T H A N KS G I V IN G
TU R KEY
IDE AS ©
NOVEMBER 2014 TURKEY NEWSLETTER©
Thanksgiving Turkey Kooking. Cheers everyone, it is almost Thanksgiving. We have included
in this newsletter some of our favorite Kamado Customer turkey pictures and their setup techniques.
Hopefully there will be a picture that gives you some
new ideas Kooking your 2014 Thanksgiving turkey. The
December Newsletter will discuss the turkey’s preparation, Kooking temperatures/methods and turkey selection will be in part covered in time for your Christmas
Holiday preparations. There are many interesting set up
techniques your turkey from just setting the turkey on
the grill to hanging it They all seem to turn out great.
Often you or your guest says “it’s the best or the most
moist turkey they ever had”. You would never want to
mention it was in part because of your K’s ceramic thermal mass…... as we need all the credit we can get.
It is hard to imagine those of you who have been Kooking turkeys on your Kamado for 15 or more years that
have not tried any of the techniques shown here. Just
in case here are a few pictures that might remind you
what you can do with your K like no other cooking
method. By the way don’t forget bake some of your
breads and deserts to free up some oven space for
other goodies.
If you haven’t been using your K much be sure to check
turning or rotating the damper top the clean the
threads. If stuck, in most cases, all that is needed is getting the stainless nut and rod RED hot by using a Mapp
torch to get movement. More information found by
emailing kamadocustomers@gmail com and requesting
“stuck damper info”. Sooner or later you might want to
install the stainless steel damper top collar
If you have any questions or anything that we might be of help be sure to call (702) 204-9772
All accessories shown or mentioned in this newsletter will be available before Christmas. Please take a
look at www.kamadocompany.com/prices to get some details or email [email protected].
The picture above and below shows the K7 with turkey on a roasting pan with a “Roasting Rack”. Note
the temperature controller.
Simplest of simple…….....just put turkey in pan
Picture above is front view Turkey “Hanging”
with cavity up and picture below is back side
with drip pan sitting on the “Lower Bracket”
Might need bigger “turkey” on upper bracket
and something more on main grill??
Above the turkey is “cavity down” hanging
over drip pan which is sitting on a pizza
stone/heat deflector covered by tinfoil to
keep the stone clean as well as reflect
heat. Below the temperature probe will
indicate the desired internal temperature.
Possibly the most popular technique is using the
meat hanger, drip pan, heat deflector on lower
bracket. Legs are sometimes tied and remote temperature gauge used or just a “pop-up.”
Favorite stuffing being “stuffed” in our K5
Nothing fancy when the Johnson’s Kook turkeys in our original 15 year old K5. We do use the meat
hanger but often no drip pan. Sometimes we cover the whole turkey with foil for the first 15—30
minutes . Deborah’s key is using high temperature to “heat soaking the walls” and let the ceramic’s
thermal mass walls do the kooking. You will notice from the picture on the left there are few red
charcoal and on the picture to the right hardly any coals left. “It’s the retained and radiated heat!”
Veggies on K5 upper bracket
Richelle Kooking one of the 100’s turkeys
we kooked year round. We are counting
on Tara, Laura and Richelle to come
home this Thanksgiving and do another
for her lonely parents.
Sliding attachment rings allow additional skewers to be hooked on “meat Hanger’s” upper rod.
This feature is shown in many of these pictures
Turkey legs on the upper bracket and grill and
when extra guests arrive, just put a dozen or
more on the main cook grill below.
It’s cold outside and no idea what being Kooked
K3 Kooks just fine but maybe time for K7?
Breasts apparently ruined by too much heat
Don’t forget the Pumpkin Pie. Here the pie is being
baked on a K3 textured.
Baking on “grooved” side of the heat deflector
prevents burning the bottom as there is air circulation between the pan and the baking stone.
Tarts on baking stone with special container & cups
K’s ceramic thermal mass magic
does its thing on
all kinds of vegetables. The picture
to the right shows
veggies on both
the upper bracket
grill and on the
main grill. Hiding
are potatoes and
mushrooms.
Running late with dinner? Consider pizza on
the baking stone to stave off hunger pain.
Cranberry & apples on grooved side of
baking stone
Meat Hanger sliding 6 prong “Skewer” holds
and adjusts upward or down to fit the size of the
turkey or roast. We make meat hangers for all
size K’s.
Pecan Pie on smooth side of baking stone
Bake everything you can think of in your K
Time to Eat!