Impress your guests this holiday season with our Kamado Joe smoked turkey recipe. Unleash a symphony of flavors that will leave them wanting more.
Course
Main Course
Prep Time30minutes
Cook Time4hours
Servings8
Ingredients
1whole turkey12-14 pounds
1/2cupunsalted buttersoftened
2tablespoonsolive oil
3tablespoonsyour favorite poultry seasoning
1tablespoonsmoked paprika
1tablespoongarlic powder
1tablespoononion powder
Salt and pepper to taste
2cupswater
Wood chunks or chips for smokinghickory, apple, or cherry work well
Instructions
Prepping the Turkey
Start by thawing your turkey in the refrigerator for 24 hours for every 4 pounds.
Rinse the turkey inside and out. Pat it dry with paper towels.
Mix the poultry seasoning, smoked paprika, garlic powder, and onion powder in a small bowl. This will be your seasoning blend.
Gently separate the skin from the turkey breast, thighs, and legs, being careful not to tear it.
Rub the softened butter underneath the turkey skin, spreading it evenly.
Season the outside of the turkey with olive oil, salt, and pepper.
Preparing the Kamado Joe
Fill the Kamado Joe with charcoal and light it up. Allow it to preheat to about 250°F.
While it's preheating, soak the wood chunks or chips in water for about 30 minutes.
Set up your grill for indirect cooking. Place a drip pan under the grill grate, directly below where the turkey will go.
Smoking the Turkey
Place the soaked wood chunks or chips on the hot coals. This will create that lovely smoky flavor.
Put the turkey on the grill grate, breast side up, directly above the drip pan. Close the lid.
Maintain the grill temperature at around 250°F. Add more charcoal and soaked wood chips as needed to keep the temperature steady.
Baste the turkey with melted butter every 30 minutes using a basting brush.
Keep smoking the turkey until the internal temperature reaches 165°F in the thickest part of the thigh. This should take around 3.5 to 4 hours.
Resting and Carving
Once the turkey reaches the desired temperature, carefully remove it from the grill. Place it on a cutting board, tent it with aluminum foil, and let it rest for 20-30 minutes.
During this time, the juices will redistribute, and the turkey will continue to cook slightly, reaching a perfect, juicy doneness.
Carve your smoked turkey, and you're ready to serve!