We simply love this recipe for smoked turkey. The turkey’s nose picks up scents from the fruits and vegetables that go well with the meat’s lightly smoked flavor from the wood. Try this recipe this Thanksgiving, or another time when youre craving a delicious turkey. See how we seasoned this bird by checking out our Turkey Seasoning Recipe.
As a passionate griller, I’m always seeking new ways to infuse serious barbecue flavor into my cooks. And when it comes to Thanksgiving turkey, smoking is absolutely the way to go. The Kamado Joe ceramic grill is perfectly designed for smoking large birds like turkey With a little practice, you too can achieve competition-worthy results smoking turkey on your Kamado Joe.
I’ll admit, I was skeptical the first time a friend told me he smoked the Thanksgiving turkey. Wouldn’t it dry out over hours of low, indirect heat? Could smoke really improve on a perfect roast turkey? But after tasting the juicy, flavorful results, I was sold. The smoky notes paired so nicely with traditional Thanksgiving spices. The meat was incredibly moist thanks to the steady, gentle heat of the Kamado Joe.
After that, smoking became my go-to method for holiday turkeys. There is something magical about filling the house with the smells of applewood smoke and herbs as you smoke a golden brown bird. Once you nail down the right technique, smoking turkey on a Kamado Joe is easy, reliable and produces amazing results.
Step 1: Prep the Turkey
Proper preparation is key to maximizing flavor and ensuring even cooking. I start by removing the giblets and rinsing the turkey inside and out. Next, I carefully run my fingers underneath the skin to gently loosen it from the breast meat, taking care not to tear it This helps the smoke permeate and fat render evenly.
Dry brining is my preference as it keeps the skin extremely crisp. I generously coat the turkey with kosher salt and let it rest uncovered in the fridge overnight. I pour off any liquid that accumulates to keep the skin dry. Finally, I pat the entire turkey dry before seasoning it all over with my favorite herb rub.
Step 2: Set Up Your Kamado Joe for Smoking
The versatile Kamado Joe easily transforms into an ideal smoker. I add wood chunks like apple, cherry or hickory to generate smoke flavor. Hardwood lump charcoal brings clean, even heat. With the top and bottom vents fully open, I light my fire and let the grill come up to around 225-250°F.
I use an additional thermometer to monitor the temperature, as maintaining an even low temperature is critical. The dome thermometer alone is not precise enough for long smokes. Once I’ve reached my target temp, I close the vents about halfway to hold the temperature steady.
Step 3: Smoke the Turkey
For optimal moisture and smoke penetration, I smoke the turkey vertically on a stand. Tucking the wings underneath helps it balance securely. If you don’t have a stand, you can also smoke the turkey directly on the grill grate. I insert a few pieces of smoking wood directly under the turkey to generate more smoke.
Maintaining temperature and smoke levels takes a little effort. I check the grill every 30-45 minutes, adjusting the vents as needed. I also add more charcoal and small wood chunks halfway through to sustain the fire. Basting the turkey with melted butter or stock every hour ensures it stays incredibly juicy.
Step 4: Finish It Off
My target internal temperature for turkey is 165°F in the breast and 175°F in the thighs. Once it hits these temps after 4-6 hours, I remove it from the grill. For extra crispy skin, I finish it at 400°F for about 10 minutes until the skin is a deep golden brown.
Letting the turkey rest is critical so the juices can redistribute before carving. I tent it with foil and let it rest a full 30 minutes. The smokey, moist turkey is always a hit at our Thanksgiving table. Served with cranberry sauce, it’s the perfect fall feast.
With the right preparation and temperature control, smoking turkey on the Kamado Joe results in the ultimate flavorful feast. The versatile Kamado holds low, consistent heat for hours, unlike many grills. Follow these tips and you’ll have rave reviews at your next holiday meal. Once you smoke a turkey, you may never go back to roasting!
Ingredients for Turkey Seasoning
- 1 stick butter
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsp fresh chopped thyme
- 2 tsp parsley
- 2 tsp oregano
- 1 tsp rosemary
- salt, to taste
- pepper, to taste
- Cut up a softened stick of butter and add some salt and cracked black pepper to taste. Then add three minced garlic cloves, two teaspoons of freshly chopped thyme, parsley, and oregano, and one teaspoon of rosemary.
- Add the zest of one lemon (or orange, if you’d rather), and use a fork to mash it all together into a rough paste. Add a couple tablespoons of extra virgin olive oil, and blend it until it’s pretty smooth.
- Once the paste is ready, take the turkey’s neck and any other extra parts out of the inside. Put these away for later; they will make our gravy taste so great. Rub some olive oil all over the turkey, inside and out. This will help it brown up nicely and keep some of its moisture.
