There are lots of different ways to cook your Thanksgiving turkey. While the oven is great, we prefer using the Kamado Joe for the main star of Thanksgiving Day. Not only does using the grill give you a chance to try out some new cooking methods, it also frees up much needed space in the oven for all those must have sides.
In this blog, we will cover a few different ways you can use the Kamado Joe to cook your Thanksgiving Turkey from classic roasting to pitmaster-style smoking.
With all these methods, we recommend following these steps prior to cooking.
- Brine the bird - We prefer a dry brine, but wet brines work great too. Make sure you brine the turkey at least overnight before cooking to get the best flavor.
- After brining, rinse the turkey with cold water and then fully pat dry. Making sure the turkey is as dry as possible is the key to crispy skin.
- Season the turkey. We recommend a mix of injecting and dry seasoning on the outside of the turkey. Injecting with butter is a great way to get a moist turkey. When you season the outside, make sure to get in every nook and cranny.
Classic Roasting
Roasting is the most traditional way to cook the Thanksgiving Turkey. With this method, you prepare the bird as you would if you were roasting it in the oven. After following the steps above, place a collection of roasting vegetables like onions, carrots, and celery in the bottom of a disposable foil pan. Arrange the vegetables in a single layer and then place the turkey on top of the vegetables.
You can truss the turkey of you want to (tying the wings close to the breast and the legs together, but it isn't required).
Light the charcoal in your Kamado Joe and set the dampers to allow the grill to get to between 350- and 375-degrees Fahrenheit.
In general, turkey roasts at about 13 minutes a pound at 350 degrees so a 12-to-14-pound turkey will roast in about 3 hours. After two hours, start checking the temperature of the turkey by inserting a temperature probe in the thickest part of the thigh without touching the bone. The turkey is done when that place reaches 180 degrees.
When the temperature probe hits 170 degrees, increase the temperature on the grill to 400 to 425 degrees Fahrenheit to start to crisp the skin.
After your turkey is at temperature (breast at 170 and thigh at 180), remove the turkey from the grill and let rest for at least 30 minutes. Slice and serve.
Spatchcock Roasting
Spatchcocking has risen in popularity in the last few years. It allows the turkey to cook more evenly and reduces the overall cooking time. While it might seem daunting, it is actually a very easy method.
First follow all the steps above but after your turkey is fully dry, cut out the backbone. We find using a pair of kitchen shears or poultry shears makes for the easiest removal. After the backbone is out, flip the bird so the breast is up and press down on the breastbone to flatten out the turkey.
Now season and inject the turkey as normally. Prepare the grill the same as the roasting method above and ensure it gets to at least 350 degrees.
You can either place the turkey over roasting vegetables in a foil tray or place the turkey right on the grill grates. Cook the turkey using the same methods above but keep in mind that it will likely cook in half the time, so make sure you are monitoring the temperature.
When the temperature probe hits 170 degrees, increase the temperature on the grill to 400 to 425 degrees Fahrenheit to start to crisp the skin.
After your turkey is at temperature (breast at 170 and thigh at 180), remove the turkey from the grill and let rest for at least 30 minutes. Slice and serve.
Smoked Turkey
We can't give you a guide to cooking turkey on the Kamado Joe without a smoked turkey section. This method can be done with or without a spatchcocked turkey but we do recommend spatchcocking as it will help you have the most even cook.
Prepare the bird the same as the steps in the first section and then spatchcock it if you want. Fully season the turkey and make sure to inject it with butter, ghee or a basting solution to keep it moist.
Set the grill to 225 and add in wood chunks. We prefer apple or hickory for turkey. Slow smoke the turkey until the thickest part of the thigh registers at 180 degrees. During the smoking process, make sure to check on the turkey once every 30 minutes and baste it with butter or apple juice. This will help crisp up the skin and get more flavor into the turkey.
Once the turkey reaches temperature, (breast at 170 and thigh at 180), remove the turkey from the grill and let rest for at least 30 minutes. Slice and serve.
If you want, 10 minutes before you pull the turkey off, you can baste with BBQ sauce but it's not necessary.
No matter which method you choose, cooking your thanksgiving turkey on the Kamado Joe is a surefire way to make sure your Thanksgiving turkey is delicious and memorable. Cooking a turkey on your Kamado Joe this year? Make sure to post it on social media and tag us @kamadojoe and #KamadoJoe!
