Cooking Turkey in a Kamado Joe Grill

We were the hosting family for Thanksgiving this year, and it was discussed early on that I might try to cook a turkey on our Kamado Joe grill.

I didn’t really want to risk figuring out if the cook would go well on Turkey Day, so a few weeks before Thanksgiving I did a “test run” of cooking a turkey on the grill.

I’ve got to say that the turkey grilling came out fantastic, even in the freezing weather. I used a combination of methods to get the bird to come out great.

First off, I probably watched John Setzler’s video about cooking a turkey in the Kamado Joe about a million times, or at least a couple dozen. I loved his “smoking pouch.” Find his video here:

Big belly for the brine!

Then I needed a brine, and my wife decided this one, using Old Bay and Chinese Five Spice sounded good. P.S. It was a good choice.

 

Then I needed to find the recipe that John referenced in his video, from Paul Sidoriak and the book, “Exclusively Kamado.”

Granted I just sing a lot and don’t show all the prep work, but if you have a kamado kind of grill, like the Kamado Joe or Big Green Egg, these are some great recipes for a holiday turkey. The brine was fine, I’ve never had this good of a smoked turkey, and for the love of all things big and small, if you like smokey, make gravy out of the broth and stuff under the turkey.

Do you like food? You should subscribe to my YouTube channel or “Like” “Songs By Andy” on Facebook!

Leave a Reply

Your email address will not be published. Required fields are marked *