How to Make Perfect Smoked Turkey Breast on a Kamado Joe Grill

Smoking turkey breast on a Kamado Joe grill results in incredibly moist, tender meat with unbelievable smoky flavor. As an avid smoker and Kamado Joe owner, I’ve smoked lots of turkey breasts over the years. In this article, I’ll share my best tips and techniques for smoking foolproof turkey breast on a Kamado Joe or other ceramic grill.

Benefits of Smoking Turkey Breast on a Kamado Grill

There are several advantages to using a Kamado Joe or other ceramic smoker grill to prepare smoked turkey breast:

• Infuses smoky flavor – The enclosed design allows wood smoke to swirl around turkey for intense smoky flavor

• Keeps meat juicy – Kamado retains moisture and smokes at lower temperature than other smokers. Prevents dried out meat.

• Locks in seasoning – Dry brining with spices and herbs before smoking deeply seasons the turkey.

• Easy temperature control – Kamado Joe’s precise ventilation system maintains steady low temperature ideal for smoking

• Adds char and caramelization – Can sear or grill over high heat at end for crispy skin and char.

• Convenient setup – Compact size and shape of Kamado Joe is perfect for patios and balconies

Tips for Smoking Turkey Breast on a Kamado

Follow these tips when smoking turkey breast on your Kamado Joe or other ceramic smoker:

• Choose boneless breast – Boneless makes slicing and serving easier. Skin on or off works.

• Dry brine turkey – Rubbing with salt, herbs, spices tenderizes and adds flavor. Let sit overnight.

• Keep temp low – Shoot for 225-250°F. Low and slow ensures moist meat. Use a probe thermometer.

• Add smoke wood – Use chunks of fruitwoods like apple, cherry or pecan for flavor.

• Spritz with broth – Misting with chicken broth keeps the turkey from drying out.

• Check doneness – Turkey is safe to eat at 165°F. Cook to 175°F for slicable meat.

• Rest before slicing – Waiting 20 minutes allows juices to redistribute. Important!

• Crisp skin at end – If desired, crisp skin by grilling over direct high heat for a few minutes.

Step-by-Step Smoked Turkey Breast Recipe

This simple recipe will give you foolproof smoked turkey breast every time on your Kamado Joe:

Ingredients:

• 3-5 pound boneless, skin-on turkey breast
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• Apple or cherry wood chunks
• Chicken broth

Instructions:

1. Pat turkey breast dry. Coat with olive oil.

2. Make dry brine by mixing spices and generously coating breast. Refrigerate overnight.

3. Preheat Kamado Joe to 225-250°F with wood chunks. Use thermometer probes.

4. Place seasoned turkey on grate over drip pan. Maintain temp between 225-250°F.

5. Add more wood chunks every 45-60 minutes for smoke. Mist with broth as needed.

6. Smoke turkey until it reaches an internal temp of 175°F, about 2-3 hours.

7. Remove turkey and tent loosely with foil. Let rest 20 minutes before slicing.

8. If desired, crisp skin by grilling over high heat 2-3 minutes per side.

9. Slice turkey against the grain and serve. Enjoy!

The brining process really helps keep the turkey breast juicy and enhances the flavor from the smoke. Be sure your Kamado Joe is holding the correct steady low temperature before putting the turkey on.

If you want to add more smoke flavor, use pecan, hickory or mesquite wood chunks. Apple and cherry provide a milder smoke. Spritzing with broth prevents the turkey breast from drying out during the long smoking time.

Letting the smoked turkey fully rest before slicing is crucial for maintaining juiciness. Then you can slice and enjoy the ridiculously tender, succulent and smoky turkey breast!

Common Smoking Mistakes

It’s easy to mess up your smoked turkey breast if you aren’t careful. Here are some common pitfalls to avoid:

• Forgetting to brine – Dry brining is vital for flavor and moisture. Don’t skip it!

• Cooking too hot – High heat dries out poultry. Keep temp between 225-250°F.

• Not using a meat thermometer – It’s the only way to ensure safe doneness.

• Producing too much smoke – Use only a few wood chunks at a time for thin blue smoke.

• Letting smoke stall – If it stalls, wrap in foil or increase heat slightly.

• Cutting too soon – Waiting 20 minutes before slicing lets juices redistribute.

• Burning the skin – Avoid direct heat on the skin if you want it to stay intact.

Serving Smoked Turkey Breast

Smoked turkey breast is extremely versatile. Here are some tasty ways to serve it:

• Slice and top with barbecue sauce for smoked turkey sandwiches.

• Dice up for salads, omelets, potato hash, or pasta dishes.

• Pair with traditional sides like stuffing, mashed potatoes, and cranberry sauce.

• Use in place of deli turkey for wraps, lettuce cups or turkey club sandwiches.

• Slice thinly and enjoy turkey breast rolled up with cream cheese, pickled onions and spinach.

• Make turkey pot pie, turkey tetrazzini or turkey tortilla soup with leftovers.