How to Smoke a Turkey in a Masterbuilt Smoker: A Step-by-Step Guide

Smoking turkey isn’t just for the holidays—it’s a delicious and versatile option for any time of the year. This easy smoked turkey recipe delivers incredibly moist and flavorful meat without the worry about drying out the meat. With a few simple steps and the right smoker, you can achieve juicy, tender turkey infused with rich, smoky goodness that pairs perfectly with sandwiches, salads, or as the centerpiece of your next cookout. Whether youre a seasoned pitmaster or just starting, this recipe is foolproof and perfect for making turkey a year-round favorite.

Smoking turkey in a Masterbuilt smoker is an excellent way to prepare a flavorful turkey for special occasions like Thanksgiving, Christmas or Easter. A Masterbuilt smoker allows you to infuse your turkey with delicious smoke flavor and cook it slowly and evenly for tender juicy meat.

In this comprehensive guide, I’ll walk through the entire process of smoking a turkey in a Masterbuilt electric smoker step-by-step.

Things You’ll Need

To smoke a turkey in a Masterbuilt smoker, you’ll need:

A Masterbuilt electric smoker – I recommend a digital model with at least 30 inches of cooking space. The Masterbuilt 30″ Digital Electric Smoker is a great option.
10-12 lb turkey – Choose a smaller turkey around this size to ensure it fits properly in the smoker
Olive oil or vegetable oil – For coating the turkey.
Salt and pepper – For seasoning the turkey.
Seasonings of your choice – Complement with herbs or spices like rosemary, thyme, sage, garlic powder, paprika etc.
Wood chips or chunks – I recommend apple, cherry, pecan or hickory wood for smoking turkey. Soak them beforehand.
Meat thermometer – To monitor the internal temperature of the turkey
Aluminum foil or disposable foil pan – For drip pan.
Heat-resistant gloves – For handling the hot smoker and turkey.

Prep the Turkey

Remove the giblets and neck: Check the interior cavities of the turkey and remove the bag containing the liver, heart, gizzard and neck. You can reserve them for making gravy or stock. Rinse the turkey cavities well.
Dry brine the turkey (optional): For added flavor and moisture, you can dry brine the turkey. Mix together 1/2 cup kosher salt and 1/2 cup brown sugar. Generously sprinkle the mixture all over the turkey, rubbing it into the cavities and skin. Place turkey in a pan and chill in the refrigerator uncovered for 8-12 hours. Rinse turkey and pat dry before smoking.
Rub with olive oil: Coat the turkey all over with olive oil. This helps the smoke and seasoning adhere.
Season the turkey: Generously season the turkey cavities and outer skin with salt, pepper and any additional seasonings you desire.
Truss the turkey: Use kitchen twine to truss the turkey by tying the legs together and tucking the wings under. This helps the turkey cook evenly.

Now the turkey is ready to go into your Masterbuilt smoker!

Set Up the Smoker

Install water pan: Fill the water pan with water, apple juice or beer up to the fill line. This adds moisture to the smoking chamber.
Add wood chips: Fill the wood chip loader with soaked wood chips – I like a mix of apple and cherry. Replace the loader.
Insert temperature probes: If your Masterbuilt smoker has a digital temperature probe, insert it into the thickest part of the breast, ensuring it doesn’t touch bone.
Preheat smoker: Turn on the smoker, set it to 275°F and preheat for 15 minutes until it reaches the set temperature.
Prepare drip pan: Place a disposable foil pan with a couple inches of water on the lowest rack to catch the drippings.

Now the smoker is hot and ready for the turkey!

Smoke the Turkey

Place turkey in smoker: Using heat-resistant gloves, carefully place the seasoned turkey directly on the top rack, breast-side up.
Monitor temperature: Keep an eye on the turkey’s temperature, monitoring it more frequently as it approaches 165°F. Expect it to take roughly 15-20 minutes per pound to fully cook.
Replenish wood chips: Check the chip loader every 45-60 minutes and replenish with more soaked wood chips as needed to maintain steady smoke.
Check doneness: Insert an instant-read meat thermometer into the thickest part of the thigh and breast to check for doneness. The turkey is fully cooked when the breast reaches 165°F and the thighs reach 175°F.
Remove turkey at 165°F: Once the turkey reaches 165°F, remove it from the smoker using heat-resistant gloves. The temperature will continue rising as it rests.

