Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets to each pile and two small pieces of soaked smoking wood or chips.

Bring the turkey to room temperature – Pat the turkey dry and liberally sprinkle the salt and pepper all over the turkey and in the body cavity. Truss the turkey so the legs are tied together and the wings are secured.

Place the turkey on the Weber Kettle grill grate – Place the turkey in the center of the Weber Kettle grill grate and close the lid. Smoke over the indirect heat for approximately 2 ½ hours or until a meat thermometer inserted into the thickest part of the breast reads 160 degrees. Be sure to add more charcoal briquets and wood every 30 minutes or more if necessary, as the charcoal coals and wood burn down.

Make the turkey baste and baste the bird – Place the melted butter, chopped sage, and lemon juice in a bowl and stir to combine. At roughly the 1 ½ hour mark of smoking, and with a kitchen brush, liberally brush the entire turkey with the butter baste. Repeat this step every 15 minutes until the turkey has come up to temperature and is finished smoking.

Remove the turkey from the Weber Kettle – Place the smoked turkey on a cutting board, loosely cover the turkey with aluminum foil, and let it rest for 30 minutes before carving the turkey.