The Ultimate Guide to Cooking the Perfect Thanksgiving Turkey on a Kamado Joe Classic Grill

Thanksgiving is right around the corner, which means it’s time to start planning the star of your holiday meal – the turkey!Cooking a juicy, flavorful turkey can seem daunting, but it doesn’t have to be with the right equipment. That’s where the Kamado Joe classic grill comes in. This versatile ceramic grill holds heat extremely well, allowing you to cook a turkey to crispy skinned, moist and tender perfection.

In this comprehensive guide we’ll walk through everything you need to know to cook a show-stopping turkey on your Kamado Joe classic grill so you can wow your family this Thanksgiving.

Selecting and Preparing the Turkey

The first step is choosing just the right turkey for your Kamado Joe Here are some tips

• Weight – Plan for about 1 to 1 1⁄2 pounds of uncooked turkey per person A 15 pound turkey feeds 10-15 people

• Fresh or Frozen – Fresh is best for maximum juiciness, but frozen works too if thawed correctly. Thaw frozen turkeys in the fridge 1 day for every 4-5 lbs.

• Free Range vs Standard – Free range or organic turkeys are more expensive but worth it for their superior flavor from exercise and diet.

• Brining – Soaking the turkey in a saltwater brine ensures a juicy bird. Brine fresh turkeys 12-24 hrs and thawed frozen turkeys 6-12 hrs.

• Dry Rub – For the best flavor, coat the turkey with an herb rub under and on top of the skin. Try sage, thyme, rosemary, garlic, salt and pepper.

Setting Up the Kamado Joe Grill

The Kamado Joe classic is ideal for turkey with its thick ceramic walls that hold heat for incredibly even cooking. Here’s how to set it up:

• Heat Deflector Plates – Place them in a ring around the inner fire bowl for indirect cooking.

• Cooking Grate – Place the grate on top of the heat deflectors.

• Temperature – Turkey cooks best at 325-375°F. Add charcoal and light. Leave the top and bottom vents halfway open and adjust as needed to maintain temperature.

• Water Pan – Fill a disposable foil pan with water and place under the turkey to add humidity.

Preparing and Placing the Turkey

Once your grill maintains the proper cooking temperature, it’s time to get the turkey ready for the grill:

• Pat Dry – Remove the turkey from the brine and pat very dry, inside and out. This helps the skin get crispy.

• Insert Aromatics – Stuff the turkey cavity with halved lemons, onions, garlic and fresh herbs.

• Truss – Use kitchen twine to truss up the legs and tie the wings back to keep everything contained as it cooks.

• Oil the Skin – Rub the skin all over with oil or butter. This aids browning.

• Insert Probe Thermometer – Place a probe thermometer deep in the thickest part of the breast, but not touching bone.

• Place Turkey – Put the turkey breast side up directly on the cooking grate over the drip pan.

Maintaining Proper Temperature

The key to perfect turkey is maintaining a steady temperature inside the Kamado Joe:

• Top Vent – Keep the top vent halfway open to allow smoke and heat to escape.

• Bottom Vent – Also keep the bottom vent halfway open for enough air flow.

• Don’t Peek! – Resist lifting the lid to check frequently, which causes heat loss.

• Add Charcoal If Needed – Check the charcoal every couple hours and add more lit coals if needed to maintain temperature.

• Maintain 325-375°F – Adjust the vents as needed to keep the grill temperature steady.

• Use A Meat Thermometer – Check the internal temperature often until it reaches 165°F in the breast and 175°F in the thigh. The Kamado Joe thermometer built into the lid is very handy for monitoring this.

Finish Crisping the Skin

As the turkey nears the finish temperature, you’ll want to crisp up the skin:

• Check Internal Temperature – When it reaches 155°F, it’s time to criso the skin.

• Remove Water Pan – Take out the water pan so the drippings won’t splatter.

• Crank Up the Heat – Open the vents fully to allow the Kamado Joe to reach 500-600°F. This takes 15-30 minutes.

• Crisp the Skin – Carefully rotate the turkey for even crisping. Check frequently to avoid burning.

• Check Temp Again – When the breast hits 165°F and thighs hit 175°F, it’s done!

• Let Rest – Allow the turkey to rest 20-30 minutes before carving for juicier meat.

Carving and Serving

Follow these steps for carving and serving your masterfully grilled turkey:

• Transfer to Cutting Board – Carefully move the whole turkey to a large cutting board, tent with foil and allow to rest.

• Snip Twine – Remove any trussing.

• Slice Breast Meat – Using a sharp knife, thinly slice the breast meat across the grain.

• Remove Leg Quarters – Detach the entire leg and thigh portions.

• Separate Leg and Thigh – Cut the leg from the thigh where they meet.

• Slice Leg and Thigh Meat – Cut the leg and thigh meat against the grain into thin slices.

• Serve with Gravy – Pour the turkey pan juices into your gravy and serve everything hot.

Cleanup Your Kamado Joe

After all the feasting is done, here’s how to clean your Kamado Joe:

• Remove Cooking Grates – Once completely cooled, remove the grates and heat deflectors.

• Clean Grates – Use a grill brush to remove any residue.

• Clean Out Ashes – Remove ashes from the fire bowl and bottom vent.

• Check For Damage – Inspect the ceramic for cracks or damage after each use.

• Perform Maintenance – Do a thorough cleaning 2-3 times a year. Replace gaskets if worn.