Jump to content

Kamado Joe Smoked Turkey


John Setzler
 Share

Recommended Posts

 

Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year.  This recipe definitely stands up and shouts!  
 
Brine Recipe:
 
2 gallons of ice cold water, divided
1 cup kosher salt
1/2 cup sugar or brown sugar
2 tbsp fresh thyme
1 tbsp ground mustard
1 tbsp peppercorns
1 tbsp granulated garlic
2 tbsp dried onion flakes
1 cup hot sauce (I use Frank's)
 
Take about 8 cups out of the 2 gallons of water and put it in a small stock pot.  Dissolve the salt and sugar in the water over low heat.  Once that is dissolved, add the rest of the ingredients and continue to heat.  Remove from heat just before it boils and cool to room temperature.  Add this mixture back to the rest of the cold water and keep chilled until ready to use.
 
When you brine your Turkey, the brine needs to be kept cold so do it in a well-insulated cooler or in a large bag in the fridge.  Brine your bird for at least 1 hour per pound
 
Injection Recipe:
 
4 sticks unsalted butter
1 12-oz bottle of beer
1 tbsp sea salt
1 tbsp paprika
1 tbsp of your favorite bbq rub
1 tbsp ground mustard
1 tbsp garlic powder
1 tbsp finely ground black pepper
 
Melt the butter and then add the beer.  Bring to a slow boil.  Add the rest of the ingredients and continue a very slow boil for 10 minutes.  Remove from heat and set aside until ready to use.
 
Using a meat injector, inject as much of the injection solution as possible.  Save a little bit for basting the turkey while it's cooking.
 
Dry Rub Recipe:
 
3 tbsp Kamado Joe Peach Rub (or your favorite BBQ rub)
3 tbsp Kamado Joe Poultry Seasoning (or your favorite poultry seasoning)
 
Combine these ingredients and coat the outside of the turkey before putting it on the grill!
 
Preheat your grill to 350 degrees and set up for indirect cooking.   Add a couple chunks of your favorite smoke wood.  Cook the turkey until the temperature in the thick of the breast reaches 160-165 degrees.  Let rest for 15 to 30 minutes and serve hot!  This 20 pound turkey too 3 hours and 15 minutes to complete on the grill.
Link to comment
Share on other sites

My turkey hot off the kamado. I used John's recipe except for the beer. I used chicken broth as I do not like beer. It smells wonderful. I will be carving it later for one of the 5 turkeys we are making for Thanksgiving. A bit of an overkill for sure. There will only be 10 of us but we are deep frying three for son and daughter to take home. Everyone have a great Thanksgiving!

post-1173-0-92643600-1416869108_thumb.jp

Link to comment
Share on other sites

OMG, I totally forgot to put the hot sauce in! I went to get it out of the pantry and got side tràcked. I guess I didn't make John's turkey. Sorry can't help with your question, but I must say, I just tried the "oyster" and it was very flavorful.

Link to comment
Share on other sites

Hey John quick question

 

In the video you use the x rack with deflectors.  Why did you do that opposed to just putting the deflectors in??

 

Was there a purpose to it or just your method??

 

My son is allergic to dairy and I would love to do that injection but butter is a no go for him

Link to comment
Share on other sites

Hey John quick question

 

In the video you use the x rack with deflectors.  Why did you do that opposed to just putting the deflectors in??

 

Was there a purpose to it or just your method??

 

My son is allergic to dairy and I would love to do that injection but butter is a no go for him

 

If I'm cooking indirect at temperatures above 275-300, I run the deflectors on the rack simply because the grill heats up quicker.

Link to comment
Share on other sites

Curious to know what the hot sauce in the brine does to the overall flavor profile of the turkey?  Does it actually give each bite a mild "kick"?  I guess what I am wanting to know... is it kid friendly?

 

It doesn't make anything 'hot'.  It would still be kid friendly.  It just brings a little extra flavor.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By cameronleespencer
      Hello There!
       
      Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
       
      I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace.  I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.  
       
      Can't wait to get cooking on the Kamado once it is up and running.  Most looking forward to cooking some pizzas and of course brisket, being a Texan!
       
      Thanks,
      Cameron Spencer
    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






    • By Nnank76
      hey guys,
       
      Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question.  
       
      My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top.
       
      So my question/s is when doing high heat cooks:
      1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on.
      2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark.
      3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg.
       
      Any advice or thoughts is welcome?
       
      Cheers
      Nathan
       
    • By Graham
      Morning Kamado Warriors, 
       
      First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern.
       
      I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door? Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements.   
      I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty!
       
      Graham
    • By MurphyBBQ
      Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated!
       
      - Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags
      - Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire.
      - Closed the top but opened the vent fully to try to let it smoke out and carbonize. Temp jumped pretty quickly to about 350 so I choked it back and got it stable around 260 but the thick white smoke continued for a solid 45+ minutes at which point I had no choice but to start the meat
      - White smoke continued for another hour+ after this, albeit it didnt billow out quite as aggressively. This went on for a couple of hours at least which seemed like an excessively long time.
       
      Thoughts? Advice?
      Thanks!
×
×
  • Create New...