BBQ Turkey smoked on the Kamado Joe. Kamado Joe Classic spatchcocked BBQ Turkey | Smoking Dad BBQ

hey guys I’m James from smokin dad BBQand today I’m showing you how tospatchcock dry brine and roast yourturkey on the quemado Joe so check itout check it out all right we are readyto spat and dry brine our turkeyface the first thing we’re gonna do isremove our turkey from the bag Pat itdry this will help make it not soslippery to handle but it’ll also helpwith the skin drying out in the fridgewhich we want for our cooking processwhen we cook this bird tomorrow and thenwe’re going to season it liberally onboth sides and I’m using a diamondkosher crystal salt so it’s a coarse seasalt and it’s the least salty salt ifthat makes any sense so we get all thetenderizing effects of the sea saltwithout making the bird something thatwe don’t want to eat so I’m going to puta link in the description down below NewYork Times did a great article on therise and fall of dry or the rise andfall of regular brining and talkingabout where dry brining is taken over Ialways used to go through the trouble ofmaking a traditional brine and soakingthat overnight in a liquid and I found Iliked the results from dry brining evenmore so that’s the process I’m gonnashare with you today and I hope youreally like it so let’s get started[Music]okay so now we are ready to spatchcockour turkey and so we’ve never heard theterms bat caught before what that meansis just removing out the spine sectionof our bird we’re gonna flatten it out alittle tip to help make that easier iswe’re going to use some sharp scissorsand just Knick the wishbone which willhelp that ribcage lay completely flat solet’s remove our spine sectionokay so now we’ve gone and removed ourturkey spine so we can save this setaside if you want to make some turkeystock or something like thatI’m not going to be making that today soyou can discard it but in general don’tthrow this out if you can do lots ofgreat things with it so now we’re justgoing to remove the gizzards and getready to flatten this bird[Music]okay so now that we can lay our birdflat I’m just going to dry it off alittle bit more and then we’re ready toseason okay we’re going to season thebird liberally on both sides withdiamond kosher crystal salt okay so nowI’m gonna lift this on to the air Arakstretch it out as much as possible andwe’re gonna put it in the fridgeovernight let that salt penetrate themeat as well as some of the air from thefridge dry out the skin so we get a nicetender flaky skin after we cut thisbirth all right guys we’re ready to puton our seasoning so I’ve just made up alittle bit up since we’ve already dryBryant this bird we don’t need any extrasalt so you’re gonna want to make a rubwith no additional salt so you’ve got alayer of garlic onion some smokedpaprika pepper a little bit of cayennepepper celery seed and then just lookingat the ratio I thought I need a bit moregarlic so we went ahead and added someof that at the end so we’re gonna givethis a good shakeand then we’re ready to season up ourturkey okay so I don’t know if you cansee through the glass okay the the colorbut we get a little bit of red from thatpaprika which will help bring out a nicemahogany color when we smoked the turkeybut mostly the consistency is that alittle bit of the white from the garlicand the onion so we’re gonna season bothsides our turkey and then we’ll be readyto put it on the smoker a little bitlater today this is duck fat spray ifyou haven’t seen it you could use oliveoil a little bit of melted butter oranything else do you like is it justgonna help our rub stickokay our Birds all seasoned up and as Isee it come out there I forgot oneingredient added a little bit of thymethat’s a great flavor for a holiday birdso I’m gonna get this set up we’re gonnalay it on Abbey rack put it back in thefridge and get ready to fire up theKomodo Joe so when we’re all setI’ll see you then all right guys we’vedried brined our turkey we’vespatchcocked it we’ve got it allseasoned up ready to go it’s time tofire up the kimono Joe and throw it onthe grill today we’re going to be usingthe slow roller so let me show you howwe’re going to set up the fire okay sowe’ve got our fire starter and ourcharcoal today I’m using a big blockcharcoal I haven’t filled the basket toits maximum capacity that just helpswith air flow and smoke and what youcan’t see underneath this charcoal is wehave a large chunk of peach wood forsmoke I like to place the wood at thebottom of the charcoal since the fireburns down it smolders and you get smokelonger throughout the hook since we’redoing a turkey and we don’t want toomuch smoke what I’m gonna do is I’mgoing to let the temperature come up alittle bit higher than we want maybe youstart to read upper 400 degrees or soand that’s gonna get some radiant heatin the dome that’s gonna help render outthe skin in our turkey and then we’llshut it down get it close to thetemperature we want and then we’ll puton our turkey so let’s light it up allright our grills nearly up totemperature again we’re gonna overshoot400 just a little bit so we’re gettingpretty good heat in the dome and that’swhat I want to help have some radiantheat around our turkey let me show youjust how we’re going to assemble theslow roller system so while the firesstill going good and hot I added a pieceof smoking wood right into the coals Iwant that to fully ignite and it mightfeel like you’re just burning wood butyou will get that hint of nice bluesmoke throughout the cook so again wedon’t want too much smoke on our turkeyso I’m gonna go ahead and grab a pair ofkeep group glovesand assemble our slow roller system anddivide and conquer[Music]all right so I’m just going to closethis up and then we’ll be ready to puton the turkey in a couple minutes allright we’re ready to go I want tocapture a little bit of the drippingsfrom our turkey so what I’m gonna do isjust on top of the slow roller put a fewaluminum foil balls that I made up justcrunching up some tin foil to prop up sothere’s an air gap on the top of theslow roller throw in a little bit of adrip tray and that’ll allow us tocapture some of our Turkey drippingswithout them all just burning up beingexposed to the direct heat put our gridback in the top position on thedivide-and-conquer system and let’s getour turkey in position here so I’m justgoing to position this where we’re happywith ithey guys thanks so much for coming alongfor today’s video if you like what yousaw please hit that like buttonsubscribe to contribute your videos letme show you our finished product but asyou can tell this bird is ready to go inrest and we’re going to slice and serveit so thanks again for watching lookforward to seeing in the next video