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.
Smoking a turkey in a Kamado Joe grill results in incredibly moist, tender meat infused with delicious smoky flavor. But exactly how long does it take to smoke a whole turkey on a Kamado Joe? This comprehensive guide covers everything you need to know for smoking turkey success.
Overview of Smoking Turkey in a Kamado Grill
Kamado grills like the Kamado Joe are ceramic charcoal smokers that hold heat extremely well. Their ability to maintain precise temperatures makes them ideal for smoking large cuts of meat low and slow.
For a 12-14 lb whole turkey, expect the smoking time to be approximately:
- 225°F – about 5-6 hours
- 250°F – around 4.5 hours
- 275°F – approximately 3.5-4 hours
These times allow for thorough, even smoking while keeping the turkey juicy. A digital thermometer in the breast and thigh ensures doneness.
Step-by-Step Guide to Smoking Turkey on a Kamado Joe
Follow these simple steps for foolproof smoked turkey on your Kamado Joe:
1. Prep the Turkey
Rinse the turkey and pat it dry Apply a dry brine overnight for extra moisture and flavor,
2. Light the Charcoal
Start with one chimney of charcoal. Once fully lit, dump the hot coals in one side of the grill.
3. Get to Temperature
Close the lid and adjust the bottom and top vents to bring the Kamado Joe to 225-250°F Add more charcoal as needed to maintain the temperature.
4. Add Wood for Smoking
Use smoke wood chunks like hickory, apple, cherry or pecan. Add a few chunks directly onto the hot coals for smoke.
5. Put Turkey on Grate
Place the turkey on a V-rack, breast side up over indirect heat. Insert a probe thermometer in the thickest part of the breast.
6. Maintain Temperature
Keep the grill between 225-250°F by managing the vents and adding small amounts of charcoal. Avoid opening the lid too often.
7. Monitor Temperature
Check the probe thermometer periodically. Smoke until the breast reaches 160-165°F and thighs reach 175°F.
8. Rest and Serve
Let the turkey rest 20-30 minutes before carving to allow juices to redistribute. Slice and serve!
Tips for the Best Results
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Injecting turkey with a broth marinade adds extra moisture.
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Use a drip pan under the turkey to catch drippings for making gravy.
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Spritz turkey occasionally with apple juice or broth to keep the skin from drying out.
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If the skin starts browning too fast, tent foil loosely over the turkey.
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For easy cleanup, line the drip pan with foil or disposable aluminum pans.
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Resist opening the lid too frequently to prevent heat and smoke loss.
How Long Does it Take to Smoke a Turkey at Different Temperatures?
Smoking temperature significantly impacts cooking times. Here’s how long to expect when smoking a 12-14 lb turkey at various temperatures on the Kamado Joe:
- 225°F – About 5 to 6 hours
- 250°F – Approximately 4 to 4.5 hours
- 275°F – Roughly 3.5 to 4 hours
- 300°F – Around 3 hours
Higher heat speeds the smoking process but can dry out the turkey if not monitored closely. 225-250°F is ideal for keeping the meat tender.
Signs Your Turkey is Done Smoking
Relying just on smoking time leaves room for error. Look for these signs your turkey is fully cooked:
- Breast temperature of 160-165°F
- Thigh temperature reaches 175°F
- Legs move freely when prodded
- Meat pulls back from the bone
- Juices run clear when meat is pierced
Using an instant-read thermometer is the most reliable method for accuracy. Check the temperature in multiple spots.
Allow Turkey to Rest Before Carving
Never slice into the turkey immediately after removing it from the grill! Letting it rest allows juices to redistribute for moister meat. Rest for 20-30 minutes tenting loosely with foil to keep warm.
Then carve the turkey and dig into the smoky, juicy meat you’ve been patiently waiting for all day. Enjoy your smoked turkey masterpiece!
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
How to Smoke Turkey – Kamado Joe “Big Joe”
FAQ
Is it better to smoke a turkey at 225 or 250?
How long does it take to smoke a whole turkey at 225?
How long to smoke a 20 lb turkey on Big Green Egg?
How long does it take to smoke a 17 pound turkey at 250 degrees?