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.
The Kamado Joe is a versatile ceramic grill that can be used to smoke meat low and slow, imparting incredible flavor. Smoking a turkey in a Kamado Joe results in a juicy, tender bird with a delicious smoky taste. But how long does it actually take to smoke a whole turkey on one of these grills? Let’s break it down step-by-step.
Overview of Smoking a Turkey in a Kamado Joe
Smoking a turkey requires maintaining a consistent low temperature, usually between 225°F and 250°F, for an extended period of time. The general rule of thumb is 30-45 minutes per pound. So a 15 lb turkey would take 7.5-11.25 hours to fully smoke.
The exact timing depends on factors like the size and shape of your turkey, the temperature of the grill, and your personal preferences for doneness. Patience is key, as rushing the smoking process can lead to uneven cooking.
Step-by-Step Guide to Smoking a Turkey
Follow these steps for smoking turkey success
1. Choose and Prepare the Turkey
Select a turkey between 10-18 lbs; larger birds are harder to cook evenly Thaw if frozen Remove giblets and rinse inside cavity, Pat the skin dry and coat with oil or rub, Injecting a brine solution adds moisture, Let sit overnight in the fridge,
2. Set Up the Kamado Joe
Assemble the grill as directed and fill the fire bowl with natural lump charcoal. Use several chunks of smoking wood – apple, cherry, or maple work well. Light the charcoal and leave the top and bottom vents fully open until it ignites.
3. Maintain the Temperature
Once the charcoal is lit, close the lid and adjust the vents to maintain 225-250°F, measured by the grill’s thermometer. Add more charcoal and wood chunks as needed to sustain the temperature.
4. Smoke the Turkey
Place the turkey on a cooking grate, breast side up. Insert a probe thermometer into the thickest part of the breast, avoiding bone. Maintain the temperature, rotating the turkey occasionally for even cooking.
5. Monitor Doneness
Keep an eye on the thermometer – the breast should reach 165°F and the thighs 175°F. The total smoking time ranges from 30-45 minutes per pound. A 15 lb turkey takes 7.5-11.25 hours.
6. Rest, Carve and Serve
Carefully remove the turkey once done and let rest 15-30 minutes before carving. The meat will finish cooking and become juicier. Slice the breast and legs and serve!
Tips for the Best Smoked Turkey
Follow these tips for the highest quality smoked turkey from your Kamado Joe:
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Brine the turkey overnight before smoking for added moisture and flavor.
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Apply a dry rub under and on top of the skin to impart taste.
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Use a combination of smoking woods like apple, cherry, pecan, or maple.
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Place a foil pan under the turkey to catch drippings for gravy.
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Monitor the temperature closely and add charcoal/wood to maintain consistent heat.
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Let the turkey rest before carving to allow juices to redistribute.
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Carve the turkey in advance for quicker serving when ready to eat.
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Make stock with the smoked turkey carcass for soups.
Frequently Asked Questions
What size turkey is best to smoke in a Kamado Joe?
10-18 pound turkeys work well, as they can cook evenly at a low smoking temp. Larger birds are harder to regulate.
Should I brine the turkey before smoking?
Yes, brining ensures a moist, flavorful turkey! Submerge in a saltwater solution overnight.
What is the minimum smoking time for a turkey?
30 minutes per pound is the minimum. For ideal doneness and smoking flavor, go closer to 45 minutes per pound.
How do I keep the temperature steady in a Kamado Joe?
Check it often and adjust top and bottom vents as needed. Add fresh charcoal and wood chunks to maintain heat.
What is the best way to carve a smoked turkey?
Let it rest 15-30 minutes after smoking. Use a sharp knife to carefully slice the breast meat, legs, thighs, and wings.
Get Smoking!
Smoking a turkey in a Kamado Joe results in unparalleled juicy flavor, but requires patience. Follow these tips for temperature regulation and approximate smoking times. In 7.5-11.25 hours, you’ll have a mouthwatering smoked turkey ready for an amazing meal. Fire up the Kamado Joe and get smoking!
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)
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
