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Recipes
Smoked Turkey!
Whether you make it for Christmas, Thanksgiving, or simply because you can — this is the ultimate recipe for a juicy, flavorful turkey!
Brined and smoked over cherry wood on your kamado.
Ingredients
- 1 turkey (3–4 kg / 6.5–9 lbs)
- Barbecoa Turkey Brine Salt (or any brine mix for poultry)
- Braai Wingman BBQ Rub (or your favorite chicken rub)
- Meater+ or any reliable meat thermometer
- cherry wood (2)
- Large pot or container big enough for your turkey
- Stainless steel drip pan
- Pink butcher paper
Preparation:
We’ll use a wet brine for this turkey — it needs 24 hours in the brine and another 24 hours to dry in the fridge for crispy skin. So plan ahead!
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Place the turkey in a large pot and fill with water until it’s fully submerged.
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Remove the turkey and measure the amount of water left — that’s how much brine you’ll need.
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Make the brine by adding 100 g of brine salt per liter of water (3.5 oz per quart) and bring it to a boil until the salt is completely dissolved.
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Let the brine cool down completely in the fridge.
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Submerge the turkey in the cooled brine and refrigerate for 24 hours.
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Remove the turkey from the brine and let it dry uncovered on a rack in the fridge for another 24 hours.
(Tip: a stainless steel rack and drip tray from your Kamado Joe work perfectly for this.)
Cooking Instructions
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Rub the turkey with olive oil and season generously with your chosen BBQ chicken rub.
(I like the Wingman BBQ Rub from Braai, but use your favorite!) -
Plan for 2 to 3 hours of cooking for a 4 kg turkey, but always go by internal temperature, not time.
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Set your thermometer (Meater+) to a target internal temperature of 76°C (169°F), inserting it into the thickest part of the breast.
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Light your kamado with 3 fire starters and stabilize the temperature around 140°C (285°F).
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Add the cherry wood chunks to the hot coals, place the heat deflectors, and position the turkey on the lower cooking grate.
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When the internal temp hits about 50°C (122°F), check to make sure the bottom isn’t browning too much. If it is, lower the temperature slightly or raise the rack if possible.
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Once the turkey reaches 76°C (169°F), remove it from the kamado and let it rest for 10 minutes, loosely wrapped in butcher paper.
⚠️ Don’t use aluminum foil — it will ruin that beautiful crispy skin!
Tip: Place a drip pan under the turkey during the cook to catch the drippings.
Use them afterward to make a rich, smoky turkey jus — perfect for serving alongside.
Enjoy!
You can make this recipe without brining, but for the best result — deep flavor and extra juicy meat — take the time to wet brine your turkey first.