· Food For Thought
The Perfect Holiday Turkey

"These products worked great! There was no problems with touching anything in or on the Kamado Joe and the baster was excellent. A must-have. It has a rest in the bottom of it so the top stays up and doesn’t mess up your counter, or BBQ.

The brine worked well - I just added ice to a cooler to keep my fridge free. Charcoal and apple wood with the brining kit gave great taste and flavour to the bird. Christmas is coming!!" - Susan


*All tools available in Barbecues Galore's five Canadian stores and online. Check out our locations here.*


  • A Big ol' Turkey Bird 
  • 1-2 Roughly Chopped Red Apples
  • 1-2 Thinly Sliced Onions
  • Chicken stock

Step 1: Brine In The Bag 

Brining your bird before a cook is the most reliable way to ensure a juicy meal. Barbecues Galore sells a variety of wet brining kits, including the bags and different flavours. 

The process is simple, just engulf the bird into a salt solution and leave it in a brining bag. Brining will denature the muscles and proteins in the bird and allow it to moisten and soften, as well as crisp up the outer skin. AND you can get it done in advance! Check out our blog for the full steps to juicy, well-brined meat. 

Brine your turkey in a Fire and Flavour brine bag

Step 4: Chop Chop

Peel your apples and chop them roughly into 1" thick cubes. Pull out the goggles, because the water works are coming.

Slice your onions and throw both produce products into the roasting pan. 

Step 3: Fill 'er Up

The lip to your pan is the perfect height for some chicken stock. Dump it in and get ready to dunk your bird. 

Step 4: 

Turn your rib roaster over and place the bird into the concave, with both sitting atop your pan. This makes for a cozy little hug.

Step 5: Bast Your Turkey

With your basting tools, the OXO Baster, be sure to squeeze out some of those delicious juices in and around your turkey periodically.

Thanksgiving or Christmas Turkey - Turkey smoked on a Kamado Joe charcoal grill by Barbecues Galore staff

Step 3: You know what they say when smoking "looking aint cooking" but we needed a quick pic of that perfect browning 

Don't forget: Internal temperature does not lie. 

Using one of your Thermoworks hand thermometers or Billows thermometer and fan double check that your turkey is on its way to an internal temperature of 165°F. In most cases your bird may continue to cook up to 5°F within the first 10 minutes after removing it from your smoker.  

*Note: Probe Placement is crucial! Be sure to stick your thermometer probs into the thighs of your bird and do not hit bone! Bones will retain more heat and give you false readings. Read More Here 

Backyard grilling a Christmas turkey on Kamado Joe: Brine your turkey before you smoke or grill it.

Step 4: Admire, oooh and aw quickly - very quickly - then close the lid.

Perfectly browned turkey, with apples and onions, thanks to indirect heat grilling and Barbecues Galore brine kits

Step 5: Take A Pic' Before Your Dive In

a festive holiday feast of smoked turkey, stuffing, mashed potatoes, grilled vegetables, and more.

Keep reading!