This moist and flavorful Electric Smoked Turkey recipe starts used a flavorful wet brine, a homemade dry rub, and a foil tent for the perfect bird!
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Smoking a turkey in an electric smoker is one of the best ways to get a juicy, flavorful bird with crispy skin for your next holiday meal But knowing exactly how long to smoke a turkey can be tricky In this complete guide, I’ll walk you through everything you need to know to perfectly smoke a turkey in an electric smoker.
Choosing the Right Size Turkey
When smoking a whole turkey in an electric smoker you’ll want to choose a smaller bird around 12 to 15 pounds. Larger turkeys over 18 lbs likely won’t fit properly in most electric smokers. A smaller turkey will cook more evenly all the way through without the outer areas drying out.
I recommend a Butterball turkey or another high-quality fresh or frozen turkey brand Make sure to plan ahead and give yourself at least 2 days for thawing if using a frozen turkey
Dry Brining is Key
To end up with a juicy smoked turkey that also has deliciously crispy skin, dry brining the night before is crucial. Dry brining pulls moisture out of the skin through osmosis from the salt, allowing it to dry out and crisp up beautifully when smoked. The salty moisture works its way back into the meat, seasoning it from the inside and helping it retain moisture.
Simply coat the turkey inside and out with kosher salt. No need for liquids or fancy ingredients. Let it rest overnight on a rack in the fridge so air can circulate all around. The skin will look dry and powdery when ready to smoke.
Season the Turkey
After dry brining, pat off any excess salt and coat the outside of the turkey with your favorite seasoning or rub. For a classic smoke, black pepper, thyme, rosemary and sage are perfect. For a barbecue turkey, use a store-bought sweet & smoky rub.
You can also inject flavorful broth into the meat for extra moisture and flavor, just don’t brine AND inject or it will be overly salty.
Set Up Your Smoker
If you need a refresher on using your particular model of electric smoker, refer to the manufacturer’s instructions first. In general, you’ll want to preheat your smoker to around 275°F using dry wood chips – no need to soak them first. Fruit wood like apple, cherry and pecan give great mildly smoky flavor.
Once smoking, place the turkey breast-side up on a middle rack. Use wood chips sparingly, as poultry takes on smoke quickly. You won’t get crispy skin at this low temperature, so you’ll need to finish in a hot oven if you want crunch.
Smoking Times for Whole Turkey
The general rule of thumb for smoking a whole turkey is 15 minutes per pound at 275°F. So a 15 lb turkey will take about 3.75 hours to fully cook through. If your electric smoker only goes up to 250°F, extend that cooking time.
I like to smoke the turkey for the first 2-3 hours for flavor, then finish in a 400°F oven to crisp the skin. Pulled between 130-140°F internal temp, the turkey finishes in a hot oven in about 30-60 mins.
Internal Temps and Doneness
A smoked turkey is fully cooked and safe to eat once the thickest part of the breast reaches 165°F and the thighs reach 175°F. If using an instant read thermometer, check in a few places. When done, let rest 30 mins before carving.
If you have a wireless leave-in thermometer like the MEATER Plus, use that for easier monitoring without constantly opening the smoker. Its range and smart features make smoking a turkey almost foolproof.
Additional Tips
- Don’t open the smoker often or you’ll increase cooking time. Only peek when refilling chips if needed.
- Use a drip pan underneath to catch juices for gravy.
- If skin still isn’t crispy enough, broil the turkey for a couple minutes after smoking.
- Let turkey rest at least 30 mins before carving for juicier meat.
- Slice breast meat against the grain for tenderness.
- Keep carved turkey warm in a 170°F oven if not serving immediately.
Common Smoking Mistakes
To avoid a smoked turkey disaster, beware of these common pitfalls:
- Not dry brining – no crisp skin!
- Bad smoke management – acrid flavor from dirty smoker or too much smoke
- Undercooked meat – use a thermometer for perfect doneness
- Overcooked meat – monitor closely near end time
- Rubbing oil or butter on the skin – blocks smoke absorption
- Carving too early – juices spill out with no resting period
Frequently Asked Questions
Still have questions about how long to smoke your turkey for the holidays? Here are some common FAQs:
What size turkey should I buy for smoking?
12 to 15 pounds is ideal for even smoking in an electric smoker. Over 18 lbs may be difficult.
Can I smoke a turkey from frozen?
Yes, but it’s not recommended. Always thaw in the refrigerator first for food safety. Add 1-2 hrs to total time.
What temperature do I smoke a turkey at?
275°F is ideal, though you may need to finish at a higher oven temp for crispy skin. Don’t exceed 325°F in your smoker.
Do I really need to brine my smoked turkey?
Dry brining is highly recommended for flavorful, juicy meat and especially crispy skin when smoking turkey.
How long does it take to smoke a whole turkey?
Figure around 15 minutes per pound at 275°F. A 15 lb turkey will take about 3 3/4 hours smoked start to finish.
What woods chips are best for smoking turkey?
