Turkey cooked in kamado

Defrost frozen turkey in the fridge for 2-3 days. Take it to room temperature at least an hour before preparation.

Dry the thawed turkey well, inside and out. Rub the inside and outside of the turkey and under the skin with lemon, salt and pepper. Stuff the belly of the turkey with orange and lemon slices and fresh thyme.

Place the bird in a cast iron pan with a splash of water. Cook in a Mustang kamado at about 150 degrees. Use a meat thermometer. The bird is juicy when its internal temperature has reached 72-74 degrees. If you want it more tender, increase the temperature up to 80 degrees. Allow about 45 minutes/kg cooking time.
During cooking, brush the turkey two or three times with butter lard. Let the cooked bird rest, covered with foil, before carving. The turkey can also be served cold.