Turky A La Kamado


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[Recipes Home Page] [Turkey A La Kamado] [Pork Loin Roast] [Miso Smoked Chicken Thighs]

You Will Need	Set Kamado as Follows
Frozen Turkey up to 15 lbs. for #3 Kamado and up to 22 lbs. for #5 Kamado Salt Butter or Margarine, melted Pepper	Start with 23 briquettes for #3, 30 briquettes for #5. Add no more than 5 pieces periodically when needed.
	First 15 to 20 minutes
	After 20 minutes

Thaw turkey according to package instruction; remove giblet package and neck. Rinse bird inside and out, drain and pat dry with an absorbent paper. Rub skin and cavity lightly with salt. Insert meat thermometer in center of inside thigh muscle or in the thickest part of turkey muscle. Brush skin thoroughly with butter or margarine; sprinkle with pepper. Place turkey in a large enough aluminum disposable pan* to accommodate turkey size. Place roaster on Kamado grill. Cook about three hours or until thermometer registers 160 degrees. Baste turkey (See Insert below) occasionally with butter or margarine while cooking. Makes 12 to 16 servings.

*An aluminum disposable roaster with a built in rack is a great way to cook. TIP: pour two cups of water at the bottom of this type of disposable roaster to get extra tender turkey!

Hungry for Smoked Turkey? Just refer to our recipe for Pacific Smoked Loin Pork Roast for instructions on how to smoke your turkey for an exceptional taste treat.