Kamado Turkey Recipes

[sleepyjamie]

Xmas is in a few days, Anyone cooking up a turkey on the kamado? If so post your brine, seasoning, broth, gravy, and other recipes here.

[jeffsmith]

Turkey will definitely be going on the Kamado here. Last year I did no brine, just seasoned with olive oil and salt and pepper and stuffed some fresh herbs into the cavity. Roasted over some cherry wood and based with melted roasted garlic butter. Turned out awesome. I roasted it on a rack with a drip pan underneath to collect drippings and turned those into gravy. Had a great smoky flavour. I'll likely be doing the same this year, keeping it nice and simple.

[LeafMan66_67]

Last one I did wasn't brined - just did the 15 pounder beer can chicken style, in my WSM and it turned out fantastic. Not sure I would have the height in the kamado to do it that way. I like spatchcocking them for the kamado as it seems to cook more evenly. Drip pan is a must if you want a bit of smoked gravy.

[RubberToe]

Spatchcocked turkey is awesome on the kamado. I've done brine a couple of times but I think I prefer without. I rub with olive oil and add salt and pepper.

[mr x]

I'm a firm believer in cutting the bird into pieces now.

http://www.telegraph.co.uk/topics/chris ... stmas.html" onclick="window.open(this.href);return false;

The legs are better if you bring them to around 180. What I do is cook them separately, to maybe 125f, then put them on top of a dish of stuffing and let them finish.

[RubberToe]

Do a search around here, there's been a thread about this stuff and I think it includes a post from Nash talking about some kind of ultimate turkey recipe that involves simmering the organs on the stove all day and blending it into the gravy. I did that one too and it was awesome.

[mr x]

Yeah, take the wings and organs and brown them up, and then add veggies and wine/port to make a killer gravy.

[LeafMan66_67]

Do a search around here, there's been a thread about this stuff and I think it includes a post from Nash talking about some kind of ultimate turkey recipe that involves simmering the organs on the stove all day and blending it into the gravy. I did that one too and it was awesome.

That reminds me, for my gravy I take the neck and organs (and backbone if spatchcocking) and roast them in the oven with salt and pepper, oil, carrots, celery, onion and garlic until caramelized. De-glaze the roasting pan with some type of liquid (usually white wine for me). I add the mashed up organs and this creates a great rich base for the gravy. Add the drippings from the smoker (they can be strong so go easy, tasting as you go) and finish your gravy off.

EDIT: Looks like Mr. X beat me to it!

[NASH]

That was the 'Mad Max' Turkey recipe, it was good AND far from traditional.

Roasting 'em with a little smoke after a good rub down with Cajun spice or sea salt and chili powder are likely my faves, served with smoked cajun-spiced gravy.

http://www.nakedwhiz.com/madmaxturkey.htm" onclick="window.open(this.href);return false;

[Keggermeister]

That was the 'Mad Max' Turkey recipe, it was good AND far from traditional.

Roasting 'em with a little smoke after a good rub down with Cajun spice or sea salt and chili powder are likely my faves, served with smoked cajun-spiced gravy.

http://www.nakedwhiz.com/madmaxturkey.htm" onclick="window.open(this.href);return false;

THIS^^^^^

Did it a few years ago and haven't been able to top the rich flavor achieved. It's delicious, and full of nap inducing calories!

[Eagleray]

I brined mine today and smoked with Pecan wood...was amazing. Forgot to take pics and now it's just a carcass!

[jeffsmith]

ImageUploadedByTapatalk1419547816.873591.jpg

Cherry wood smoked and basted a couple times with roasted garlic butter.

[LeafMan66_67]

Looks awesome Jeff!

[sleepyjamie]

ImageUploadedByTapatalk1419562050.381160.jpg

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[LeafMan66_67]

Can't go wrong with a bacon weave! Nicely done Jamie!