Jump to content

John Setzler

2015 Kamado Joe Smoked Turkey

Recommended Posts

 

This recipe is adapted from Paul Sidoriak's "Exclusively Kamado" book recipe...

 

http://amzn.to/1Qxaa7b

 

I changed up a few minor details but Paul's recipe in this book is FANTASTIC!  You have to give this one a whirl!
 
1 Turkey of whatever size suits you
 
Butter Rub
 
1/2 lb (2 sticks) of unsalted butter
2 tbsp salt
2 tbsp black pepper
1/2 cup fresh parsley
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh thyme
 
Drip Pan Under Turkey:
 
4 cups chicken broth
2 cups chopped celery
2 cups chopped carrot
1 chopped onion
(can add leftover sage/rosemary/thyme)
 
Preheat your grill to 350° and set it up as shown in the video!

Share this post


Link to post
Share on other sites

Totally willing to try this for Thanksgiving... man, that turned out purdy!!

 

Question though.  Didn't I see you lay out a few must-do rules for turkey cooks the other day?  And wasn't one of those rules that a turkey MUST be brined?  Just curious.

 

If you were the one that said this, what made you decide to break your own rule? ;-)

 

Either way, I think I am going to cook up this recipe for my family this year.

 

Thanks John!

He did brine it. The first few minutes of the video are of the brining process.

Share this post


Link to post
Share on other sites

 

Totally willing to try this for Thanksgiving... man, that turned out purdy!!

 

Question though.  Didn't I see you lay out a few must-do rules for turkey cooks the other day?  And wasn't one of those rules that a turkey MUST be brined?  Just curious.

 

If you were the one that said this, what made you decide to break your own rule? ;-)

 

Either way, I think I am going to cook up this recipe for my family this year.

 

Thanks John!

He did brine it. The first few minutes of the video are of the brining process.

 

oops, that's what happens when you respond without watching the video 1st.

 

The pic and ingredients were enough to convince me that it's a WINNER!

 

I better edit my post before John see's it... don't wanna feel dumber then I already do! LOL

Share this post


Link to post
Share on other sites

Yes, astounding results on that turkey.  Was it frozen or fresh?  A lot of the frozen birds are already brined, and I always wonder how much more to brine them.  Of course,, any brine is not the flavor quality of this one, and I especially like the smoke herb packet.  I'm just doing a breast, but should work.

Share this post


Link to post
Share on other sites

Thanks for posting the video, John. 

 

Going to try my first poultry cook by using your video as my guide. My girlfriend wants me to provide the turkey for the family Thanksgiving dinner. 

 

I'm going to give us the best turkey we ever had by smoking it on my Akorn. 

Share this post


Link to post
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...

×
×
  • Create New...