SMOKING A TURKEY ON A KAMADO
Smoking a turkey on a Kamado grill is a delicious way to add a smoky flavor to your bird. Here’s a step-by-step recipe to help you smoke a turkey on your Kamado grill:
1 whole turkey (10-12 pounds)
Brine (optional, but recommended):
1 gallon of water
1 cup kosher salt
1/2 cup brown sugar
Herbs and spices (e.g., thyme, rosemary, sage, black peppercorns)
Olive oil or melted butter
Your favorite turkey rub or seasoning
Wood chunks or chips for smoking (hickory, apple, or cherry work well)
Smoking wood chunks or chips
Grill grate or grate extender
Thermometer probe (optional)
1. Brine the Turkey (optional):
Brining the turkey is a recommended step to add flavor and keep the meat moist. Combine the water, salt, sugar, and any herbs or spices you like in a large container. Submerge the turkey in the brine and refrigerate for 12-24 hours.
2. Prepare the Kamado Grill:
Fill the Kamado grill with charcoal and light it, targeting a temperature of 225-250°F (107-121°C).
Set up the grill for indirect cooking using a deflector plate (platesetter) to create a barrier between the coals and the turkey. Place a drip pan on top of the deflector plate.
3. Preheat and Add Smoke:
Once the charcoal is ashed over, add your smoking wood chunks or chips to the coals. Hickory, apple, or cherry wood works well for turkey.
Place the grill grate or grate extender on top and close the lid. Let the grill preheat until it stabilizes at the target smoking temperature.
4. Prepare the Turkey:
Remove the turkey from the brine, pat it dry with paper towels, and let it sit at room temperature for about 30 minutes.
Rub the turkey with olive oil or melted butter to help the seasoning adhere.
Season the turkey generously with your favorite turkey rub or seasoning, both inside and out.
5. Smoke the Turkey:
Place the seasoned turkey on the grill grate, breast side up. If you have a thermometer probe, insert it into the thickest part of the breast.
Close the lid and maintain a steady temperature of 225-250°F (107-121°C) in your Kamado grill.
Smoke the turkey for about 30-40 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C). Baste with additional olive oil or butter every hour for added moisture.
Add more charcoal and wood chunks as needed to maintain the temperature and smoke.
6. Rest and Serve:
|Un-stuffed – indirect and on turkey rack||12 lbs.||375||2 Hrs|
|Un-stuffed – Cook indirect, turn 1 time||12 lbs.||375||2 Hrs 15 Min|
|Un-stuffed – Cook indirect, turn 1 time||15 lbs.||350||3 Hrs|
|Un-stuffed – Cook indirect, turn 1 time||25 lbs.||325||5 Hrs|
|Stuffed – Cook indirect, turn 1 time||12 lbs.||375||2 Hrs 15 Min|
|Stuffed – Cook indirect, turn 1 time||15 lbs.||350||2 Hrs 30 Min|
|Stuffed – Cook indirect, turn 1 time||25 lbs.||325||5 Hrs 30 Min|
|Breast – Cook indirect, turn 1 time||8 lbs.||325||1 Hrs 30 Min|
Once the turkey reaches the target temperature, carefully remove it from the grill and tent it with aluminum foil. Allow it to rest for 20-30 minutes. The internal temperature will continue to rise a few degrees during this time.
Carve the smoked turkey and serve it with your favorite sides and sauces.
Enjoy your smoked turkey prepared on your Kamado grill. The smoky flavor and moist, flavorful meat will be a hit at any gathering.