£10.99
1
01733685525
Category
Poultry

Smoked turkey

2 - 3 h

4

2/3

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Ingredients

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

Recipe

  1. Soak the turkey in KK marinade for 24 hours.
  2. After 24 hours, remove and pat dry thoroughly. Stuff the cavity with quartered onions, garlic cloves, and rosemary.
  3. 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.
  4. 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.
  5. 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.

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