6kg turkey on the KJ2. Took 3 hours at around 325C. The dark meat was phenomenal, while the breast was a little dry.
Any suggestions on how to not overcook the breast when the thighs need to get to 180C? Perhaps bank the coals to one side once the breasts are done?
Has anyone been able to fit a deflector plate with the rotisserie on a KJ2?
by rock_dog
9 Comments
Looks amazing. First attempt? I want to do one for Thanksgiving this year. But wanted to research a little more.
That looks phenomenal!
I hope some of the experienced grillers comment. I’ve gotten some really good tips from people on here.
You sure those are Celsius? Never cooked a turkey but 325 and 180C seems high, no? Food safe for poultry is 165 F and ideal dark meat 175-190F
I just got the Joetisserie and this looks phenomanal.
Looks like you bound her feet. Is she trying to run away?
I wet and dry brine my turkeys…. I am adapting to a buttermilk brine this year (will experiment on whole chickens prior to the turkey). I’ll then pat it dry, season it (no salt) and let it dry brine for a couple of days. On the day of the smoke, I’ll either spatchcock it or cook it whole (with ample non-bread stuffing). I cook my turkeys at about 250F until 145F IT… remove the turkey and ramp up the heat to 400F, return the turkey and give it a good browning (keep an eye on IT… don’t get over 160F).
What do you have it stuffed with?
I’ve done a few turkeys this way and always bank my coals with the rotisserie, makes a huge difference. I like to inject my birds, too. Nothing fancy, mainly just butter, ACV and whatever spices. My family likes Cajun quite a bit.