Cooking a juicy and flavorful turkey can seem like a daunting task, especially if you’re doing it on a new piece of equipment like a Kamado Joe. Kamado grills are ceramic egg-shaped cookers that provide excellent heat retention and airflow control, making them ideal for cooking large cuts of meat low and slow. With some preparation and technique, you can cook a perfect turkey on your Kamado Joe.
Benefits of cooking turkey on a Kamado Joe
There are several advantages to cooking your turkey on a Kamado Joe rather than a traditional oven:
– Moist and juicy meat – The Kamado holds in moisture incredibly well, keeping the turkey tender and helping avoid drying out the breast meat. The turkey essentially basts in its own juices.
– Smokey flavor – Cooking over charcoal lends delicious smokey and woody flavors as the smoke permeates the meat. You can use different woods like hickory, apple, or cherry to infuse different smokey notes.
– Crispy skin – The high heat from the Kamado Joe helps crisp up the skin nicely. No soggy skin here!
– Cooks evenly – The ceramic material radiates heat evenly from all sides, preventing hot and cold spots. This helps ensure even doneness throughout the turkey.
– Frees up oven space – You can cook your turkey outside on the grill, freeing up valuable oven real estate for side dishes and pies.
Equipment needed
Cooking a turkey on a Kamado Joe is easy as long as you have the right tools:
– Kamado Joe grill – Any size works but larger is better for bigger birds. The Big Joe can fit up to a 25 lb turkey.
– Meat thermometer – A probe thermometer is essential for monitoring the internal temperature of the turkey without needing to open the grill.
– Drip pan – Place a disposable foil pan under the turkey to catch all the delicious juices.
– Wood chips – Soak wood chunks or chips in water before using. Hickory, apple, cherry, pecan, and oak work well.
– Roasting rack – Use a V-rack or other roasting rack inside the drip pan to elevate the turkey off direct contact with drippings.
– Heat deflector plates – Ceramic plates that sit above the charcoal to provide indirect heating.
– Charcoal – Lump charcoal lights quickly and provides steady heat. Have extra on hand.
– Chimney starter – An easy way to light the charcoal without lighter fluid.
Preparing the turkey
Proper preparation is key to achieving turkey perfection:
– Thaw safely – Keep the turkey wrapped and thaw in the refrigerator 1 day for every 4-5 lbs of weight.
– Dry brine – For added moisture and flavor, dry brine the turkey in the fridge 1-3 days prior. Simply rub kosher salt evenly all over.
– Remove giblets – Check the inner cavities and remove the bag of giblets and neck. Discard or use for gravy.
– Truss legs – Using kitchen twine, truss the legs together to help the bird cook evenly. Tuck wing tips under.
– Coat in oil – Rub the skin all over with a high smoke point oil like avocado or grapeseed oil. This helps crisp the skin.
– Season – Generously season under and on top of the skin with salt, pepper and any other desired herbs/spices.
– Rest – Let sit at room temperature for 30-60 minutes before cooking to take the chill off.
Setting up the Kamado Joe for turkey
Step 1 – Add charcoal
– Open bottom and top vents fully.
– Fill charcoal basket with enough lump charcoal to sustain temperature for 4-6 hours.
– Use a chimney starter to light coals. Once lit, carefully pour into basket.
Step 2 – Install heat deflectors
– Place heat deflector plates on grill grates above lit coals. This creates indirect heat.
Step 3 – Add drip pan
– Position disposable drip pan on deflector plates to catch drippings.
Step 4 – Add roasting rack
– Place roasting rack inside drip pan. The rack should fit nicely and elevate turkey above drippings.
Step 5 – Add wood chunks/chips
– Scatter pre-soaked wood chunks or chips over hot charcoal for smoke flavor.
Step 6 – Insert probe thermometer
– Insert probe thermometer into thickest part of breast, taking care not to hit bone. This monitors internal temp.
Step 7 – Place turkey on roasting rack
– Wearing insulated gloves, carefully place prepared turkey on the roasting rack breast-side up.
Step 8 – Maintain temperature
– Close lid and adjust top and bottom vents to maintain steady 300-325°F temperature. Add more charcoal as needed.
Cooking process
Follow these steps for roasting turkey to perfection:
Monitor temperature
– Maintain a consistent 300-325°F temperature inside the grill by adjusting top and bottom vents.
