There are lots of different ways to cook your Thanksgiving turkey. While the oven is great, we prefer using the Kamado Joe for the main star of Thanksgiving Day. 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.
Roasting is the most traditional way to cook the Thanksgiving Turkey. With this method, you prepare the bird as you would if you were roasting it in the 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. Arrange the vegetables in a single layer and then place the turkey on top of the vegetables.
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 allows the turkey to cook more evenly and reduces the overall cooking time. While it might seem daunting, it is actually a very easy method.
First follow all the steps above but after your turkey is fully dry, cut out the backbone. We find using a pair of kitchen shears or poultry shears makes for the easiest removal. 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.
We cant give you a guide to cooking turkey on the Kamado Joe without a smoked turkey section. 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. Slow smoke the turkey until the thickest part of the thigh registers at 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 crisp up the skin and get more flavor into 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!.
Hey grill enthusiasts
Get ready to elevate your Thanksgiving game with the ultimate spatchcock turkey recipe, specially crafted for your Kamado Joe grill. This ain’t your grandma’s dry, overcooked turkey; we’re talking juicy, flavorful, and fall-off-the-bone deliciousness that’ll have your guests begging for seconds.
Why Spatchcock?
Spatchcocking, the art of removing the backbone and flattening the bird, is a game-changer for grilling. It ensures even cooking, reduces cooking time, and allows the skin to crisp up beautifully. Plus, it’s surprisingly easy to do, even for grilling newbies.
The Kamado Joe Advantage
The Kamado Joe’s superior heat retention and precise temperature control make it the ideal tool for grilling a spatchcock turkey. You’ll achieve that perfect crispy skin without drying out the meat, resulting in a juicy and tender masterpiece.
Ingredients:
- The Bird: 12-14 pound turkey
- Flavor Boosters:
- 2 tablespoons unsalted butter
- 4 tablespoons Lane’s BBQ Brisket Seasoning
- 1/4 cup olive oil
- 2 tablespoons chopped parsley (for garnish)
- Veggie Medley:
- 3 parsnips (peeled, 1/2 inch dice)
- 3 yellow onions (large, 3/4 inch dice)
- 1/2 bunch fresh thyme
- 1 pound radishes (topped and halved)
- 3 ribs celery (1/2 inch dice)
- 4 sprigs fresh rosemary
Instructions:
- Fire Up the Kamado: Aim for a stable temperature of 350°F and set up for indirect cooking.
- Prep the Veggies: Toss all your chopped veggies with oil, herbs, and 1 tablespoon of brisket seasoning. Spread them evenly in your roasting tray.
- Spatchcock Time: Follow the video linked below to remove the backbone. Alternatively, use kitchen shears if you’re feeling confident. Press down on the breast to flatten the bird, and remove the wing knuckles.
- Get It Juicy: Pat the turkey dry and lightly oil both sides. Season generously with the remaining brisket seasoning. Fold the wings behind the drumettes as shown in the video.
- Flavor Bomb: Toss the backbone and neck bones with the veggies, then place the spatchcocked turkey on top.
- Let It Roast: Place the tray on your indirect heat and roast for 1.5 hours. Start checking internal temperatures and add more time as needed. Aim for 160°F in the breast and 170°F in the legs and thighs.
- Rest and Relax: Once the turkey is done, remove the tray and let the bird rest for 20 minutes. Carryover cooking will bring the internal temp up to a safe 165°F.
- Sauce It Up: Transfer the veggie mix to your serving platter. Rearrange your grill for direct heat or pour the drippings into a saucepan. Reduce the drippings by 3/4 over medium heat.
- Carving Time: While the sauce reduces, carve the turkey as shown in the video and arrange it on the platter. Feel free to add any extra drippings from the carving to the reduction sauce.
- Butter Up: Once the sauce is reduced, swirl in the butter to create a smooth, rich gravy. No need for additional seasoning, just drizzle it over your sliced turkey masterpiece.
- Garnish and Gobble: Sprinkle chopped parsley for a final touch, and get ready to devour the most epic spatchcock turkey you’ve ever tasted!
Tips and Tricks:
- Use a meat thermometer to ensure accurate internal temperatures.
- Don’t be afraid to experiment with different seasonings and herbs to create your own signature flavor profile.
- Let your creativity flow! Add other veggies to the root roast, like carrots or sweet potatoes.
- Leftovers? Make delicious turkey sandwiches or a hearty turkey soup.
This spatchcock turkey recipe on the Kamado Joe is sure to impress even the most discerning Thanksgiving guests. With its juicy, flavorful meat and crispy skin, it’s a guaranteed crowd-pleaser. So fire up your grill, grab your favorite seasonings, and get ready to experience grilling perfection!
Bonus:
For a visual guide to spatchcocking and carving the turkey. check out this helpful video:
Spatchcock Turkey Recipe for Kamado Joe | Kamado Joe
https://m.youtube.com/watch?v=vtPf1NHzbeE
Happy Grilling!
P.S. Don’t forget to share your culinary masterpiece on social media and tag us @KamadoJoe! We love seeing your grilling creations.
Kamado Joe smoked turkey. JoeTisserie Turkey vs. Spatchcock Turkey face-off thanksgiving special
FAQ
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