How Long To Cook Turkey Kamado Joe

My married woman, son, and I are heading out of town to spend Thanksgiving with her side of the family later this week and without a incertitude, at that place volition exist no shortage of delicious food to savor.

Having purchased a Kamado Joe grill before in the year though, I was chomping at the bit to try my hand at a smoked turkey, then I spent the last week or so scouring the internet for tips and tricks on how to smoke the perfect Thanksgiving turkey.

As yous tin probably tell from the photo above, it turned out absolutely perfect, despite beingness concerned about all the potential variables that could throw a wrench into my plans to serve a beautiful gold bird for a mini, "pre-Thanksgiving" dinner.

That being said however, I did learn a affair or 2 during the process of smoking this turkey, so I wanted to accept a few minutes to share some of the lessons learned:

1. Don't underestimate the size of the turkey you should purchase
We cooked an 11lb turkey for four adults and it was enough for the states, with enough meat left over for a decent-sized pot of turkey soup. I've seen a lot of information out in that location recommending most 1.25lbs per person, but I honestly don't feel that'south enough – especially if yous want to plan on having whatsoever left over, similar I always exercise. I suppose it you lot want to spend time picking the bones clean, the ane.25lb / person guideline might work, but I'd rather serve big, beautiful slices of white breast meat than the smaller, unattractive pieces from the bottom of the bird. I relieve that meat for soups and chilis.

2. Look high and low for the "gut pocketbook"
I've smoked my off-white share of whole chickens before and then I thought I had a handle on locating the giblets, merely as it turns out, I didn't have a clue. I searched the body cavity high and depression for the giblet bag, but information technology was nowhere to found. I finally just assumed that it had been discarded before packaging, only to my consummate surprise, as I was carving the turkey, I sliced right through the giblet handbag! Information technology had been stuffed under the skin, in the neck cavity of the turkey! Whoops!

3. When brining your turkey, rotate it after 12 hours
I totally recommend you lot alkali your turkey for 24 hours earlier smoking it because every bit the meat takes on the water and table salt during the brining process, it retains more than moisture than information technology otherwise would take which means LESS moisture is lost during the cooking procedure. The end upshot is juicer and more than flavorful meat.

The part where I went wrong, however, is the fact that I didn't bother to flip the turkey in the brine. Considering information technology was fully covered in brine, I didn't remember that would matter, but there was a noticeable departure in the meat on the lesser of the bird – it was quite a bit saltier than the residuum of the turkey. I'thousand assuming that some of the common salt within the brine didn't fully dissolve, nerveless on the bottom of the bucket, and then overpowered the meat that information technology was in contact with.

4. Speaking of brine, don't worry about getting all elaborate with information technology
If you're going to roast your turkey in the oven, and then by all means, feel free to become fancy with your brine, but as I found out, at that place's simply no need to waste money on annihilation other than salt if yous're smoking your Turkey on a Kamado. The smoke easily overpowers whatsoever trace of the lighter flavors imparted by a brine.

5. Get that sucker dry before putting information technology on the Kamado
Subsequently removing the turkey from the brine, brand sure to pat it completely dry. It'due south easy to look past this footstep in the cooking process, but don't! Getting your turkey completely dry before cooking will help to ensure the skin crisps to the indicate that y'all tin bite through it hands. If the bird is left moisture, the skin won't well-baked and it will accept on a rubber-similar consistency that you have to tear off the meat.

6. Reach that film-perfect golden brownish turkey with clarified butter
You might be tempted to slather your turkey in yellowish mustard and BBQ rub…and in that location isn't a thing wrong with that, but know that if presentation is of import to you, you're going to get a better, more traditional upshot by simply using antiseptic butter and fresh herbs, i.east. golden dark-brown. The mustard and BBQ rub route will result in a darker and some might argue, less highly-seasoned, skin.

7. Don't feel pressured into spatchcocking your turkey
It seems that spatchcocking your turkey is all the rage these days. To spatchcock your turkey, you lot simply use a pair of kitchen shears to cut the backbone out so the turkey lays flat on the Kamado. Many folks will tell you that this method will upshot in a better and more evenly cooked bird, but as long as you keep an heart on your temperatures, spatchcocking is completely unnecessary. Also, if a traditional presentation is important to you, this method is definitely out.

viii. Go along a shut eye on your dome temperature
The weather tends to go a petty nasty in late November in many parts of the country and that air current can really whip up at times. In fact, considering it was so blustery at our house while I was preparing to smoke our turkey, the Kamado's temperature absolutely flew up much quicker than I expected due to a constant stream of air being directed into the lesser vent. Definitely keep an eye on those vent settings if the air current is kicking upwardly or yous'll run the adventure of overcooking your bird.

I would go equally far as proverb that a wireless food thermometer is a necessity when smoking a whole turkey. I recommend the Ivation Long Range Wireless Food Thermometer.

9. Like crispy pare? Ramp that temperature up at the end of the melt
I know I exercise, then to help crisp the skin, consider dialing your temperature upwards to 350F or so when your turkey hits about 155F and let information technology go those last ten degrees. The increased temperature will well-baked the skin nicely, simply won't overcook your meat since you're only letting information technology sit that high for a small portion of the overall cook.

x. Let the turkey residual earlier slicing
If you're like me, there'southward cypher yous desire to do more than slice right into that turkey when information technology comes off the grill, but you'd exist doing your turkey a huge injustice by doing so. Instead, let the cooked turkey residuum for 45 minutes earlier carving. This volition give the cooked juices plenty of time to work their way through the meat instead of spilling out all over your cut lath where they'll never become to be enjoyed.

11. Save the carcass for turkey broth
Planning on making turkey soup with your leftovers? If so, consider throwing the carcass in a stock pot with a few onions, carrots, and some celery and after nigh an hour or so of humid, y'all're going to take some of the best turkey stock this side of the Mississippi. Just pour the stock through a strainer to sift out whatsoever pocket-size basic and other undesirables.