Turkey Cooked On The Kamado Joe | Thermapen Juicy Bird
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- Опубліковано 29 вер 2024
- Take the stress out of the kitchen and cook your turkey outside this Christmas. By using a Thermapen Dot and a Thermapen Pro instant read thermometer, you're pretty much guaranteed a juicy bird this Christmas! When you cook to temperature and not to time, thats when you'll nail your roast turkey every single time. You'll soon be converting those turkey haters in to turkey lovers, trust me!
Check out the latest Thermapen blog post here for all the details! thermapenblog....
If you fancy giving this a try, I highly recommend the Thermapen Pro and DOT. Find them both on the links below...
thermapen.co.u...
thermapen.co.u...
This delicious turkey was from Herb Fed Poultry. Check them out here - www.herbfedpou...
Please get in touch if you have any questions or feedback - I'll always try to answer all comments and feedback
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my black friday deal kamado just arrived this morning. The idea is to do the Christmas turkey on it this year, so taking in all the tips!
Nice one - Xmas dinner on the BBQ is a game changer!
Did turkey yesterday with this video in the background. Turned out perfect, thanks a million!!
Can you remember what the carry over temp took the final leak temp to?
Take off at 68c, carry over to 73c
what were your damper sittings for top and bottom vent to hold 180c?
Fantastic video Sir, that looks delicious, Merry Christmas 🔥👍🔥👍🔥👍🔥👍🔥👍🔥👍🔥
Thanks very much! Its a great way to do turkey for sure!
Insta like as soon as you popped that can open 🍻
Loves me a stella!
Thanks for that !!
Gonna agree the Joe out later and have no clue what to do ..
Just used your method, beer included, thanks!
Beautiful Turkey Elky!
Thanks Ted!
Brilliant mate, can’t wait to do that, may I make one tiny suggestion to the day? San Miguel maybe? Cheers, and a very Happy Christmas.
Never San Miguel! I'm not a fan of Spanish beers at all, sorry!
I just used this recipe - technique for Christmas Day 2022.....it was my first time making a smoked Turkey and my family LOVED IT! In fact, now we will ONLY have smoked turkey going forward. Thank you for this great technique. One thing...in the confusion of Christmas Day, I forgot to add cornflower thickener to the gravy....will do it day after. Our Turkey took 2.5 hours at 165 degrees internal. I also added three chunks of apple wood for more flavor.
Sounds perfect, nice one!
Gobble gobble! Looks so juicy and perfect!
Thank you!
Thanks Elk. Nice to see a recepie without all that rub they seem to like over the pond. My bird will only just fit in my kamado with about 1 cm to spare. Is that enough clearance. Cheers
Hi mate. You could try spatchcocking it?
Great video, I was salivating at the end. I'm going to try it out right now - late Xmas with daughter who was away. (PS I was hanging out to see the gravey. 😀)
Ah nice one. How did it go?
Fantastic Elky. Happy Crimbo. 😆 That's one tasty looking bird. 😋 🔥
Thanks Sue, it was a cracking bird for sure!
How strong was the smoke taste in the end? My mother doesn’t like Smokey foods but I really want to do the turkey on my kamado joe this year.
Did the higher temp in the end keep the smoke away?
You could always do it without wood chicks. I find a small chunk of cherry works well, doesn't overpower it at all
Looks great, I think my kamado will be seeing some turkey this year 👍🏻
You know it makes sense!
Great vid! Would you say you preferred the end product compared to your Spatchcock Turkey last year?
Both were great to be honest - spatchcocking cooks quicker and probably more evenly but then you lose the presentation factor of a whole bird
Our Turkey is going on the 22" Weber Rotisserie this year for the first time. 8kg free range bird. Can't wait....
Superb - how did it go?
@@TheSmokinElk It was epic. The roasties were better too for not having to share an oven. Happy New Year, looking forward to more inspiration from your great channel.
Looks perfect and dead easy, will be giving this a test run at the end of the week. For the 30 min rest do you cover with tented foil or just let it sit there? Thks
Looks great. Haven't done a turkey on any of my smokers/barbies yet. Have done chicken plenty of times and that always comes out very tasty, especially with dry brining. Going to try a turkey crown and leg this weekend to see if it's worth displacing our now traditional Christmas suckling pig as not as many people as normal this year.
Suckling pig for Xmas sounds like an amazing idea!
@@TheSmokinElk It is great, last year we rotisseried it. Obviously this year there's a smaller crowd (even before tier 4 was announced, despite being in tier 2 myself in Colchester) so not doing it. Turkey and ham it is. Thanks for the video.
Looks amazing, would you use the same method for a saddle?
Absolutely!
Thanks for the dry brine tip, another arrow in my Kamado quiver
I dry brine chicken this way too - it really does make a difference!
Awesome as usual
Cheers Andy!
That looks amazing. Great work!
Thanks very much! Going to give it a try?
@@TheSmokinElk ha ha. Was just discussing it with the missus. She’s very impressed too. We’re not sure if we’re going to one of the parents or not yet, but if we stay here then yeah gonna do it. Looks too good not to.
Will be doing this on Kamado Tommrow well informative vid
Would be love to see you do that morrocan style lamb in the new year …
Rashy Boi
Moroccan lamb sounds like a plan. I'll add it to the list!
Cooked our 8kg deboned turkey in the weber charcoal rotisserie this year. Took about 3.5 hours. Used my inkbird wifi probe with an alarm set for 170c to keep an eye on the internal atmosphere temperature. One of the best (and cheap) things Ive ever bought was one of the flick type electronic probs like you have. Never anymore overcooked meat. The turkey came out the best ever, tender and juicy. And as you say, takes allot of stress out of the kitchen and leaves plenty of space to roast the vegetables Perfect!
Superb, glad it went well!