There is no holiday food more traditional than a turkey. If you’re looking to change things up, consider smoking your turkey on a kamado Joe smoker. Kamado Joe smoker are the most versatile type of grill on the market; they grill, smoke, sear, roast, and bake. Smoking your holiday turkey on a Kamado Joe smoker is a great way to impress your guests and provide a delicious main course for the crowd. Below, find our favorite recipe for how to cook a turkey on a Kamado Joe smoker.
Smoking turkey breast on a Kamado Joe ceramic grill results in unbelievably moist tender meat infused with incredible smoky flavor. The Kamado Joe’s unique design makes it the ultimate smoker for poultry and other meats. If you own a Kamado Joe or are considering purchasing one, smoking turkey breast is a fantastic way to enjoy its versatility.
In this comprehensive guide, I’ll share my best tips, tricks and techniques for smoking foolproof, juicy turkey breast on a Kamado Joe grill.
Why Smoke Turkey Breast on a Kamado Joe?
There are several key advantages to using a Kamado Joe grill for smoking turkey breast compared to other smokers or grills:
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Enhanced smoky flavor – The ceramic Kamado retains heat and swirls wood smoke around the turkey breast for maximum smoke absorption
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Moist, juicy meat – Kamado Joe runs at lower temperatures than many smokers, preventing the turkey from drying out.
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Precise temperature control – Advanced ventilation system maintains steady low heat ideal for low and slow smoking.
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Small footprint – Kamado Joe’s compact, egg-shaped design is perfect for urban balconies and patios.
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Versatility – Grill, smoke, bake, roast, and sear all in one vessel.
So if you want juicy, smoky turkey breast with true barbecue flavor, a Kamado Joe is the way to go.
Tips for Preparing Turkey Breast for Smoking
Proper preparation is key to ensuring your smoked turkey breast turns out perfectly:
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Choose boneless breast – Easier to slice and serve than bone-in. Skin on or off both work great.
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Trim excess fat – This prevents greasy meat and flare ups.
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Dry brine the turkey – Rubbing kosher salt, spices, and herbs tenderizes and deeply seasons the meat. Let sit 12-24 hours.
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Make a wet brine or marinade – For extra juicy turkey, soak in a saltwater and sugar solution with spices and aromatics.
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Inject flavor – Use an injection needle to infuse liquid like chicken broth deep into the meat. Enhances moisture.
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Apply a rub – Coat with your favorite barbecue rub for extra flavor and crispy skin.
Step-by-Step Guide to Smoking Turkey Breast on a Kamado Joe
Follow this simple process for smoking juicy, delicious turkey breast every time:
1. Prep the Turkey
Rinse turkey breast and pat dry. Trim excess fat. Apply dry or wet brine and refrigerate 6-24 hours.
2. Prepare the Kamado Joe
Assemble grill with heat deflector and drip pan. Fill pan with water, cider, wine or broth. Add charcoal and wood chunks to fire bowl.
3. Preheat the Grill
Light charcoal and leave dome open until temperature reaches 225-250°F. Close vents to stabilize temp.
4. Smoke the Turkey Breast
Place seasoned breast on cooking grate, meaty-side up. Maintain steady low temperature of 225-250°F.
5. Spritz and Flip
After first hour, spritz turkey with apple juice or broth. Flip breast and spritz other side.
6. Check Doneness
Use instant-read thermometer to check breast temp. Remove from grill at 165-175°F for optimal doneness.
7. Rest and Slice
Let turkey breast rest 15-20 minutes before slicing to allow juices to absorb. Slice across the grain.
Choosing the Right Wood for Smoking
The type of wood you use impacts the flavor of the smoked turkey. Some good options include:
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Apple – Sweet, fruity smoke. Most versatile wood for poultry.
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Cherry – Mild, slightly sweeter smoke than apple. Great all-purpose choice.
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Pecan – Subtle smoke with hints of nuttiness. Compliments turkey beautifully.
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Maple – Imparts a rich, earthy, smoky-sweetness.
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Hickory – Classic bold, bacon-like smoke flavor. Use sparingly or blends.
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Mesquite – Strong wood with intense smoke. Better for red meat than poultry.
Experiment with combinations like apple and cherry or pecan and maple to find your favorite.
Common Smoking Mistakes to Avoid
It’s easy to mess up your smoked turkey breast if you don’t follow proper technique:
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Forgetting to brine or season – leads to bland, dry turkey.
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Cooking at too high temperature – dries out the lean meat.
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Not monitoring with a meat thermometer – undercooked turkey is unsafe.
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Producing billowing white smoke – caused by combustion and ruins flavor.
