Smoked Turkey Breast on the Kamado Joe: A Delicious and Easy Recipe

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. The most adaptable grill available is the Kamado Joe smoker, which can be used for grilling, smoking, searing, roasting, and baking. Using a Kamado Joe smoker to smoke your holiday turkey is a fantastic way to wow your guests and serve a mouthwatering main course to the large gathering. Below, find our favorite recipe for how to cook a turkey on a Kamado Joe smoker.

Get ready to tantalize your taste buds with this mouthwatering Smoked Turkey Breast recipe, crafted specifically for your Kamado Joe grill! This recipe promises a juicy flavorful and perfectly smoked turkey breast that will impress your family and friends. Whether you’re a seasoned pitmaster or a grilling newbie, this recipe is easy to follow and guarantees delicious results.

Gathering the Essentials:

Before embarking on this culinary adventure, let’s gather the necessary ingredients:

Ingredients:

1 (4-6 pound) bone-in turkey breast
1 tablespoon olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Your favorite BBQ rub (optional)
Apple or cherry wood chips (for smoking)

Prepping the Turkey Breast:

Pat it dry: Remove your turkey breast from the packaging and pat it dry with paper towels. This ensures a crispy skin and helps the seasonings adhere better.
Season generously: In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub this mixture all over the turkey breast, ensuring it’s evenly coated.
Optional BBQ rub: If you have a favorite BBQ rub, feel free to sprinkle it generously over the seasoned turkey breast. This adds an extra layer of flavor and complexity.

Gearing Up the Kamado Joe:

Set the stage: Prepare your Kamado Joe for indirect grilling by setting up a two-zone fire. Place a heat deflector on one side of the grill and pile your charcoal on the other side. Aim for a temperature of around 225-250°F.
Smoke it up: Once the charcoal is lit and the temperature is stable, add a handful of soaked wood chips to the charcoal. This will infuse the turkey with a delicious smoky flavor.

Smoking the Turkey Breast:

Place it gently: Carefully place the seasoned turkey breast on the indirect heat side of the grill, away from the direct heat of the coals.
Low and slow is the key: Close the lid of your Kamado Joe and let the turkey smoke for approximately 2-3 hours, or until the internal temperature reaches 165°F as measured by a meat thermometer inserted into the thickest part of the breast.
Basting for extra flavor (optional): During the last 30 minutes of smoking, you can baste the turkey breast with your favorite BBQ sauce or butter for added flavor and a beautiful glaze.

Resting for Perfection:

Let it settle: Once the turkey breast reaches 165°F, remove it from the grill and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Slicing and Serving:

Carve it up: Slice the rested turkey breast thinly against the grain for maximum tenderness.
Serve it with pride: Arrange the sliced turkey on a platter and serve it alongside your favorite sides like mashed potatoes, green bean casserole, or a refreshing salad.

Tips and Tricks:

Brining the turkey breast: For an extra juicy and flavorful turkey, consider brining it overnight before smoking. A simple brine solution can be made with water, salt, sugar, and spices.
Monitoring the temperature: Use a reliable meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
Adjusting the smoking time: The smoking time may vary depending on the size of your turkey breast and the temperature of your grill. Keep an eye on the internal temperature to determine doneness.
Experiment with wood chips: Different types of wood chips will impart different flavors to your smoked turkey. Experiment with apple, cherry, hickory, or mesquite wood chips to find your favorite.

This Smoked Turkey Breast recipe is a surefire way to impress your guests and enjoy a delicious, flavorful meal. With its simple steps and guaranteed results, it’s perfect for both experienced grillers and those new to the world of smoking. So fire up your Kamado Joe, gather your ingredients, and get ready to experience the magic of smoked turkey breast!

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

To separate the turkey’s skin, carefully slide your hand between the skin and the breast, being cautious not to rip the skin. To make sure you’re flavoring the crispy skin and the breast meat of the turkey, sprinkle the rub lightly under the skin and all over the outside.
Place a drip tray underneath the turkey and load it onto the rack after giving it a dry rub. You will find the white wine, carrot, onion halves, and celery tops in the drip tray.
Heat deflector stones should be placed between the fire and the cooking grates in order to prepare your Kamado Joe for indirect cooking. If you already own a Kamado Joe smoker, use a higher cooking grate for indirect cooking. Make sure your charcoal and wood chips are ready to use before adding your heat deflector plates, if you plan to use them.
Maintain a constant cooking temperature of 170°C or 350°F while smoking your turkey for about 12 minutes per pound over the maple wood chips. Check the bird’s temperature in both the breast and the thigh using a temperature probe; a reading of 75°C, or 165°F, is required.
To ensure that the turkey continues to absorb the flavors and juices, let it rest for a few hours after this before carving. If you’d like, you can use the drip tray’s veggies and white wine as gravy.
Carve, serve & enjoy your Kamado Joe-cooked smoked turkey!

Watch This Before Smoking Your Turkey – Kamado Joe Smoked Turkey Breast on Kettle Joe

FAQ

How long does it take to smoke a turkey breast on a Kamado Joe?

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 bird’s temperature in both the breast and the thigh, you need a reading of 75°C or 165°F.

Is it better to smoke a turkey breast at 225 or 250?

Get the internal temp of the smoker to between 225°F and 250°F. Higher than that and the turkey might begin to burn on the outside before the turkey is cooked internally.

What temperature do you smoke a turkey breast on the Big Green Egg?

If using a Big Green Egg, the temperature should be kept at 225°F. If using a gas or charcoal grill, the temperature should be kept between 325-350°F. How long do you smoke a turkey breast? The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the turkey and the of grill/smoker used.