- Add a little salt and pepper inside the cavity.
- Separate the skin from the meat on about sixty percent of your turkey with your fingers. Do this on the fronts and backs of the breasts and thighs.
- Starting at the spot where you split the skin, use your hands to spread small amounts of the paste all over the inside. This is going to make our turkey taste great and keep it moist. Not only should you coat the outside, but also the inside as well.
- We had some celery, onions, a green apple cut into quarters, a red bell pepper, a few garlic cloves, and some fresh herbs like rosemary, sage, and thyme ready to be chopped. Inside your turkey, put anything that will fit. The rest will go in your roasting pan.
- Place in the fridge overnight and cover tightly with aluminum foil.
- Put lump charcoal in your grill and light the top of the pile so that it burns slowly and low.
- Once the fire is going, add some big, dry pieces of wood. A steady temperature of 250°F to 325°F should be reached after twenty minutes. There should be a lot of smoke.
- In the middle of your cooking grid, put a shallow pan of water and something to hold your roasting pan. Add the turkey to the pan.
- It’s time to roast the apples and other aromatics. Add the apple cider and vinegar to the pan.
- Close the lid and bast every 30 to 45 minutes to keep the temperature between 250°F and 325°F.
- Check on the turkey after 45 minutes and baste it if it needs it.
- Wait about an hour and a half, then check the pan to make sure it doesn’t run dry. Give a quick mop with your basting brush.
- I like to add chopped mushrooms to the roasting pan in the last hour. You could add any other vegetables you like at this point. They will taste great when they’re cooking and will add even more flavor to the gravy when it’s done.
- This is the last mopping after two and a half hours. We’ll let it smoke for another thirty to forty-five minutes and then start keeping a close eye on the internal temperature. The thickest part of the breast should be around 165°F.
- In about three hours and fifteen minutes, the turkey should be taken out of the smoker and left to rest before being carved.
- Just make sure to drain the extra juices from the cavity. We’ll need them soon for our gravy.
- Cut up the turkey, make turkey gravy if you want, and then enjoy!
Instructions for Smoking Turkey
Ingredients for Smoked Turkey
- Whole turkey, 12-16 lbs
- Wood chips or chunks (pecan, apple or cherry recommended)
- 3 cups apple cider
- 1/4 cup apple cider vinegar
- Couple sticks of celery
- Green apple, quartered
- A few cloves of garlic
- Fresh mushrooms
- Fresh herbs: rosemary, sage, thyme (its up to you)
2013 Kamado Joe Smoked Turkey
FAQ
How long does it take to smoke a turkey in a Kamado Joe?
Is it better to smoke a turkey at 225 or 250?
How long does it take to smoke a whole turkey at 225 degrees?
Can you use Kamado Joe as a smoker?
How do you smoke a Turkey in a kamado Joe?
To smoke a turkey, you will need to: 1. Preheat your Kamado Joe to 225 degrees Fahrenheit. 2. Truss your turkey and place it in a roasting pan. 3. Fill the roasting pan with water to about halfway up the turkey. 4. Cover the roasting pan with aluminum foil. 5.
How long do you cook a Turkey on a kamado Joe?
Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. You can also cook a turkey on a Kamado Joe by grilling it or roasting it. To grill a turkey, you will need to: 1. Preheat your Kamado Joe to 350 degrees Fahrenheit. 2. Truss your turkey and place it on a roasting rack. 3.
Does kamado Joe have smoked turkey?
Serve up adventurous Thanksgiving Butter Smoked Turkey with Kamado Joe’s range of grills and versatile accessories. Create, elevate and inspire with Kamado Joe.
Can you cook a Turkey on a kamado Joe Grill?
* Fuel type: Kamado Joe grills can be fueled by charcoal, wood, or gas. Charcoal is the traditional fuel for Kamado Joe grills, and it produces a smoky flavor that is perfect for turkey. Wood is another good option for cooking turkey, and it imparts a more intense flavor than charcoal.
How long does a kamado Joe take to cook?
Light the charcoal in your Kamado Joe and set the dampers to allow the grill to get to between 350- and 375-degrees Fahrenheit. In general, turkey roasts at about 13 minutes a pound at 350 degrees so a 12-to-14-pound turkey will roast in about 3 hours.
How do I choose a kamado Joe for Thanksgiving turkey?
The size and shape of the grill, the fuel type, the temperature range, and the features and accessories are all important factors to consider when choosing a Kamado Joe for Thanksgiving turkey. * Size and shape of the grill: The size of the grill you need will depend on the number of people you will be cooking for.