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Letting temperature fluctuate – spikes in heat overcook turkey.
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Cutting into meat before 20 min rest – juices spill out.
Be sure to avoid these pitfalls for the best smoked turkey breast!
Serving and Storing Leftover Smoked Turkey
Smoked turkey breast makes amazing sandwiches, salads, omelets, pasta dishes and more! Here are some serving ideas:
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Slice thin and pile on sandwiches with BBQ sauce.
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Dice or shred for turkey tacos, enchiladas, nachos, etc.
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Add to soups, stews, chili – smoky flavor elevates any dish!
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Make smoked turkey paninis with pesto, mozzarella, tomatoes.
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Chop or shred for turkey BBQ pizza, flatbreads, wraps.
Store leftovers wrapped tightly in fridge for 5 days. Frozen smoked turkey keeps 2-3 months.
Frequently Asked Questions
What’s the best wood for smoking turkey on a Kamado Joe?
Apple and cherry woods give turkey breast a sweet, delicate smoky flavor. Pecan is also excellent. Stay away from heavy smoke woods like hickory which overpower poultry.
Should I brine turkey breast before smoking?
Yes! Brining is highly recommended as it moisturizes the lean meat and allows seasoning to deeply penetrate. Dry and wet brining both work well.
What temperature do I smoke turkey breast at on a Kamado Joe?
Keep temperature steady between 225-250°F for optimal even cooking. The Kamado Joe’s precision air control makes this easy to maintain.
How long does it take to smoke a turkey breast?
Plan on about 1 hour per pound, so a 3 lb breast takes around 3 hours at 225-250°F until 165°F internal temp. Rest at least 15-20 mins before slicing.
Make Smoked Turkey Breast on Your Kamado Joe
Smoking turkey breast on a Kamado Joe results in finger-licking delicious meat that’s super juicy, tender and infused with wonderful smoky flavor. Follow my tips for preparing and smoking turkey and you’ll have a new go-to dish for special occasions. The Kamado Joe’s versatility and precise temperature control makes it the perfect smoker for poultry, red meat, fish and anything in between. Fire up your Joe and enjoy the smoky goodness!
WHAT IS A KAMADO JOE GRILL?
Kamado Joe smokers are excellent at smoking because they’re crafted using premium ceramic that locks smoke inside the smoker. The smoke produced by the lit charcoal and wood chips then infuses the food with rich, juicy, and smoky flavor—sure to be your tastiest holiday turkey yet!
When it comes to kamado smokers, most people are only familiar with Big Green Egg. While they are an extremely popular brand of kamado grill, there are other premium kamado brands that take kamado cooking to the next level with quality construction and excellent features. Kamado Joe is a well-known brand in the world of kamado grilling. A key to kamado cooking is to grill on different levels, allowing certain food to receive a much more direct flame than others.
SMOKED TURKEY ON A KAMADO JOE SMOKER RECIPE
- Whole turkey (12-16 lbs)
- 1 carrot
- 1 onion cut in two halves
- 1 handful of celery tops
- ½ bottle of dry white wine
- DRY RUB INGREDIENTS:
- ½ cup salt
- ½ cup brown sugar
- 2 tbsp. black pepper
- 1 tbsp. garlic salt
- 1 tbsp. onion salt
- 1 tbsp. Cumin
- 2 tsp. cayenne pepper
- 2 tsp. chili powder
- Slide your hand gently between the breast and the skin of the turkey to separate the skin, being careful to not tear the skin. Apply a gentle sprinkling of the rub under the skin and all over the exterior of the turkey, to ensure that you’re getting flavor into both the breast meat and the crispy skin.
- After applying the dry rub, load the turkey onto the rack, and place a drip tray underneath. Within the drip tray, you’ll have the white wine, carrot, onion halves, and celery tops.
- Set your Kamado Joe up for indirect cooking by placing heat deflector stones between the fire and the cooking grates. Take advantage of a higher cooking grate if you already have a Kamado Joe smoker for indirect cooking. Don’t forget to make sure your wood chips and charcoal are ready to go before putting in your heat deflector plates if using them.
- Stabilize the cooking temperature at 170°C or 350°F and smoke your turkey over the maple wood chips for approximately 12 minutes per pound. Use a temperature probe to check the birds temperature in both the breast and the thigh, you need a reading of 75°C or 165°F.
- After this, make sure to let your turkey rest for a couple of hours before carving so that it continues to absorb the flavors and juices. You can use the white wine and vegetables from the drip tray as gravy if you’d like.
- Carve, serve & enjoy your Kamado Joe-cooked smoked turkey!
