At a glance
Dry brine a 12 to 14 lb turkey for 1 to 3 days, rub it with herb butter and cook it indirect on a kamado at 325°F to 350°F over a drip pan. Allow about 13 to 15 minutes per pound, until the breast reaches 160°F and the thighs 175°F. Rest it for 30 minutes, during which the breast rises to 165°F, then carve.
Cooking the holiday turkey on a kamado frees up your oven and gives you a juicier, more flavorful bird. The ceramic walls hold a steady temperature and trap moisture, so the meat stays succulent, and a small chunk of fruitwood adds a gentle smoky note. A drip pan of vegetables and stock underneath catches the juices for gravy.
Will a turkey fit in a kamado?
Most large kamados, about 18 inches across or bigger, comfortably hold a 12 to 14 lb turkey. Check before the day by placing the raw bird on the grate and closing the lid. You need a couple of inches of space between the top of the breast and the dome so the skin does not scorch. For bigger birds, spatchcock them as in our kamado spatchcock chicken.
Dry brining
Salting the turkey a day or more ahead seasons it deeply and dries the skin, which helps it turn crisp and golden. It is simpler and less messy than a wet brine, and it does not water down the gravy.
Recipe
Kamado Turkey
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Rest
- 30 min
- Total
- 4 hr 30 min plus 1 to 3 days dry brining
- Makes
- 10 to 12 servings
- Kamado at 325°F to 350°F (163°C to 177°C), indirect
- Breast to 160°F (71°C), rests to 165°F (74°C)
- Thighs to 175°F to 180°F (79°C to 82°C)
Ingredients
Turkey
- 1 whole turkey, 12 to 14 lb (5.4 to 6.4 kg), fully thawed, neck and giblets removed
- Kosher salt, about 1 tbsp per 5 lb (2.3 kg)
- 1 tsp baking powder (optional, for crispier skin)
Herb butter
- 1 stick (115 g) butter, softened
- 4 garlic cloves, grated
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- Zest of 1 lemon
- 1 tsp black pepper
Drip pan
- 1 onion, 1 carrot and 1 celery stick, roughly chopped
- 2 cups (480 ml) chicken stock
Equipment
- Large kamado grill (18 inch or bigger) with heat deflector
- Drip pan
- Roasting rack or V rack
- Probe thermometer
- A small chunk of apple or cherry wood (optional)
Method
- One to three days ahead, pat the turkey dry, mix the salt and baking powder and rub it all over and under the breast skin. Refrigerate uncovered.
- Check the turkey fits under the kamado lid with the dome closed, with at least 2 inches (5 cm) of clearance.
- Mix the herb butter and spread it under and over the skin. Tuck the wing tips behind the breast.
- Set up the kamado for indirect cooking with the heat deflector. Put the vegetables and stock in the drip pan on the deflector, add the grate and stabilize at 325°F to 350°F (163°C to 177°C).
- Put the turkey on the rack on the grate, insert a probe into the thickest part of the breast and close the lid.
- Cook for about 13 to 15 minutes per pound, rotating it once halfway, until the breast reaches 160°F (71°C) and the thighs 175°F (79°C).
- If the skin darkens too quickly, cover it loosely with foil.
- Rest for 30 minutes. The breast will rise to 165°F (74°C). Strain the drip pan juices for gravy and carve.
Notes
- A 12 to 14 lb bird is the practical maximum for most large kamados. For bigger birds, spatchcock them or cook two smaller turkeys.
- Cook stuffing separately rather than inside the bird, so both cook evenly and safely.
Timing and temperatures
At 325°F to 350°F, plan on about 13 to 15 minutes per pound, but always cook to temperature. The USDA recommends cooking all turkey to 165°F. Pulling the breast at 160°F and letting it rest gets it there without drying out. Dark meat is more tender at 175°F to 180°F. For a low and slow smoked turkey instead, see how long it takes to smoke a turkey.
Frequently asked questions
How long does a turkey take on a kamado?
About 13 to 15 minutes per pound at 325°F to 350°F, so roughly 3 to 3 1/2 hours for a 14 lb bird.
Can I smoke a turkey on a kamado at a lower temperature?
Yes, but at 225°F to 250°F the skin turns rubbery. Many cooks smoke at 275°F and finish hotter to crisp the skin.
Can I stuff a turkey cooked on a kamado?
It is safer to cook stuffing separately. A stuffed bird cooks unevenly, and the stuffing must also reach 165°F.
Sources: USDA safe minimum internal temperatures.