We simply love this recipe for smoked turkey. The flavor of the wood-smoked meat is perfectly complemented by the aromatics that the turkey inhales from the fruits and vegetables. Try this recipe this Thanksgiving, or another time when youre craving a delicious turkey. See how we seasoned this bird by checking out our Turkey Seasoning Recipe.
Hey there, grill masters and BBQ enthusiasts! Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? If you’re nodding your head in agreement, then buckle up because we’re about to dive deep into the world of smoking a turkey in a kamado, a technique that will transform your Thanksgiving or any other special occasion into a feast for the senses.
What is a Kamado?
Before we delve into the specifics of smoking a turkey, let’s take a moment to understand the magic behind the kamado. This ancient Japanese-style cooker, also known as a “mushikamado,” has been around for centuries, earning its reputation as a versatile and efficient cooking tool. Its thick ceramic walls retain heat exceptionally well, allowing for precise temperature control and long, slow cooking sessions. In essence, a kamado is like a culinary time machine, transporting you to a realm of succulent meats and smoky flavors.
Why Smoke a Turkey in a Kamado?
Now, you might be wondering, why go through the trouble of smoking a turkey in a kamado when you can simply roast it in an oven? Well, my friend, let me tell you, the results are worlds apart. Smoking a turkey in a kamado infuses the meat with a unique depth of flavor that traditional roasting simply can’t match. The low and slow cooking process ensures that the turkey remains moist and tender, while the smoke adds a subtle, yet irresistible, smoky aroma that will have your guests raving.
Preparing Your Kamado for Turkey Smoking:
Before you embark on your smoking journey it’s crucial to prepare your kamado for the task at hand. Here’s a step-by-step guide to get you started:
- Set the Stage: Position your kamado in a well-ventilated area, away from flammable materials.
- Fuel Up: Fill the charcoal basket with lump charcoal, ensuring it’s evenly distributed.
- Light It Up: Ignite the charcoal using a chimney starter or a lighter fluid (if necessary).
- Get the Heat Going: Once the charcoal is lit, adjust the vents to achieve a temperature of 225°F (107°C).
- Smoke Signals: Add your preferred wood chunks (apple or hickory work wonders with turkey) to the coals for that extra smoky touch.
Smoking the Turkey:
With your kamado prepped and ready, it’s time to introduce the star of the show – the turkey. Here’s how to smoke your turkey to perfection:
- Prep the Bird: Remove the giblets and neck from the turkey and pat it dry with paper towels.
- Seasoning Secrets: Rub your turkey with your favorite dry rub or a simple mixture of salt, pepper, and garlic powder.
- Time to Smoke: Place the turkey on the grill grate, breast-side up, and close the lid.
- Patience is Key: Smoke the turkey for approximately 1 hour per pound, or until the thickest part of the thigh registers an internal temperature of 180°F (82°C) using a meat thermometer.
- Baste and Glaze: During the smoking process, baste the turkey every 30 minutes with melted butter or apple juice to keep it moist and add a touch of sweetness.
Rest and Carve:
Once the turkey is cooked to perfection, remove it from the kamado and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Tips and Tricks for Smoking a Turkey in a Kamado:
- Wood Selection: Experiment with different wood types to find your personal favorite. Cherry, pecan, and oak are also excellent choices for smoking turkey.
- Temperature Control: Maintaining a consistent temperature is crucial for achieving the perfect results. Use a digital thermometer to monitor the temperature inside the kamado and adjust the vents accordingly.
- Basting Bliss: Don’t underestimate the power of basting. It not only adds flavor but also helps to keep the turkey moist and prevent it from drying out.
- Rest is Best: Resist the urge to carve into the turkey immediately after it comes off the grill. Letting it rest allows the juices to settle, resulting in a more succulent and flavorful bird.
Smoking a turkey in a kamado is an art form that requires patience, precision, and a touch of culinary magic. By following these steps and embracing the tips and tricks, you’ll be well on your way to creating a masterpiece that will leave your guests in awe. So, fire up your kamado, grab your favorite turkey, and get ready to embark on a smoking adventure that will tantalize your taste buds and create memories that will last a lifetime.
Ingredients for Turkey Seasoning
- 1 stick butter
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsp fresh chopped thyme
- 2 tsp parsley
- 2 tsp oregano
- 1 tsp rosemary
- salt, to taste
- pepper, to taste
- To start, dice a stick of softened butter, add a little salt and cracked black pepper to taste, mince three cloves of garlic, add two teaspoons of freshly chopped oregano, thyme, and parsley, and add one teaspoon of rosemary to the butter paste.
- If you’d like, add the zest of one lemon or orange and use a fork to mash the ingredients into a rough paste. Then, drizzle in a few tablespoons of extra virgin olive oil and blend until the paste is fairly smooth.
- After creating your paste, take out the turkey’s neck and any extra parts from inside. These are what will make our gravy so delicious, so save them for later. Now is the time to coat the turkey from top to bottom with olive oil, which will help it brown beautifully and keep some moisture in it.
- Add a little salt and pepper inside the cavity.
- About 60% of your turkey should have the skin and flesh gently separated by your fingers at the front and rear of the breasts and thighs.
- Start by taking tiny amounts of your paste and packing it inside heavily, distributing it with your hands as you separate the skin. This will keep our turkey juicy and add a ton of delicious flavor. Don’t forget to coat the interior of the cavity thoroughly.
- We prepared our aromatics by chopping some celery, onions, a green apple cut in half, a red bell pepper, several garlic cloves, and some fresh herbs like thyme, sage, and rosemary. Fill your turkey with whatever will fit, and store the remaining food in your roasting pan.
- Tightly wrap in aluminum foil and refrigerate for the entire night.
- To enable a low and slow burn, fill your grill with natural lump charcoal and light the top of the pile.
- Add a few large, dry wood chunks to the fire once it has started. You should have a decent amount of smoke and a constant temperature between 250°F and 325°F after about twenty minutes.
- In the middle of your cooking grid, place a shallow water pan and something to support your roasting pan. Add the turkey to the pan.
- Toss in the apples and other aromatics with the vinegar and apple cider in the roasting pan.
- Keep the temperature between 250°F and 325°F by closing the lid and basting every 30 to 45 minutes.
- Check on the turkey after about 45 minutes, and bast if needed.
- After an hour and a half of smoking, make sure the pan doesn’t run dry by checking it. Give a quick mop with your basting brush.
- I like to add chopped mushrooms to the roasting pan during the last hour of cooking, but you can add any other vegetables you might like at this time. They will cook to a delicious flavor and enhance the flavor of your finished gravy.
- This will be the last mopping after 2.5 hours. After that, we’ll let it smoke for an additional 35 to 45 minutes and begin closely monitoring the internal temperature. We were aiming for a temperature of about 165°F in the breast’s thickest area.
- The turkey should be taken out and given time to rest before carving after it has been smoking for about three hours and fifteen minutes.
- Make sure to remove any extra juice from the cavity; we’ll need it for our gravy shortly.
- Slice the bird, make gravy if you’d like, and eat up!
Instructions for Smoking Turkey
Ingredients for Smoked Turkey
- Whole turkey, 12-16 lbs
- Wood chips or chunks (pecan, apple or cherry recommended)
- 3 cups apple cider
- 1/4 cup apple cider vinegar
- Couple sticks of celery
- Green apple, quartered
- A few cloves of garlic
- Fresh mushrooms
- Fresh herbs: rosemary, sage, thyme (its up to you)