A properly cooked turkey with all the trimmings is a true sight to behold. The star of any Thanksgiving feast.
It’s too bad that cooking a 15-pound thunder chicken takes up a lot of space in the kitchen and the oven, leaving very little room for anything else.
You can cook other things in the oven while smoking the turkey. It also makes the turkey taste great on the grill.
Read the full turkey recipe to learn how to smoke a turkey in an electric smoker if you don’t have a lot of room in your kitchen but want to serve tasty new takes on holiday favorites.
Smoking a turkey in an electric Masterbuilt smoker results in a moist, flavorful bird with delicious smoked flavor. With the right techniques, you can have a show-stopping turkey that looks and tastes amazing.
Selecting the Right Turkey
When smoking a turkey in a Masterbuilt electric smoker, you want to select a turkey that will fit comfortably in your particular model. Generally, turkeys between 12-15 lbs work well. Go for an unbrined, natural turkey without any injections so you can control the flavor yourself. Thaw the turkey completely in the refrigerator before smoking.
Brining the Bird
While brining is optional it helps ensure a juicy turkey. Make a simple brine by mixing 1 cup kosher salt and 1/2 cup sugar per gallon of water. Submerge the thawed turkey in the brine and let it soak 12-24 hours in the refrigerator. Rinse the turkey and pat it completely dry before moving to the next step.
Preparing the Smoker
Before seasoning the turkey get the smoker going. Plug in and preheat your Masterbuilt electric smoker to 275F. Use wood chips like apple cherry, pecan, or hickory and load the chip loader box. Have a drip pan ready to catch drippings.
Seasoning Simply
For seasoning, simplicity is best. Coat the turkey lightly in olive oil then generously sprinkle with kosher salt and black pepper. You can also rub the cavity with fresh herbs like thyme, sage or rosemary. Resist over-seasoning or making a complex wet rub – you want the natural turkey and smoke flavors to shine.
Smoking Time
Figure on about 30 minutes per pound smoking time. For a 12 lb turkey, expect 6 hours. For a 15 lb turkey, plan on 7.5 hours. Use a meat thermometer to check doneness, aiming for 165F in the thickest part of the breast and thigh. If needed, tent with foil and continue smoking until it reaches temp.
Resting and Carving
When the turkey reaches temp, remove it from the smoker and let it rest at least 30 minutes, tented loosely with foil. This allows the juices to redistribute evenly. Slice and serve!
Smoking Turkey Tips
Here are some handy turkey smoking tips:
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Injecting brine helps ensure moisture, but go easy on salty commercial injections.
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Smoke with the breast side up for even cooking.
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Use a disposable drip pan to make cleanup easier.
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Add a water pan for extra moisture, but keep water below the turkey rack.
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Spritz with apple juice or broth every hour for extra flavor and moisture.
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Monitor temperature closely once it hits 150F. The last 15 degrees can take a while.
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Letting it rest is crucial; never slice straight out of the smoker.
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Carve vertically across the breast before leg/thigh joints for prettier slices.
Serving Smoked Turkey
A smoked turkey is a delicious centerpiece for many meals:
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For Thanksgiving, pair it with classic sides like mashed potatoes, stuffing, and cranberry sauce.
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Use leftovers for sandwiches, dip, casseroles, and soup.
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Slice thin for appetizer platters or sandwiches.
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Dice or shred for salads, omelets, pasta dishes, and more.
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Pair slices with macaroni and cheese orBrussels sprouts for a tasty dinner.
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Top nachos, pizza, tacos, and other favorites with shredded smoked turkey.
Troubleshooting Smoked Turkey
Smoking turkey can have pitfalls, but these tips help avoid common problems:
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If it looks done but isn’t quite to temp, tent and rest then recheck. The temp can still rise.
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If very underdone around bones, remove from smoker and finish in a 350F oven.
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If oversmoked, mix pan drippings half and half with broth or water for great gravy.
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If too salty, serve with unsalted sides and sauces like cranberry to balance.
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If dried out, chop finely and use for casseroles, soup, sandwiches etc. where moisture isn’t as noticeable.
Smoked Turkey Perfection
Mastering smoking turkey in an electric smoker like the Masterbuilt takes some practice, but the results are well worth it. With the right techniques, you’ll have people begging for your secrets to the most tender, flavorful holiday bird they’ve ever tasted. The combination of a simple brine, judicious use of smoke, and careful monitoring of temperature leads to smoked turkey perfection.
Should you inject the turkey before smoking?
Injecting a turkey is precisely what it sounds like. You put things like melted butter, duck fat, cognac, maple syrup, and lemon juice into an injector, which is a special kind of syringe. Then you inject it into the turkey meat to make it taste better.
Injecting is usually brought up as an alternative to brining. But there’s no reason you can’t brine a turkey and inject it at the same time, as long as you don’t add extra salt to the guns.
The only difference between the two is that brining takes about 24 hours, and if you don’t have that much time, injecting your turkey is a much faster way to make it taste better.
How to smoke a turkey in an electric smoker
It’s the big day. This is where all your prep pays off, and you wow your family with a smoked turkey.
You should have a thawed and brined turkey that’s almost ready to hit the electric smoker.
SMOKED TURKEY in a Masterbuilt Electric Smoker | CRISPY SKIN!!
FAQ
How long does it take to smoke a turkey on a masterbuilt electric smoker?
Is it better to smoke a turkey at 225 or 250?
Do you wrap a turkey with foil on an electric smoker?
Can you smoke a Turkey in a Masterbuilt electric smoker?
If you are going for a classic Thanksgiving style turkey smoked in your Masterbuilt electric smoker, stick with salt, pepper, and maybe a little thyme for seasoning. However, if you want to do more of a barbecued style smoked turkey, then feel free to go a little bigger with your rubs and flavors you add.
Can you smoke a Turkey in an electric smoker?
Smoking a turkey in an electric smoker like the Masterbuilt is a fantastic way to enjoy juicy, flavorful and moist turkey year-round. With the right technique, an electric smoker makes smoking turkey easy and foolproof. In this complete guide, you’ll learn everything you need to know about smoking a turkey in a Masterbuilt electric smoker.
What is a Masterbuilt electric smoker?
Precise Temperature Control – Electric smokers allow you to precisely set and maintain a steady low temperature like 225-250°F which is ideal for smoking turkey. This gives you complete control over the smoking process. Proper preparation is key to smoking juicy, flavorful turkey in your Masterbuilt electric smoker:
How do you brine a turkey breast in an electric smoker?
Remove from brine after 12-24 hours and pat dry. Preheat your electric smoker to 250°F. You can go as hot as 350°F if your smoker allows it as this will help the skin crispen up. If you brined your turkey, make sure you pat it down so its nice and dry. Place it breast side up on a cutting board and stuff the cavity with the aromatics.
How long do you smoke a Turkey in an electric smoker?
Preheat electric smoker to 225°F (107°C). Apply a thin layer or cooking oil to cooking grate, and add a handful of wood chunks to smoker box. Cook for 40 minutes per pound of turkey, about 8-10 hours. Aim for internal temperature of 165°F. Remove turkey from smoker. Wrap in foil and allow to rest for 15 minutes. Slice and serve.
How does an electric Turkey Smoker work?
Once you set the temperature and add wood chips, it smokes the turkey automatically without having to constantly tend to the smoker. Precise Temperature Control – Electric smokers allow you to precisely set and maintain a steady low temperature like 225-250°F which is ideal for smoking turkey.