There are numerous variations for preparing your Thanksgiving turkey. Even though the oven is fantastic, we like to use the Kamado Joe as Thanksgiving Day’s main course. Using the grill not only allows you to experiment with different cooking techniques, but it also frees up much-needed oven space for all those essential sides.
We will go over a few different methods in this blog post, from traditional roasting to pitmaster-style smoking, for using the Kamado Joe to cook your Thanksgiving turkey.
The most customary method of cooking the Thanksgiving turkey is roasting. By using this technique, you get the bird ready just like you would if you were roasting it in an oven. After completing the aforementioned procedures, fill the bottom of a disposable foil pan with a variety of roasted vegetables, such as onions, carrots, and celery. After arranging the veggies in a single layer, put the turkey on top of them.
If you’d like, you can truss the turkey by tying the legs together and the wings near the breast, but it’s not necessary.
When the grill reaches 350 to 375 degrees Fahrenheit, light the charcoal in your Kamado Joe and adjust the dampers.
A 12-to 14-pound turkey will roast in approximately three hours at 350 degrees, as turkeys typically roast for 13 minutes per pound. When the turkey has been cooking for two hours, begin taking its temperature by sticking a temperature probe into its thickest thigh without touching the bone. The turkey is done when that place reaches 180 degrees.
Raise the grill’s temperature to 400–425 degrees Fahrenheit once the temperature probe registers 170 degrees, as this will begin to crisp the skin.
Once the turkey reaches the proper temperature (thigh at 180 degrees and breast at 170 degrees), take it off the grill and allow it to rest for at least half an hour. Slice and serve.
Spatchcocking has risen in popularity in the last few years. It shortens the total cooking time and promotes more even cooking of the turkey. Although it may appear difficult, this technique is actually quite simple.
After your turkey is completely dry, proceed as directed above, but remove the backbone. It is easiest to remove with a pair of kitchen shears or poultry shears, in our experience. To flatten the turkey after the backbone has been removed, flip the bird so that the breast is facing up and apply pressure to the breastbone.
Now season and inject the turkey as normally. As with the preceding roasting method, prepare the grill and make sure it reaches a minimum temperature of 350 degrees.
You have two options for positioning the turkey: either directly on the grill grates or over roasting vegetables on a foil tray. Use the same techniques as before to cook the turkey, but be aware that it will probably cook in half the time, so pay close attention to the temperature.
Raise the grill’s temperature to 400–425 degrees Fahrenheit once the temperature probe registers 170 degrees, as this will begin to crisp the skin.
Once the turkey reaches the proper temperature (thigh at 180 degrees and breast at 170 degrees), take it off the grill and allow it to rest for at least half an hour. Slice and serve.
If there isn’t a section on smoking turkey, we can’t instruct you on how to cook turkey on the Kamado Joe. You can use this method with or without a spatchcocked turkey, but it’s recommended because it will result in the most evenly cooked turkey.
Follow the instructions in the first section to prepare the bird, and if desired, spatchcock it. Make sure to properly season the turkey and keep it moist by basting it with butter, ghee, or another basting solution.
Set the grill to 225 and add in wood chunks. We prefer apple or hickory for turkey. Gradually smoke the turkey until the thickest thigh reaches a temperature of 180 degrees. Make sure to check on the turkey every 30 minutes while it’s smoking and baste it with butter or apple juice. This will help the skin crisp up and enhance the flavor of the turkey.
When the turkey reaches its proper temperature—170 degrees for the breast and 180 degrees for the thigh—remove it from the grill and allow it to rest for at least 30 minutes. Slice and serve.
You can baste the turkey with BBQ sauce ten minutes before removing it from the oven, but it’s not required.
Cooking your Thanksgiving turkey on a Kamado Joe is a guaranteed way to ensure that it is delicious and unforgettable, regardless of the method you choose. Cooking a turkey on your Kamado Joe this year? Make sure to post it on social media and tag us @kamadojoe and #KamadoJoe!.
