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.
As Thanksgiving and Christmas approach, thoughts turn to cooking the perfect holiday turkey. While roasting a turkey in the oven is traditional, smoking a turkey on a Kamado Joe ceramic grill adds incredible flavor and juiciness. The smoky, savory taste takes your turkey to new culinary heights.
In this comprehensive guide, we’ll explain everything you need to know about smoking turkey on a Kamado Joe. You’ll learn tips for choosing the right turkey, setting up the grill, maintaining ideal smoking temperature, adding flavor with rubs and wood chips, and ensuring a juicy, tender bird. Follow these tips, and your Kamado Joe smoked turkey will be the star of your holiday table!
Selecting the Best Turkey for Smoking
Not all turkeys are created equal when it comes to smoking Here are a few things to look for
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Size – A 12-15 lb turkey is ideal, as very large birds can be tricky on a Kamado Joe.
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Shape – Opt for a turkey with a round compact shape to allow for even smoking.
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Brined or Kosher – Brined and Kosher turkeys contain added salt, making them juicier.
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Skin – Pick a turkey with skin intact, as the skin helps hold in moisture.
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Fresh vs. Frozen – Either fresh or thoroughly thawed frozen turkey will work.
Once you select the right turkey, it’s time to get the Kamado Joe prepped for smoking.
Setting Up the Kamado Joe for Smoking Turkey
Proper setup is crucial for maintaining the low, even temperature needed to slowly smoke a turkey. Follow these steps:
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Place a smoker box in the grill. Fill it with soaked wood chips like hickory, apple, pecan or cherry.
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Add charcoal to the fire box. Use lump charcoal for best flavor. Light and let burn until covered with gray ash.
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Install the heat deflector and place a drip pan on top to catch drippings.
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Set the cooking grate in place. Close the lid and open the top and bottom vents fully until it reaches 225-250°F.
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Use a remote thermometer to monitor temperature. Adjust vents to maintain 225-250°F.
Now the Kamado Joe is primed and ready to start smoking your turkey!
Prepping and Smoking the Turkey
To prepare the turkey for smoking:
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Remove giblets and neck from the cavities. Rinse turkey inside and out with cold water. Pat very dry with paper towels.
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Apply a rub inside the cavity and all over the skin. Try spices like brown sugar, salt, pepper, paprika, garlic and onion powders.
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Truss the legs to hold shape if desired. Use kitchen twine or silicone bands.
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Insert a probe thermometer into the thickest part of the thigh, avoiding bone.
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Place turkey on the grill breast side up. Close lid, vent at 1/4 open.
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Maintain temperature between 225-250°F. Add more charcoal and wood chunks as needed.
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Smoke for roughly 15 minutes per pound, until thermometer reaches 165°F.
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Let turkey rest 30 minutes before carving to allow juices to redistribute.
Handy Tips for the Best Kamado Joe Smoked Turkey
Follow these handy tips and tricks for smoking turkey success:
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Brining the turkey for 12-24 hours before smoking enhances moisture and flavor.
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Use a disposable aluminum drip pan to make cleanup easy.
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Spritz turkey with apple juice or cider every hour to help keep it moist.
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Place a pan of water in grill to provide humidity.
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Add more wood chunks halfway through smoking to amplify flavor.
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Always use heat-resistant gloves when working with a hot Kamado Joe.
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Investing in a high-quality temperature regulator can take the guesswork out of maintaining ideal temperature.
Frequently Asked Questions About Smoking Turkey
If this is your first time smoking a turkey, it’s understandable to have questions. Here are answers to some common FAQs:
What temperature should you smoke a turkey?
Between 225-250°F is ideal. This low, indirect heat slowly cooks the turkey while infusing it with smoke flavor.
How long does it take to smoke a turkey?
Allow roughly 15 minutes per pound. A 15 lb turkey takes about 3-4 hours. Use a meat thermometer to confirm doneness.
What kind of wood is best for smoking turkey?
Fruit woods like apple, cherry, and pecan pair wonderfully with turkey. Hickory and mesquite also impart bold, smoky flavor.
Should you brine a turkey before smoking?
Brining is highly recommended. It tenderizes the meat and helps it retain moisture during smoking.
Can you stuff a turkey when smoking it?
Yes, but cook the stuffing in a casserole dish placed in the grill near the turkey during the last hour to ensure it gets hot enough.
Treat Your Guests to Juicy, Smoky Goodness
Smoking a turkey on a Kamado Joe results in the most flavorful, tender and juicy bird you’ve ever tasted! Follow this comprehensive guide, from start to finish, to master the art of smoking turkey.
Your holiday guests will be wowed when you serve up beautifully bronzed, smoky slices of turkey direct from your Kamado Joe. The aroma alone will make their mouths water!
With a little practice, you’ll amaze everyone with your expertly smoked holiday turkeys. The Kamado Joe opens up a whole new world of possibilities for preparing turkey. Happy smoking!
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!