Pat your turkey absolutely bone-dry with paper towels. Moist skin is the enemy of crisp skin. Rub it down with a simple compound butter of softened butter, salt, pepper, and some fresh thyme or rosemary.
Pro tip: slide your hand under the skin and smear butter directly onto the breast meat. This acts as a shield against the heat and ensures the white meat stays moist while the dark meat catches up. A true Weber grillmaster’s move.
Truss the legs with kitchen twine and tuck the wing tips under the bird. This aerodynamic shape prevents the thin parts from burning before the thick parts cook. It’s physics, but it’s also good taste.
