6 Steps to a Perfect Thanksgiving Turkey by Kevin and Ronda Wilson, Boise, ID, USA
With a little planning, a simple brine, and a Kamado, you can cook a Thanksgiving turkey that'll be getting raves from friends and family well into the coming New Year. Brining the turkey before roasting it will ensure a juicy, moist, flavorful bird--one with a subtle, unique flavor enhanced by a mix of seasonings and delicate wood smoke.
This recipe consists of six steps, some of which you'll accomplish a day or two before Thanksgiving. The recipe assumes that you are familiar with operating your Kamado, but throughout the recipe you'll find tips for getting the most out of your ceramic cooker. Each step is described fully in a separate page, most of which contain photographs.
At the bottom of this page you'll find a timeline for our most-recent Thanksgiving turkey (a 13-pound free-range turkey). Use the timeline as a quick reference and to estimate the cooking time for your turkey.
Caution: As always, take necessary safety precautions when using your Kamado. Wear heavyweight gloves when handling hot objects. Wear safety glasses when lighting lump charcoal, which may spark upon ignition. Always use safe food-handling practices while preparing food for cooking, and always cook food to an internal temperature sufficient to ensure that it is safe to eat.
What You'll Need
Step 1: Selecting the Turkey
Step 2: Brining the Turkey
Step 3: Preparing the Brined Turkey
Step 4: Preparing the Kamado
Step 5: Roasting the Turkey
Step 6: Serving the Turkey
Timeline for Our Thanksgiving Turkey
Text and photos by Kevin and Ronda Wilson, Boise, Idaho, owners of a textured #7 Kamado and a textured #1. Kevin is a technical writer with Academic Technologies at Boise State University. Ronda is a freelance technical writer currently on assignment with Lionbridge, Inc. They welcome e-mail comments about this recipe, Kamados, and cooking in general.