Grilling a turkey isn’t just a novelty; it’s a game-changer for taste. The indirect heat method, where you set up coals on one side and the bird on the other, turns your Weber into a convection oven with a bonus: wood smoke. Throw a few soaked hickory or applewood chips on the coals, and you get that campfire depth without the acrid bitterness. It’s like giving your turkey a warm, smoky hug.
Fun fact: Weber grills were invented in 1952 by George Stephen, a welder who wanted to keep the wind from ruining his cookouts. He’d still approve of your plan—especially if you’re using a charcoal kettle, the original OG of backyard barbecues.
