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 a turkey in a Kamado Joe is the ultimate way to prepare a juicy, flavorful bird for your next holiday meal But exactly how long does it take to smoke a turkey on a Kamado grill? The total smoking time can vary based on a few key factors In this complete guide, I’ll walk through everything you need to know to smoke a tender, mouthwatering turkey in your Kamado Joe.
Choosing the Right Turkey
The size and weight of your turkey is the first consideration when determining the total smoking time. Smaller turkeys cook faster, while larger birds require more time Most experts recommend allowing around 30 minutes of smoking time per pound of turkey A 12 to 15 pound bird, which is common for holiday meals, will need about 6 to 7 hours of total smoking time.
Opting for a frozen turkey over a fresh turkey may add even more time to the smoking process. Be sure to completely thaw your turkey in the refrigerator before smoking. And if brining your turkey beforehand, factor that brining time into your timeline as well.
Preparing the Kamado Joe
Properly preparing your Kamado Joe grill is key for maintaining an ideal smoking temperature. Set up your grill for indirect cooking by only lighting charcoal on one side of the grill. Wood chunks placed on the hot coals will provide flavorful smoke.
Aim to keep your grill temperature between 225 to 275°F, which is perfect for low and slow smoking. Use an accurate thermometer to monitor the temperature. Controlling the air flow will help hold the temperature steady throughout the long smoking time.
Estimated Smoking Times
Using the estimate of 30 minutes per pound of turkey, here are the approximate smoking times based on turkey size:
- 8 to 12 pound turkey: 4 to 6 hours
- 12 to 15 pound turkey: 6 to 7 hours
- 15 to 20 pound turkey: 7 to 8 hours
- 20+ pound turkey: 8+ hours
For best results, maintain a temperature between 225 to 275°F for the entire smoking time. The longer, slower cooking ensures tender, juicy meat.
Is the Turkey Done?
Monitoring the internal temperature of the turkey is the best way to determine when it’s finished smoking. Insert a meat thermometer into the thickest part of the breast and thigh, without touching any bones.
The USDA recommends smoking the turkey until it reaches an internal temperature of 165°F. Once it hits 165° in both the breast and thigh, your turkey is safe to eat!
Resting and Carving
After removing your smoked turkey from the grill, let it rest for at least 30 minutes before slicing. This resting time allows the juices to re-absorb back into the meat.
Use a sharp carving knife to carefully slice the breast meat. Be sure to dig into the thighs and legs as well. Now just add your favorite side dishes and dig in!
More Smoking Tips
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Brining is highly recommended to keep the turkey extra juicy. Brine for 12 to 24 hours before smoking.
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Use a foil tent to prevent over-browning if needed.
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Baste the turkey every hour with melted butter or turkey stock.
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Add a water pan or soak wood chips to add moisture.
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Allow the turkey to rest breast-side down after smoking.
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Carve across the grain of the breast meat for tender slices.
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Save the bones for smoking turkey broth or stock!
Get Perfectly Smoked Turkey Every Time
Smoking a turkey in a Kamado Joe results in the most flavorful, tender and juicy meat, especially when paired with the right smoking time. Follow this guide to choose the right size turkey, properly prepare your grill, monitor internal temperature, and allow ample resting and carving time. In around 30 minutes per pound, you’ll have a show-stopping smoked turkey ready to serve and enjoy!
SMOKED TURKEY ON A KAMADO JOE SMOKER RECIPE
- INGREDIENTS
- 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!
2013 Kamado Joe Smoked Turkey
FAQ
How long does it take to smoke a whole turkey at 225?
Is it better to smoke a turkey at 225 or 275?
How long to smoke a 17 lb turkey at 250?
How long does it take to smoke a 15 pound turkey on the Big Green Egg?