- Turkey (about 4 kg)
- 2-3 onions
- A few sprigs of rosemary
- 5-6 garlic cloves
- 3-4 oak smoking wood chunks
- KK marinade


Ingredients
Recipe
- Soak the turkey in KK marinade for 24 hours.
- After 24 hours, remove and pat dry thoroughly. Stuff the cavity with quartered onions, garlic cloves, and rosemary.
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone system with deflectors, place the stainless steel cooking grates, and wait until the temperature rises to 120°C. Add smoking wood chunks, then partially close the top and bottom air vents to maintain an even temperature.
- Place the turkey on the grill and smoke until the internal temperature reaches 75°C at the thickest part of the breast. The temperature can be easily monitored using a probe thermometer such as the Inkbird model.
- Once removed from the grill, wrap the turkey in foil and let it rest. This will ensure the skin remains tender and easy to eat.