Ever fancied taking your Christmas turkey to the next level? This recipe does just that. We’re talking about a wood-fired bird, loaded with the richness of a homemade brine and a slather of garlic herb butter.
Whether you’re using a Kamado Joe Classic 3 or another quality BBQ, follow this method and you’ll be the talk of the dinner table. Get ready for some serious smoke, juicy meat, and crispy skin action.
The best part? You’ve got plenty of time to chill while it cooks.
Click here to watch me cook this recipe on Instagram!
Wood-Fired Christmas Turkey on the Kamado Joe Classic 3
Ingredients
For the Turkey:
For the Brine:
Instructions
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Defrosting:
- Start defrosting the turkey 4 days before cooking. Place it in the fridge on a tray to catch any drips.
- Ensure it's fully defrosted before cooking by checking for no ice crystals and an internal temperature between 0°C and 4°C.
-
Brining:
- Heat the water and dissolve salt and sugar. Add the remaining brine ingredients and let it cool completely.
- Submerge the turkey in the brine for 12-24 hours in the fridge.
-
Preparation:
- Remove the turkey from the brine and pat it dry.
- Mix softened butter, minced garlic, herbs, lemon zest, salt, and pepper to create herb butter.
- Gently separate the turkey skin from the breast and spread the herb butter underneath and on the exterior of the turkey.
- Let the turkey sit at room temperature for 1 hour before cooking.
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Cooking:
- Set up your Kamado Joe with lumpwood charcoal and heat to 163°C.
- Place the turkey on a roasting rack for even heat distribution and pour a cup of broth into the pan below.
- Cook for 2.5 to 3 hours, basting every 30 minutes with melted butter, orange juice, and honey.
- Ensure the internal temperature reaches 74°C in the thickest parts using a meat thermometer.
-
Resting:
Remove the turkey from the grill and tent with foil. Let it rest for 30 minutes to retain its juices.
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Carving:
Detach the legs and thighs first, then wings. Slice the breast meat against the grain for tenderness.
Equipment
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Note
Footnotes:
- Pro Tip: Rotate the turkey every hour to avoid uneven browning.
- Brining Hack: Always cool the brine completely to avoid bacteria growth. Using ice in the brine can speed up cooling.
- Cooking Tip: If the breast skin browns too quickly, shield it with foil.
- Safety: Always ensure your turkey reaches 74°C in the thickest part for safe consumption.