Allow the smoked turkey rest for 30 minutes before carving – this allows the juices to redistribute for maximum moisture and flavor.

Dig in and enjoy your mouthwatering smoked Masterbuilt turkey!

Tips for the Best Results

Follow these tips when smoking turkey in your Masterbuilt smoker for optimal flavor, moisture and doneness:

Choose a smaller 10-12 lb turkey to ensure it fits properly with room for smoke to circulate.
Maintain a consistent temperature around 275°F inside the smoker.
Soak wood chips for at least 30 minutes before use for better smoke.
Use a meat thermometer to monitor temperature – don’t rely solely on smoker’s built-in thermometer.
Allow turkey rest for 30 minutes before carving for juicier meat.
Add a disposable drip pan filled with water to the smoker to catch drippings.
Brine or dry brine the turkey in advance for added moisture and flavor.
Injecting the turkey with a marinade adds flavor and juice throughout the meat.
Rub the turkey under and over the skin with oil and seasonings for maximum flavor.
Smoke the turkey breast-side up to prevent the breast meat from drying out.
Replenish wood chips every 45-60 minutes to generate constant smoke.

Frequently Asked Questions

How long does it take to smoke a turkey in a Masterbuilt electric smoker?

It takes approximately 15-20 minutes per pound for a turkey to fully cook in a Masterbuilt smoker. So for a 12 lb turkey, expect around 3-4 hours at 275°F. Monitor the internal temperature and allow to rest before serving.

What temperature do you smoke a turkey at?

I recommend smoking turkey at a consistent temperature between 250-275°F. High heat can cause the delicate breast meat to dry out. Smoke until the breast reaches 165°F internally.

Should you brine a turkey before smoking?

Brining is highly recommended, as it infuses flavor and moisture deep into the turkey meat. Soak turkey in a saltwater brine for 8-12 hours in the refrigerator prior to smoking. You can also dry brine by heavily salting the turkey and chilling it.

What wood is best for smoking turkey?

Fruit woods like apple, cherry and pecan pair wonderfully with poultry. Hickory and maple also impart delicious flavor. Use wood chips or chunks and replenish them periodically to generate constant smoke.

Can you smoke stuffed turkey in a Masterbuilt smoker?

It’s best not to stuff the turkey’s cavity before smoking, as the stuffing will take much longer to fully cook than the turkey meat. Cook stuffing separately to prevent foodborne illness.

Smoking turkey in a Masterbuilt electric smoker results in incredibly tender, juicy and flavorful meat infused with smoky goodness. Follow the steps above for foolproof smoked turkey every time. Enjoy the holidays!

how to smoke a turkey in a masterbuilt smoker

Why Charcoal Beats the Oven and Pellets

Smoking with charcoal takes your turkey to the next level. Unlike an oven, which relies on dry heat, a charcoal smoker creates a moist cooking environment while imparting deep, complex smoky notes to the meat. The real advantage of charcoal over pellets is in the flavor. Pellet grills lack the robust, authentic smoke that comes from burning real wood and lump charcoal. Charcoal also gives you more control over the type of wood you use for additional flavor profiles, such as apple or hickory, making it a more versatile and rewarding cooking method.

Smoked Turkey: A Year-Round Favorite

Who says turkey is just for Thanksgiving? Smoking turkey on your Masterbuilt Gravity Series 800 Digital WiFi Charcoal Grill, Griddle and Smoker is a great idea any time of the year. Not only does it deliver incredible flavor, but it’s also a healthier and more cost-effective option for lunch meat. Smoke a turkey on the weekend, slice it thin, and you’ll have flavorful, preservative-free turkey for sandwiches, salads, and wraps all week long. It’s an easy way to elevate your meals while saving money.