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2015 Kamado Joe Smoked Turkey


John Setzler
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I did this today. Early on, it became clear that my digital thermometer wasn't right.

 

Then I tried another. It was also not working right.

 

Because of this I had to depend on the dome thermometer and a thermo-pen. I don't like poking holes in the bird every 15 minutes but that's how this cook went.

 

When the breast hit 160 the thighs were 140. I thought that the cook was doomed. I cooked until the thermo-pen read 160 in the thighs and then I removed the bird from the grill and tented it with foil for a bit more than 30 minutes. 

 

Despite all of the problems the bird was very juicy. The only complaint was that we could taste the grill. I'm hoping that this will improve with more use/seasoning. 

 

I used the liquid from the drip pan to make gravy. It tasted great.

 

I'll do this again for sure. Beer can chicken is probably my next cook though.

 

 

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2 hours ago, John Setzler said:

@Eeyore

 

I have never had the breast finish before the legs/thighs.  were you cooking breast side up or down? I Always cook breast side up for this reason.

I was breast side up. I thought that having the dark meat closer to the heat would help. I might try breast side down next time to see what happens. I'm wondering if the drip pan full of liquid being closer to the thighs was causing this. I'm happy that the turkey was juicy and flavorful but I hope that next time won't be so stressful. I have a thermopro on the way to replace the thermometer that didn't work. 

 

My project for tomorrow, if it doesn't rain, is to seal up the top and bottom vents of my pit boss kamado. I finished my cook more than 4 hours ago and the grill is still over 150 degrees. There's bad weather coming so I want to get the cover on. 

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I've had good results with fresh turkey doing it spatchcocked. Brining it overnight. It seems to cook evenly and is always juicy.


Sent from my iPhone using Tapatalk

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  • 2 years later...

Here is my first post:

 

I made this lastnight according to all steps except the brining process.  When buying a fresh turkey from the store, I learned it is an important step to see how it has been packaged. In my case, already it was in a brining solution as evident from the ingredient list.   I think if I had gone further to brine, it would have turned out too salty. 
The cook went great on my Classic 2 Joe. 
13lb bird @350 was finished in just under three hours - breast side up.  (took off grill at 160degrees breast temp and tented for 20mins)

 

I combined both the herb package as well as a chunk of apple wood for smoking.

(I admit a bit too much wood smoke absorbed in the dark meat - I’d use half of the amount of wood next time)
 

The turkey breast was FANTASTIC. Moist. Delicious flavour. Nice seasoning/rub. Although I would use 1tbsp salt vs 2 next time.  I used sea-salt - maybe that was a difference maker too.  
My Family was very happy with the outcome. 
Thanks for the great videos and guidence John.  

Happy Thanksgiving from Canada!
 

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  • 1 month later...

Hosting Thanksgiving this year and plan on attempting this recipe for my first turkey cook. Anything you all would add or modify four years later? Should I just substitute another cup of sea salt if I don't have the peppered sea salt? Welcome any suggestions for those that have tried this or done something similar. 

 

Thanks!

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1 hour ago, BrewBQ said:

Hosting Thanksgiving this year and plan on attempting this recipe for my first turkey cook. Anything you all would add or modify four years later? Should I just substitute another cup of sea salt if I don't have the peppered sea salt? Welcome any suggestions for those that have tried this or done something similar. 

 

Thanks!

 

While this turkey was good, I would not likely cook it again myself and I definitely would not recommend it as your first turkey.  If you want to hit a home run with your first turkey, do this because this is how I would do it today myself:

 

1.  Thaw your turkey

 

2.  If you plan to brine, make a brine with a ration of 1 gallon water, 1 cup salt, 1 cup sugar and then add whatever other seasoning elements you may enjoy like smashed garlic, black peppercorns, fresh thyme, et cetera.  Brine for 1 to 1.5 hours per pound and it must be kept below 40 degrees.  I consider this step optional unless you are cooking a farm fresh turkey.  

 

3.  Rinse your turkey and dry it as dry as possible with paper towels.  Put it on a baking sheet on a rack and put it in the fridge and let it air dry in the fridge for at least 4 hours or up to overnight.  This is also optional but the cooked skin benefits from this.

 

4.  Truss your turkey

 

 

 

5.  Melt a pound of butter.  Stir in 1 tsp onion powder and 1/2 tsp garlic powder.  Inject all of that into the turkey meat.

 

6.  Rub the outside of your turkey with olive oil.

 

7.  Put whatever seasoning you like on the turkey or under the skin or whatever you like.

 

8.  Cook it at 425°F until the meat in the deepest part of the breast hits 150°F.

 

9. Pull it off, wrap it in foil and let it rest 30 minutes to an hour.

 

10.  Break it down and serve.

 

This is very similar (i think) to my 2013 turkey video.  

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Many thanks for the reply John! Just to be clear, I'm injecting the butter solution into the turkey before it goes on the grill correct? Would you also baste it with the butter mix during the cook?

 

 If I'm going to truss it I might as well spin it on my Joetisserie as well. What do you think?

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15 minutes ago, BrewBQ said:

Many thanks for the reply John! Just to be clear, I'm injecting the butter solution into the turkey before it goes on the grill correct? Would you also baste it with the butter mix during the cook?

 

 If I'm going to truss it I might as well spin it on my Joetisserie as well. What do you think?

 

Okay just dug up the 2013 video, perfect! Can anyone recommend any good turkey rubs or do you use just a generic poultry rub..should have a few of those.

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On 11/21/2019 at 4:29 PM, John Setzler said:

 

While this turkey was good, I would not likely cook it again myself and I definitely would not recommend it as your first turkey.  If you want to hit a home run with your first turkey, do this because this is how I would do it today myself:

 

1.  Thaw your turkey

 

2.  If you plan to brine, make a brine with a ration of 1 gallon water, 1 cup salt, 1 cup sugar and then add whatever other seasoning elements you may enjoy like smashed garlic, black peppercorns, fresh thyme, et cetera.  Brine for 1 to 1.5 hours per pound and it must be kept below 40 degrees.  I consider this step optional unless you are cooking a farm fresh turkey.  

 

3.  Rinse your turkey and dry it as dry as possible with paper towels.  Put it on a baking sheet on a rack and put it in the fridge and let it air dry in the fridge for at least 4 hours or up to overnight.  This is also optional but the cooked skin benefits from this.

 

4.  Truss your turkey

 

 

 

5.  Melt a pound of butter.  Stir in 1 tsp onion powder and 1/2 tsp garlic powder.  Inject all of that into the turkey meat.

 

6.  Rub the outside of your turkey with olive oil.

 

7.  Put whatever seasoning you like on the turkey or under the skin or whatever you like.

 

8.  Cook it at 425°F until the meat in the deepest part of the breast hits 150°F.

 

9. Pull it off, wrap it in foil and let it rest 30 minutes to an hour.

 

10.  Break it down and serve.

 

This is very similar (i think) to my 2013 turkey video.  

 

John - I have a 16 lb bird that I'm dry brining now. Going to be following your process above. Is 425 recommended for the entire cook? Or do you suggest lowering to around 350 or so after the skin has crisped? Also, any idea how long it will take to cook a 16 lb bird at 425?

 

Thank you!

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