What better way to impress your guests over the festive season than firing up the barbecue and serving up a delicious turkey from the grill? Although roasting your Christmas turkey on the barbecue can seem a little daunting, the benefits are worth it! Weber Grill Master, Dan Cooper, says “the natural moisture in the air during the winter months won’t dry out your meat ensuring succulent, juicy results”.

Aside from the taste benefits, roasting the turkey on the barbecue will free up space in your oven for all of the trimmings, giving you extra time to ensure everything is served together. It’s easier than you might think too, just remember to use the Weber Way of barbecuing!

Weber Grill Master, Dan Cooper, has given his top tips for barbecuing the Christmas Turkey below and a step by step recipe to follow which will ensure you impress your guests!

  1. Barbecue with the lid on: keeping the lid on ensures a consistent temperature within your barbecue and allows the air to circulate around the food, a little like a convection oven, so your meat is evenly cooked.
  2. Choose the right cooking method: roasting a turkey requires indirect heat, with the fuel at either side and the meat in the middle so it cooks evenly, without burning. For turkey you want to achieve a heat of around 170°C so it cooks slowly and thoroughly, without burning.
  3. Check the core temperature with a thermometer: this will give you complete confidence that your food is ready. For a whole turkey you need to reach around 70°C. If you have a Weber iGrill you can even track the temperature from your phone with the app enabled function.



Serves: 8 people
BBQ temperature: 180-200 °C
Method: Indirect



8 litres cold tap water

4 tangerines (quartered)

8 tablespoons maple syrup

Sprig of bay, rosemary, dill and thyme

5 halved shallots (unpeeled)

350g table salt

300g sugar

4 tablespoons black peppercorns

2 cinnamon stick

2 tablespoons caraway seeds

12 cloves

2 tablespoons allspice berries

4 star anise

4 tablespoons coriander seed

2 tablespoons fried ground ginger


1 whole fresh 6.5kg turkey

1 large clean 30 litre capacity bucket

100g butter (room temperature)

Sea salt

Ground black pepper

12 strips of bacon

In the kitchen:

  1. Place the turkey in the clean bucket. Add the water along with the rest of the ingredients and stir ensuring the salt and sugar have dissolved (ensure that the turkey is completely submerged in the brine for 24 hours to develop the flavour of the meat and retain maximum moisture content)
  2. After 24 hours remove the turkey from the brine. The brine can now be discarded.


At the barbecue:

  1. Set up the barbecue for the indirect roasting method with a temperature of 180- 200°C. If using a charcoal kettle use 2/3 of a chimney starter bag of briquettes.
  2. Smother the turkey in butter. Finish with a little sea salt and ground black pepper.
  3. If roasting on a charcoal kettle barbecue place a Weber drip tray underneath the cooking grate to collect the juices. If roasting on a gas grill, you may want to use the turkey in a roast holder with a tray underneath to collect any juices.
  4. After 2 hours of roasting in the barbecue, lay rashers of smoked bacon on the breast of the turkey to help retain moisture.
  5. Roast the turkey for 3-3.5 hours or until the internal temperature of the meat has reached 70°C.
  6. Let the turkey rest for at least 30 minutes before carving, covering the turkey with foil will to retain heat.