Fruit woods like apple, cherry and pecan give great flavor. Oak is also excellent. Avoid heavy mesquite or hickory smoke.
Make the Perfect Smoked Turkey
Smoking a whole turkey in an electric smoker results in the ultimate flavorful and moist holiday bird. With the proper technique, you’ll have a showstopper centerpiece with juicy meat and crisped, golden brown skin. Use this complete guide on timing, temperatures and tips, and you’ll be carving up smoked turkey perfection this season!
The Best Smoked Turkey recipe!
If youve never had a smoked turkey before, you are missing out! This super flavorful and moist Electric Smoked Turkey recipe is an easy way to make a smoked turkey for your guests in under 5 hours of cook time!
To make the bird extra flavorful, youll start with a homemade apple cider and herb brine, then a tasty homemade dry rub. Youll also make a quick foil tent to protect the breast meat from drying out as the turkey cooks!
This easy smoked turkey recipe is the perfect way to spice things up for the holiday season, and takes the stress out of smoking, with the use of a digital probe thermometer to monitor the internal temperature of the turkey as it cooks.
Read on to learn how to make an easy and delicious smoked whole turkey that is sure to impress your guests!
This delicious and easy smoked turkey is first brined in a flavorful wet brine for 24 hours, then dry rubbed and smoked, for the ultimate Smoked Turkey! Heres what youll need to make it:
- Kosher salt.
- Dark brown sugar.
- Worcestershire sauce. This adds great flavor to the bird!
- A whole head of garlic, cut open on top to expose the garlic cloves.
- Whole peppercorns. You can use black pepper, or a medley.
- Fresh rosemary and fresh thyme.
- Apple cider. Youll boil the brine base in this to activate the flavors, then allow it to cool before adding to the water and brining the bird. Use the leftovers to make a great holiday cocktail!
- Dried bay leaves. Or fresh, if you can find them!
- 2 gallons cold water. Make sure the water is VERY cold!
- Dark brown sugar, for a balanced flavor and a touch of sweetness.
- Smoked paprika.
- Dry thyme.
- Dried oregano.
- Garlic powder.
- Onion powder.
- Salt (I prefer to work with kosher salt or sea salt, and do not recommend using iodized salt, as it can come off a bit metallic.
- Freshly ground pepper.
- Cayenne pepper, for a bit of heat (not a fan of spice? Leave it out!)
- Dry mustard powder.
- Herbs de Provence. This adds a lovely floral note to the finished turkey.
- A 13-14 lb turkey (fully thawed, if frozen). You can use a smaller or larger bird, but cooking time will vary so be sure to watch the internal temperature while smoking.
- 1 large onion, halved. Youll stuff this right into the turkey cavity with the remaining ingredients in this list to both keep the bird moist, as well as flavor it from the inside out! I used a frozen turkey (fully thawed) for this recipe.
- 1 lemon, halved.
- A couple sprigs of fresh rosemary.
- 2 sprigs fresh thyme.
Tools for the perfect electric smoked turkey
Making the perfect Smoked Turkey starts with having the right tools! Heres what youll need for the perfect smoked turkey:
- A Masterbuilt Electric Smoker. I used the Pro Series.
- A Digital Wired Probe Thermometer, for perfectly tracking the birds temperature during smoking. A meat thermometer is integral to making sure your turkey doesnt overcook! And with a probe, you can see the temperature without disturbing the temperature of the smoker by opening and closing the smoker.
- Wood chips, such as Apple Wood, Pecan Wood, or Hickory, or a combination.
- A large stockpot or vessel for brining, that comfortably fits your brine and your turkey.
- Aluminum foil, for tenting the bird as it cooks in the smoker, as well as for covering the turkey as it rests before carving and serving.
- Paper towels, for thoroughly drying the turkey before adding the dry rub.
- An aluminum pan, if you wan to collect dripping for gravy!
You can adjust this Electric Smoked Turkey recipe to work with your preferences, and what you have on hand. Here are some ideas to make this recipe your own.
- Use your favorite dry rub instead of the homemade version in this recipe.
- Add additional aromatics to the cavity of the turkey before smoking, such as carrots and celery, or additional fresh herbs like marjoram.
- You can also try this method on a chicken, but cooking time will vary depending on the size of the chicken.
- Add a small water pan to the bottom of the smoker to keep the turkey extra moist while cooking.
- You can use any fat you like to coat the bird before applying the dry rub. I like melted butter, olive oil, or duck fat, but you could also use canola oil or avocado oil.
- Try a dry brine instead of the wet brine.
- If you can get your hands on a fresh turkey, that is also a great option!
- For the wet brine, if you dont have dark brown sugar, you could use light brown sugar, honey, or maple syrup.
- No smoked paprika for the dry rub? Use regular paprika instead.
- For extra moisture, add some water, wine, or beer to your smokers drip pan before smoking.
- Want a super moist and delicious turkey? Try soaking cheesecloth in butter (about 2 sticks!) and layering it over the turkey prior to smoking!
