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Smoked Turkey Recipe On The Kamado “Big Joe”

This smoked turkey recipe is not just for Thanksgiving, it’s meant to be enjoyed all year round! Fresh herbs and home made compound butter, this is definitely going to be a home run with your family…

Brine Ingredients

  • 3 Apples
  • 3 Oranges
  • 2 cups Kosher salt
  • 1 cup Brown Sugar
  • 1 tsp ground Nutmeg
  • ~15 whole Nutmeg cloves
  • 2 qts. Apple juice
  • 2 qts. Orange juice

Other ingredients

  • Fresh herbs of choice
  • Sage
  • Butter
  • Black Pepper

Smoked Turkey Recipe On The Kamado “Big Joe”

For this cook we’ll be using the Kamado Joe “Big Joe”. It’s a great cooker, very straightforward and versatile. Target temperature for this specific cook is 250ºF inside the smoker, and we’ll be smoking with apple wood.

For the brine you’ll need a container big enough to hold the turkey (preferably made of non-reactive material like food grade plastic). Roughly chop up the apples and oranges, add them to the container with all of the other ingredients.

Once you have your turkey cleaned up and ready to go, place it in the brine, and add enough water to completely submerge the bird. Next, you want to let it sit in the fridge for a minimum of 4 hours, but preferably overnight. When the brining is done, remove the turkey from the liquid, rinse it well with cold water and pat it dry.

Get some fresh herbs (sage & rosemary taste great!) and stuff them into the cavity of the bird.

Combine the butter with the sage, kosher salt and black pepper to create a compound butter you can rub on the turkey. Start by getting some underneath the skin, as far in there as you can and then coat the outside as well.

When the turkey is ready and the smoker is up to temp, it’s time to start cooking!  A rule of thumb for this smoked turkey recipe is 25 minutes for each pound – a 10 lb turkey will cook for roughly 5 hours. But always cook to temperature, NOT time, as every bird is different and safety must always come first. Therefore, use a meat thermometer to check internal temps in the breast (target: 165ºF) and thigh (target: 175ºF).

And be sure to melt down any remaining compound butter, and use it as a baste the turkey every hour.

Once the turkey is ready, let it rest for a short while, then slice and enjoy!

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We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

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