the grate doors are positioned exactly over the coals.
Position the turkey on the upper grate directly over the aluminum drip pan.
Place the hood on the Weber and ensure that the upper and lower vents are open.

Add new coals as follows:
Every hour, precisely to the minute, open the upper grate doors and add 9 charcoal briquettes to each side on top of the existing 27 briquettes.
Close the grill hood and avoid opening it back up so that the heat is contained for the smoking process.
The turkey is cooked when the thermometer pops up (or your thermometer registers the correct temperature). It should be tender and juicy and not overly smoked with a dark brown skin.
Remove the turkey from the grill and let it sit for 10-15 minutes covered in aluminum foil before carving.

We recommend our 2016 Three Feathers Pinot Noir with this recipe for its fruity aroma and light acidity.

Et voilà! Bon appétit.

Smoked Turkey cooked on a Weber Kettle barbecue by Victor Stimac at Three Feathers Estate & Vineyard

Smoked Turkey cooked on a Weber Kettle barbecue by T. Victor Stimac at Three Feathers Estate & Vineyard