Mastering the Art of Smoked Turkey on the Masterbuilt 560 Gravity Series Grill

As a backyard barbecue enthusiast, I’m always looking for new and better ways to smoke meat. And for smoking turkey, the Masterbuilt 560 gravity-fed charcoal grill has become my new go-to. With this high-tech smoker, I can reliably churn out incredibly moist, smokey and flavorful birds that wow my family every time.

In this article, I’ll share my tips and techniques for mastering smoked turkey on the Masterbuilt 560 from prep to carving. Whether you’re smoking your first bird or your fiftieth, read on to become a true smoked turkey pro.

Why the Masterbuilt 560 is Ideal for Smoking Turkey

There are a few key features that make the Masterbuilt 560 the ultimate smoked turkey machine:

• Precise temperature control – The digital control panel lets you dial in exactly 250°F for low and slow smoking. No temperature fluctuations or burnt birds!

• Even heat distribution – The Gravity Series design circulates heat and smoke evenly for perfect doneness from breast to thigh.

• Large capacity – The 560 can hold turkeys up to 25 lbs, with room to spare. I can easily smoke two 12-15 lb birds at once.

• Moisture retention – The water pan keeps things nice and humid inside for ridiculously juicy meat.

• Real wood smoke – Chunks of real hardwood make for wonderfully authentic, smoky flavor.

With the Masterbuilt 560, you’ve got total control over your smoked turkey from start to finish. Let’s walk through the process step-by-step.

Selecting and Preparing the Turkey

Obviously, you’ll want to start with the best quality bird you can get your hands on. Go for a fresh, natural turkey rather than a frozen butterball. The meat will absorb the smoke flavors way better.

For prep, pat the turkey dry inside and out with paper towels. Then, apply a generous coating of kosher salt and black pepper all over. Don’t be shy with the seasoning here, as it will flavor the meat and create a lovely crust.

Finally, rub the cavity with olive or avocado oil. This helps the smoke permeate the inner breast meat. That’s it for prep – the Masterbuilt will handle the rest!

Smoking on the Masterbuilt 560

Here are the steps I follow for smoking turkey on my trusty 560:

1. Fill the charcoal hopper and preheat the grill to 250°F. I like using natural lump charcoal for a neutral smoke flavor.

2. Add a few chunks of smoke wood like hickory, apple or cherry. Close the lid so the grill can come up to temp.

3. Carefully place the seasoned turkey on the middle grate, breast side up.

4. Insert a probe thermometer into the thickest part of the breast, then close the lid. Maintain your target temp of 250°F.

5. After about 1 hour, start basting the turkey every 30 minutes with melted butter or chicken stock. This keeps the skin from drying out.

6. Smoke the turkey until the breast internal temp hits 160°F. For a 12-15 lb bird, this usually takes 5-6 hours.

7. Once the turkey is finished, carefully remove it from the grill and let it rest for 30-60 minutes before carving.

And that’s all there is to it! With the Masterbuilt 560 handling the temperature, all you need to focus on is basting for moisture and smoking to perfection.

Pro Tips for Maximizing Flavor

To take your smoked turkey to the next level, here are some expert tips I’ve picked up that really maximize flavor:

• Brine the bird – Soaking in a saltwater brine ensures juicy, well-seasoned meat from skin to bone.

• Spatchcock – Flattening out the bird speeds up cook time and lets the smoke permeate evenly.

• Use a rub – Coat with brown sugar, garlic, onion and mustard powder before smoking.

• Flavor the oil – Infuse the cavity oil with rosemary, sage and garlic for extra aroma.

• Make a bacon weave – Lay bacon strips over the breast in a woven pattern to self-baste.

• Carve creatively – Slice thin pieces from the whole turkey for a dramatic presentation.

With the right prep and these pro flavor tips, your Masterbuilt 560 smoked turkey will be a new family favorite!

Masterbuilt 560 Smoked Turkey Recipe

To put all this smoked turkey guidance into action, here’s my go-to recipe:

Ingredients:

• 1 12-15 lb whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1 cup brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried sage
• 1 cup olive oil
• 4-6 chunks applewood or hickory

Brine:

1. Mix salt, brown sugar, garlic powder, onion powder and sage in a pot of 2 gallons water. Heat until dissolved then let cool.
2. Submerge turkey in brine and refrigerate 12-24 hours.

To Smoke:

1. Remove turkey from brine and pat very dry.
2. Coat cavity with olive oil and insert thermometer probe.
3. Preheat Masterbuilt 560 to 250°F with smoke wood chunks.
4. Smoke turkey 5-6 hours until breast temp reaches 160°F.
5. Let rest 30 minutes then carve and enjoy!

This simple brined turkey turns out incredibly juicy, crispy-skinned and smoky every time on the Masterbuilt 560. I hope you’ll give it a try and master smoking turkey yourself!

Masterbuilt 560 Makes Smoked Turkey Foolproof

While smoking turkey can seem intimidating, the Masterbuilt 560 gravity series grill makes is practically foolproof. With precise digital controls and circulated heat, you’re guaranteed a perfectly cooked bird with incredible smoky flavor every single time.

I strongly encourage all backyard barbecue fans to add smoked turkey to your repertoire. And there’s no better tool for the job than the Masterbuilt 560 and my guidance above. Before you know it, you’ll be carving up juicy, tender, smoke-kissed turkey like a true pitmaster.

So give smoked turkey a shot this holiday season or for your next cookout. Just fire up the Masterbuilt 560, relax with a cold one and let the grill do all the work. Your friends and family will be blown away by your mouthwatering, next-level barbecue skills. You can decide later if you want to reveal your secret weapon!