Tuesday, 3 January 2017

Turkey on the Kamado Joe

I decided to grill a fresh turkey. I got inspired by the recipe that my friend John Seltzer from the Kamado Joe cooking channel. I decided to do some minor modification to his recipe. Cooking a Turkey on the Kamado Joe is quite easy as long as you know how to cook it indirect. Well let’s get grilling shall we.


1 fresh turkey
2 TBSP Tasty Licks Savory Poultry Seasoning and Herb Blend
3 TBSP Bone Suckin’ Sauce Seasoning & Rub
1 TBSP Parsley (Fresh is better)
1 TBSP Fresh Ground Black Pepper
¼ cup Salted Butter
A little bit of extra butter to rub bird with
¼ cup Bacon Fat (when you cook bacon save and refrigerate the bacon fat)
1 cup Chicken Broth
½ tsp garlic powder
½ tsp onion powder
4 garlic cloves chopped
2 onions cut in four pieces


1. Rinse turkey under cold water and pat dry with paper towel and place turkey in foil pan;

2. In a bowl mix the parsley, Tasty Licks Savory Poultry Seasoning and Herb Blend, Bone Suckin’ Sauce Seasoning & Rub, and Black pepper;

3. Message the skin of the turkey with some butter and loosen the skin so you can also rub under neat the skin;

4. Apply a generous layer of rubs all over and underneath the skin and into the turkey cavity;

5. In a bowl place the butter, bacon fat, garlic powder, onion powder, and chicken broth. Now microwave it approximately 3 minutes till the butter and bacon fat is well melted. Take bowl out of microwave and mix well with fork. This is your injection mixture;

6. Now with the injection mixture you made above inject the turkey breast, thighs, wings back, etc..;

7. After injecting turkey put a saran wrap over the pan and place turkey in refrigerator for 3 hours so it has time to absorb all the flavors from the injection and rub;

8. After three hours pre-heat your Kamado Joe for indirect cooking at 250 degrees Fahrenheit;

9. I will also apply 3 cherry wood chunks to the hot coals (don’t use to much because poultry accept smoke real easy and you don’t want to overpower it with smoke flavor);

10. I will use my Kamado Joe Heat deflector for indirect cooking (I like to cover my heat deflector with foil it makes it a lot easier to clean after);

11. Before placing the turkey on the Joe I will stuff the cavity with onions and garlic cloves;

12. I will smoke the turkey for 1 hour at 250 ºF then I will ramp up the temp to 350 ºF for 2-3 hours or until the internal temp of bird reaches 165 degrees Fahrenheit (when testing your bird with a temperature thermometer ensure you use a good quality one like the Thermapen or the Maverick PT-100).

13. When ready foil the turkey for 15-20 minutes so it can rest and re-take its moisture.

Enjoy and Bon Appetite!

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