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.
Come Thanksgiving, the star of the show is the turkey While roasting it in the oven is traditional, opting to smoke your bird on a Kamado Joe grill adds incredible depth of flavor
This article will provide a complete guide to smoking turkey on a Kamado Joe for a moist, delicious bird your guests will rave about. We’ll cover tips for preparation step-by-step smoking instructions pairing flavors with woods, and ideas for putting those leftovers to use creatively.
So let’s get fired up to master smoking turkey Kamado Joe style!
Why Smoke Your Turkey?
Here are some excellent reasons to ditch the oven and smoke your Thanksgiving turkey instead:
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Infuses incredible smoky flavor into the meat.
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Skin gets deliciously crispy from slow, indirect heat.
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Stays incredibly moist thanks to steady low temperature
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Frees up oven space for side dishes and pies.
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Allows using flavorful wood chunks.
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Gives you serious grillmaster bragging rights.
Smoking turkey requires some preparation but is worth the wow factor payoff.
Smoking Turkey Preparation
Proper prep ensures your smoked turkey is succulent, full of flavor and sports crispy skin:
Brining – Soak the turkey in a saltwater brine 8-24 hours before smoking. This boosts moisture and seasoning.
Drying – Pat the turkey completely dry post-brine. Drying equals crispy skin.
Seasoning – Coat all over with oil then rub in herbs, spices, and salt. Get into every crevice.
Injecting – Use an injector to infuse butter, broth or other liquid deep into the meat.
Spatchcocking – Remove backbone so bird lies flat. Cooks more evenly. Optional but recommended.
Prepping the turkey right makes all the difference in the finished product.
How to Smoke a Turkey on a Kamado Joe Grill
Once your turkey is prepped, follow these simple steps:
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Prep grill – Fill ring with charcoal. Use fire starters and let coals get hot, about 10-15 minutes after smoke appears.
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Add wood – Add 2-3 chunks of your choice of wood for flavor once coals ready. Popular woods are hickory, apple, cherry, pecan, mesquite.
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Lower temperature – Close top and bottom vents halfway to lower grill temp to 225-250°F. This will take about 15 minutes. Use a thermometer.
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Add turkey – Place prepared turkey on cooking grate, breast up. Baste all over with butter or oil.
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Monitor temps – Keep an eye on grill and turkey temps. Refuel charcoal and add wood chunks as needed to maintain 225-250°F.
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Check doneness – Use a meat thermometer to check thigh and breast meat. Thigh should reach 175-180°F. Breast 165-170°F.
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Rest and serve – When done, remove turkey and let rest 30 minutes. Carve and serve!
It’s that easy to smoke turkey to perfection on your Kamado Joe with steady low heat.
Helpful Smoking Tips
Keep these tips in mind for smoking success:
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Maintain an even, low temperature between 225-250°F.
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Use a water pan for extra moisture. Fill a disposable foil pan with water and place under the turkey.
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Check turkey hour and baste with butter, broth or sauce to prevent drying out.
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Add wood chunks periodically to keep smoke flavor consistent. Soak chunks in water 30 minutes first for more smoke.
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Let turkey rest at least 30 minutes before carving so juices redistribute evenly.
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Use a meat thermometer to check temperature in breast and thigh meat. Cook to minimum 165°F breast, 175°F thigh.
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Carve turkey and serve immediately for highest quality.
Ideal Wood Pairs for Smoked Turkey
The wood you choose impacts the flavor profile. Good matches for turkey include:
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Apple – Sweet, fruity smoke great for poultry. Most versatile choice.
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Cherry – Imparts a mild, sweet tangy flavor.
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Pecan – Subtle smoke with nutty undertones. Pairs great with turkey.
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Hickory – Robust, bacon-esque flavor. Use sparingly or mix with fruit woods.
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Maple – For a sweet touch. Maple pairs deliciously with poultry.
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Oak – Imparts a mellow smoke that complements turkey beautifully.
Experiment to find your favorite wood or combination. Soak chunks in water 30 minutes before using for more smoke production.
Mouthwatering Leftover Ideas
Put extra smoked turkey to delicious use in these creative recipes:
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Smoked turkey chili or soup – Dice turkey and add to bean chili or vegetable soup.
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Turkey salad sandwiches- Shred or chop turkey and mix with mayo, celery, onion for sandwiches.
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Turkey casserole – Combine turkey, vegetables, rice or pasta, and cheese sauce then bake.
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Turkey tetrazzini – Toss spaghetti with turkey, mushrooms, onions, garlic, parsley and parmesan cheese.
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Turkey hash – Fry turkey pieces with potatoes, peppers, onions, and spices. Top with eggs.
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Turkey enchiladas – Wrap tortillas around turkey, cheese, beans, and salsa then bake with enchilada sauce.
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Turkey pizza – Top pizza crust with turkey, barbecue sauce, red onion, cilantro and mozzarella.
Get creative to make your smoked turkey last for days!
Let Your Kamado Joe Unlock Next-Level Turkey
This Thanksgiving, step up your turkey game by smoking it low and slow on your Kamado Joe grill. With the right prep and temperatures, you’ll have ridiculously moist, smoky turkey that looks and tastes amazing.
Show off your grillmaster skills to impressed family and friends with carved turkey boasting a beautiful pink smoke ring. Smoking turkey takes patience but delivers huge holiday flavor.
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.