– Monitor internal temperature using a leave-in probe thermometer placed in the thickest part of the breast.
Baste periodically
– Baste turkey with pan juices every 45-60 minutes to keep moist and add flavor. Take care when opening grill.
Rotate as needed
– If one part is browning faster, rotate the turkey for even cooking. Wear insulated mitts to rotate.
Wood and charcoal replenishment
– Add a few more wood chunks after the first hour for more smoke flavor.
– Check charcoal level and replenish hot coals as needed to maintain temperature.
Cook to target temperature
– Cook until probe thermometer reaches 165°F in the breast and 175°F in the thickest part of the thigh.
Rest before carving
– Once at proper internal temperature, remove turkey and let rest 30-45 minutes. This allows juices to redistribute.
Carving and serving
Follow these steps for perfectly carved Kamado Joe smoked turkey:
Step 1 – Transfer to cutting board
– Carefully transfer turkey from grill to a clean cutting board using insulated mitts.
Step 2 – Cover loosely with foil
– Loosely tent turkey with aluminum foil and allow to rest 30-45 minutes.
Step 3 – Carve breast meat
– Using a sharp carving knife, slice breast meat from bone, cutting across the grain for tenderness.
Step 4 – Remove leg quarters
– detach each leg quarter where it meets the body. Slice leg meat from bone.
Step 5 – Carve wings
– If desired, separate wings at joints and slice meat from bone.
Step 6 – Slice thigh and drumstick meat
– Cut thigh and drumstick meat away from bones in serving size slices.
Step 7 – Arrange on platter
– Arrange carved turkey slices on a platter with breast meat fanned out. Pour over pan juices.
Serving suggestions
– Serve with traditional side dishes like stuffing, mashed potatoes, roasted veggies, cranberry sauce, gravy, rolls etc.
– Use reserved pan juices to make a flavorful gravy or au jus.
– Make sandwiches with leftover turkey, cranberry sauce, stuffing, etc.
– Use extra meat within 3-4 days for meals like soup, casseroles, wraps, etc. Reheat thoroughly.
Frequently asked questions
What size Kamado Joe do I need?
For turkeys up to 16 lbs, the Kamado Joe Jr or Classic Joe 18” work well. Go for the Big Joe 24” for turkeys up to 25 lbs. The extra room makes it easier.
How long does it take to cook a turkey?
Cooking time depends on weight, but estimate 15-20 minutes per pound at 300-325°F. A 15 lb turkey takes 4-5 hours. Larger birds take longer.
How do I prevent flare ups?
Flare ups are less common with lump charcoal. To prevent, place a foil pan directly over coals to catch drippings below the turkey. Trim excess fat.
Should I brine the turkey?
Brining is optional but recommended. It helps retain moisture and imparts flavor. Dissolve 1 cup salt + 1 cup sugar per gallon of water. Submerge 12-24 hours.
What temperature do I cook the turkey to?
Cook breast to 165°F and thighs/legs to 175°F for food safety. Juices should run clear at joints. The probe thermometer takes the guesswork out.
Can I stuff the turkey?
Yes, but cook stuffing to 165°F. It’s safer to cook stuffing separately to ensure it reaches proper temperature. Replace stuffing with aromatic veggies/herbs.
How do I get crispy skin?
Rub skin with oil then generously coat with salt/spices for crispiness. Cook at 325°F indirect heat until deep golden brown. Higher heat risks burning.
Key tips for success
– Allow 1.5-2 lbs turkey per person for leftovers. A 12-15 lb bird feeds 8-10.
– Let turkey sit at room temperature for 30-60 minutes before cooking.
– Use a leave-in probe thermometer in breast for accurate temperature monitoring.
– Baste every 45-60 minutes for added moisture and color.
– Cook to 165°F breast, 175°F thighs/legs before removing from grill.
– Let turkey rest 30-45 minutes before slicing for juicy results.
– Use the pan juices to make delicious gravy and au jus.
Conclusion
Cooking turkey on a Kamado Joe may seem difficult but just follow these simple steps for moist, flavorful and tender results. With proper preparation, temperature control and cooking technique you’ll have a delicious smoked turkey the family will rave about. The Kamado’s versatility and precise temperature regulation helps ensure perfect doneness from center to edge. Serve your juicy, smokey turkey with all the classic Thanksgiving sides for a new holiday tradition.