Smoking a turkey breast in a Kamado Joe is a fantastic way to achieve a juicy, flavorful, and perfectly cooked bird. The exact smoking time will depend on the size of your turkey breast and your desired level of doneness. However, as a general guideline, you can expect to smoke a turkey breast for 1-2 hours per pound at a temperature of 300-325°F.
Here’s a more detailed breakdown of the smoking time for different turkey breast sizes:
- 3-4 pound turkey breast: 3-4 hours
- 5-6 pound turkey breast: 5-6 hours
- 7-8 pound turkey breast: 7-8 hours
- 9-10 pound turkey breast: 9-10 hours
Tips for Smoking a Turkey Breast in a Kamado Joe:
- Prepare your turkey breast: Remove the giblets and excess fat from the turkey breast. Pat it dry with paper towels.
- Season the turkey breast: Apply your favorite rub or marinade to the turkey breast, ensuring it is evenly coated.
- Set up your Kamado Joe for indirect cooking: Arrange the charcoal in a circle around the perimeter of the firebox, leaving the center empty. Place a drip pan in the center to catch drippings.
- Maintain a consistent temperature: Aim for a grill temperature of 300-325°F. Use a digital thermometer to monitor the temperature.
- Smoke the turkey breast: Place the turkey breast on the grill grate, skin side up, and close the lid. Smoke for the recommended time, checking the internal temperature regularly.
- Check for doneness: The turkey breast is done when it reaches an internal temperature of 165°F in the thickest part of the breast.
- Rest the turkey breast: Remove the turkey breast from the grill and let it rest for 15-20 minutes before carving and serving.
Additional Tips:
- Use a water pan: Adding a water pan to your Kamado Joe will help regulate the temperature and keep the turkey breast moist.
- Baste the turkey breast: Basting the turkey breast with melted butter or your favorite sauce during the smoking process will add flavor and keep it moist.
- Use a meat thermometer: A meat thermometer is essential for ensuring the turkey breast is cooked to the proper temperature.
- Let the turkey breast rest: Resting the turkey breast allows the juices to redistribute, resulting in a more tender and flavorful bird.
Recipe Inspiration:
For a delicious and easy recipe for smoking a turkey breast in a Kamado Joe, check out the Carolina Cajun Turkey Breast Recipe on the Kamado Joe website. This recipe features a flavorful Cajun rub and a simple injection of melted butter and blackening seasoning.
Video Tutorial:
For a visual guide on how to smoke a turkey breast in a Kamado Joe, watch the video tutorial on the Kamado Joe YouTube channel. The video provides step-by-step instructions and helpful tips.
Smoking a turkey breast in a Kamado Joe is a rewarding experience that yields a delicious and juicy bird. By following the guidelines and tips provided, you can achieve perfectly cooked turkey breast every time. Remember the key is to maintain a consistent temperature use a meat thermometer, and let the turkey breast rest before carving. With a little patience and practice, you’ll be a master of smoking turkey breasts in no time!
Watch This Before Smoking Your Turkey – Kamado Joe Smoked Turkey Breast on Kettle Joe
How do you smoke a turkey breast on a kamado Joe?
To smoke a turkey breast on a Kamado Joe, you’ll need the following ingredients: 1. Rinse the turkey breast under cold water and pat it dry. 2. In a large bowl, combine the apple cider vinegar, water, salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme, rosemary, and cayenne pepper. 3.
How to cook a turkey breast in kamado Joe?
1. Rinse the turkey breast under cold water and pat it dry. 2. In a small bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme, and cayenne pepper. 3. Rub the turkey breast with the spice mixture. 4. Preheat your Kamado Joe to 400 degrees Fahrenheit. 5.
Can you smoke a Turkey in kamado Joe?
Before you can start smoking your turkey, you need to prepare your Kamado Joe. * Temperature and heat source: The ideal temperature for smoking a turkey is between 225 and 250 degrees Fahrenheit. You can use either charcoal or wood to create the heat source.
What temperature do you smoke a Turkey on a kamado Joe?
A: The ideal temperature for smoking a turkey on a Kamado Joe is between 225F and 250F. This will allow the turkey to cook slowly and evenly, resulting in a juicy and flavorful bird. Q: How long does it take to smoke a turkey on a Kamado Joe?