The festive season can bring joy – and stress – in equal measure. But this year, why not lighten the load and have a show‑stopper Christmas dinner cooked outdoors on your Kamado Joe?
Let the Kamado Joe do the heavy lifting while you enjoy the company and the feast. Follow our handy guide to impress everyone with luscious turkey and perfectly roasted sides!
It’s all in the preparation
If you are ready to abandon the tradition of oven roasting your turkey and want to opt for firing up the Kamado Joe instead, preparation is key.
Choosing the right sized turkey is the first step for successful cooking on the Kamado Joe. A 12–14 lb bird cooks evenly although smaller halves are fine if you’re feeding more people. For the perfect turkey, brine it on Christmas Eve then rinse, and fully pat dry. If you’re looking for crispy skin and intense flavour, opt for a dry brine. For maximum juiciness, we’d recommend a wet brine.
The next step is to add a dry rub under the skin. Here at Bell, we offer a tantalising array of options, including renowned brands like Traeger, Pit Boss, Angus & Oink, Tubby Toms, LumberjAxe, and Dizzy Pigs. For maximum flavour, get into every nook and cranny. For extra moisture in the meat, inject the joint with butter.
Also ensure that you plan your wood chunks and charcoal needs to avoid any last minute scrambling!
To save time on Christmas Day, prep any side dishes in advance. Roast potatoes can be partially cooked a day ahead. Simply cool, store, and crisp on the big day.
Roast like a professional
The thick-walled ceramic construction of a Kamado Joe provides superior insulation, which locks in heat and moisture, ensuring that your turkey remains tender and juicy – even over long cooking periods.
When it comes to temperature, when you light the charcoal, open the dampers until your Kamado Joe hits 350–375 °F.
Place onions, carrots, and celery in a foil tray underneath the turkey. They will absorb drippings and lend depth to your gravy.
Timing is key
As an estimate, you will need to allow 13 minutes per pound of turkey cooking at 350 °F. That’s roughly 3 hours for a 12–14 lb turkey. After two hours, begin checking the thigh temperature using a temperature probe. Once it hits 180°F, you’ll know it’s ready.
Rest, rest, rest!
An essential step in ensuring your turkey is full of flavour is to ensure it is rested. Once cooked, remove the joint from your Kamado Joe and set aside to rest. While it’s resting, crisp your roast potatoes, finish your sides and gravy.
Less fuss, more flavour
The versatility of a Kamado Joe means that an entire Christmas dinner, from the main course to dessert, can be prepared using the multi-level Divide & Conquer® Flexible Cooking System for different heat zones.
The Kamado Joe Classic II + Explorer Pack is a reliable classic, ideal for both turkey and roast potatoes. Meanwhile, the Kamado Joe Classic II + Quest Pack comes with extra tools to keep things simple and efficient.
For helpful extras like rib racks, soapstone heat diffusers, and quality charcoal, take a look at our Kamado Joe accessories collection.
Fancy a Kamado Joe? Take a look at the range on offer here at Bell.
