How Long Does It Take to Smoke a Juicy Turkey Breast on a Kamado Joe?

Smoking a turkey breast on a Kamado Joe ceramic grill is a fantastic way to prepare moist, flavorful poultry for your next gathering. With the right technique, tools, and timing, you can serve up tender, smoky turkey breast that will wow your guests.

What is a Kamado Joe?

For the uninitiated, a Kamado Joe is a modern take on the traditional Japanese Kamado-style ceramic grill. Kamado grills are lined with heat-retaining ceramic that allows you to smoke, grill, bake and roast with much better temperature control than a typical backyard grill.

The Kamado Joe brand stands out with its thick-walled, heat-resistant shell that holds in moisture and flavor The circular design promotes even, convection cooking. Airflow is controlled through the top and bottom vents, making it easy to fine-tune smoking temperatures

Why Smoke a Turkey Breast on a Kamado Joe?

There are several advantages to smoking turkey breast on a Kamado Joe grill

• Flavor – Smoking imparts a delicious, savory flavor from the wood chips. Apple, cherry, hickory and maple all pair wonderfully with turkey.

• Moisture – The Kamado Joe seals in moisture much better than an oven or open grill. The turkey breast comes out incredibly juicy.

• Temperature control – The ceramic construction gives you precise control over low, indirect heat required for smoking. It’s much easier than trying to smoke on a normal backyard grill.

• Faster cooking – The heat circulation in a Kamado Joe can cut cook times nearly in half compared to oven smoking.

• Versatility – In addition to smoking, the Kamado Joe can grill, roast, bake, braise and more. It’s extremely versatile for all cooking methods.

Step-By-Step Guide to Smoking Turkey Breast on a Kamado Joe

Follow these simple steps for flawless smoked turkey breast every time:

1. Prep the Turkey Breast

• Buy a boneless, skinless turkey breast (2 to 5 pounds). Skinless is easier to work with.

• Remove any excess fat or membranes. Rinse and pat dry.

• Brine for added moisture and flavor (optional). Dissolve 1/2 cup salt in 4 cups water. Submerge breast for 2 hours.

• Pat dry and coat with olive oil. Apply a dry rub for flavor.

2. Preheat Kamado Joe to 225°F

• Open top and bottom vents fully to raise the temperature.

• Add wood chips to charcoal grate. Apple, cherry and hickory work well.

• Stabilize temperature at 225°F before adding turkey.

3. Add Turkey and Wood Chips

• Place turkey breast directly on grill grates, away from direct heat.

• Add a handful of soaked wood chips directly onto charcoal for smoke.

• Maintain 225°F temperature, monitor to avoid flare ups.

4. Smoke for Approximately 12 Minutes Per Pound

• Insert a meat thermometer into thickest part, without touching bone.

• Smoke until it reaches an internal temperature of 165°F.

• For a 5 pound breast, smoking time is approximately 60 minutes.

5. Rest, Slice and Serve

• Remove turkey and let rest 10-15 minutes before slicing.

• Slice across the grain for tender slices.

• Serve warm, or refrigerate and use for sandwiches and salads.

Tips for the Best Results

Follow these tips for flawless, foolproof smoked turkey breast:

• Maintain an even temperature around 225-250°F for optimal smoke flavor.

• Use a meat thermometer for perfect doneness – breast should reach 165°F.

• Add wood chips every 45-60 minutes for consistent smoke.

• Let it rest before slicing for juicier meat.

• Carve across the grain for tenderness.

• Save the bone and trimmings for smoking stock or gravy.

Common Smoking Times Based on Weight

Here are approximate smoking times based on the weight of the turkey breast:

• 2 pound breast = 24 – 30 minutes
• 3 pound breast = 36 – 45 minutes
• 4 pound breast = 48 – 60 minutes
• 5 pound breast = 60 – 75 minutes
• 6 pound breast = 72 – 90 minutes

The exact time will vary based on thickness, temperature and your desired level of doneness. Use a meat thermometer for the most accurate results.

Alternative Cooking Methods

While smoking is ideal for flavor, you can also cook a turkey breast on the Kamado Joe using these methods:

• Grilling – Cook over direct high heat for a nice char. Goes quickly at 400-450°F.

• Roasting – Roast in a baking pan at 350°F until 165°F internal temp.

• Spatchcock – Flatten breast for quick, even cooking. Indirect heat at 350°F.

• Rotisserie – Constant rotation gives very even, thorough cooking.

Get Creative with Leftover Turkey

Smoked turkey breast makes fantastic leftovers for sandwiches, soups, salads and more. Here are just a few ideas:

• Turkey club sandwiches with bacon, lettuce, tomato
• Turkey wraps with veggies and hummus
• Turkey tacos with salsa and guacamole
• Hot turkey salad with gravy over mashed potatoes or stuffing
• Turkey casserole with rice or pasta
• Hearty turkey vegetable soup

With the right tools and techniques, you can enjoy incredibly juicy, flavorful smoked turkey breast off your Kamado Joe grill. Follow these tips for perfect results every time.