2015 Kamado Joe Smoked Turkey

[John Setzler 13,962]

 

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!

[LargeRedJoe 1,605]

Great color on that bird! I've seen a lot of photos of smoked turkeys and chickens where the smoke must have been overpowering - the durn things look toasted black and unappealing.  This looks pretty darned good.  

[BSA 923]

Wow, just wow! I will be making this bird. Your videos are so professional. Keep it up.

[Beermachine 1,670]

Nice one John. I am going to do the same thing on turkey day. Can't wait to try it.

 

Thanks for sharing.

[rwalters 5,244]

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

 

Thanks John!

[Oly Smokes 1,593]

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.

[rwalters 5,244]

 

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

[Jack. 7,784]

Beautiful bird, John.  "Scarborough Fair" baste looks delicious and the foil pack creates great smokey/herb flavor without overdarkening the skin.  

   

[Smoke and Awe 4,856]

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.

[John Setzler 13,962]

It was a frozen turkey.

[Marshall Lucky 218]

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. 

[Smatty 1]

That looks great!

What did you do with the vegetables roasted under the bird?

[MrMayface 392]

I love the idea of the smoke packet w/ the rosemary etc. I wonder how it would be in conjunction w/ some wood.

[Paul 617]

did the herb packet produce a heavy smoke flavor?

[John Setzler 13,962]

did the herb packet produce a heavy smoke flavor?

 

Not 'heavy' at all in terms of heavy smoke like hickory or mesquite.  It's a more subdued smoke but the aroma is quite different with this type of smoke and it's good!