BBQ Turkey

SUBMITTED BY Fireplace Center

Prep Time: 45 Minutes  |  Cook Time: 3.5 Hours


Dry Rub:
1/2 cup salt
3/4 cup brown sugar
3 teaspoons chili powder
2 teaspoons cayenne pepper
2 1/2 tablespoons ground pepper (fresh)
1 tablespoon cumin
1 1/2 tablespoon garlic salt
1 tablespoon onion salt

Main Ingredients:
1 bottle dry white wine
1 cup celery tops only
1 onion cut in half
2 carrots


Take the dry spice mix and rub the turkey all over. Place the turkey on your Kamado Joe roaster with a drip tray under it. In the drip tray add the wine, celery, onion, and carrots. Set your Joe for indirect cooking with a temperature of around 350F, smoke your turkey with maple wood chips for approximately 12 minutes per pound. Check the bird’s temperature in both the breast and thigh for around 165F temperature.
Be sure to use the left-overs in the drip tray to make your gravy!