Smoking is a delicious way to prepare a whole turkey. All you need is the turkey, seasonings, time, and patience. You also need the right equipment. For me, that is an electric smoker, such as the Masterbuilt Digital Electric Smoker.
My first attempt at smoking a whole turkey was an epic fail. I neglected to measure the height of my charcoal smoker from the grill surface to the underside of the dome lid before purchasing my giant turkey. The bird was too tall for the lid to close snuggly.
I did channel my inner MacGyver and came up with a smaller grill rack that was perched on rocks inside the smoker so the top would close tightly. Unfortunately, the turkey was too close to the heat source and was cooking unevenly. Needless to say, I ended up finishing the main attraction in the oven after 3 hours of trying to adjust the smoker.
Whatever type of smoker you use, buy a bird that will fit into it. I am a big fan of staying between 12 to 14 pounds. With a tall electric smoker box you could fit 2 smaller birds on upper and lower shelves, and maybe rotate them half way through the cooking.
Smoking a turkey in an electric smoker is a fantastic way to infuse flavor and tenderness into your holiday bird. With the right technique, you can have a juicy smoky turkey that impresses your guests. But getting the timing right is crucial. Undercook your turkey and it will be unsafe to eat. Overcook it and you’ll end up with an overly dry bird. So how long does it really take to smoke a turkey in an electric smoker?
Factors That Affect Cook Time
There are a few key factors that will determine the total cook time:
-
Turkey size – A good rule of thumb is 30-40 minutes per pound. So a 12 lb turkey will take 6-8 hours. Bigger birds need more time.
-
Brining – Soaking your turkey in a saltwater brine before smoking helps it retain moisture and cook more evenly Brined birds may cook slightly faster.
-
Smoker temperature – Lower heat means longer cook time. Smoking at 225-250°F is ideal. Higher and you risk drying out the turkey.
-
Stuffing – A stuffed turkey will need more time than an unstuffed one since the center takes longer to come up to temp.
-
Weather – Cold or windy days can increase cook time. Monitor the temp closely on variable weather days.
Step-By-Step Guide
Follow these steps for perfect smoked turkey every time:
-
Thaw the turkey completely in the refrigerator 1-2 days before smoking. Never thaw on the counter.
-
Brine the turkey for 12-24 hours in a salt, sugar, and herb solution. This seasons the meat and helps retain moisture.
-
Rinse the brined turkey and pat it completely dry. Let it air dry in the fridge for 1-2 hours before smoking.
-
Prepare your electric smoker with wood chips and preheat it to 225-250°F.
-
Rub the turkey all over with an herb rub or smear it with butter or oil. Place it breast side up on the smoker’s middle rack.
-
Insert a meat thermometer probe into the thickest part of the breast, being careful not to hit bone.
-
Smoke the turkey for approximately 30-40 minutes per pound, until the breast hits 160°F and the thighs reach 175°F.
-
Check the temp periodically and add more wood chips as needed to maintain thin blue smoke.
-
Once done, let the turkey rest for 20-30 minutes before carving. The temp will rise 5-10 degrees during rest time.
Doneness Temperatures
- Breast: 160-165°F
- Thighs: 175-180°F
- Stuffing: 165°F
The thighs and stuffing need to reach a higher temp than the breast to be safely cooked. If the breast is at 165°F but the thighs are lower, continue cooking.
Use an instant read thermometer to check multiple areas. Pop-up timers often don’t accurately indicate doneness.
Handle with Care
Proper food safety is especially important with poultry. Follow these tips when smoking turkey:
-
Never let the temperature fall into the danger zone between 40-140°F during prep or smoking.
-
Use separate cutting boards and utensils for raw turkey to avoid cross-contamination.
-
Wash hands and scrub all surfaces immediately after handling raw poultry.
-
Refrigerate leftovers within 2 hours of cooking. Discard any turkey left out longer.
Smoking a whole turkey does take time. But with the right prep and temp monitoring, you can avoid both safety risks and dried out meat. For optimal flavor and moisture, allow roughly 30-40 minutes per pound when smoking turkey in an electric smoker.
/Smoked-turkey-15813492386_d7e4c6b948_o-589e94a83df78c475873ae28.jpg)
Herb Rubbed Smoked Turkey Recipe
Preparing the Turkey before Smoking
There are a few steps to take before the turkey is ready for the smoker. Follow these tips and you should get great results.
1. Size Matters. Buy a turkey that fits inside the smoker.
2. Thaw the turkey completely and slowly. If you purchase a frozen turkey, place it in a large pan in the refrigerator with the wrapping still on it. It will take approximately 2 to 3 days to completely thaw. Do not leave it out on the countertop to thaw more quickly.
3. Remove the neck and giblets. Yes, this is one of those “duh” moments. I know many a home cook who has served a turkey with the bag of giblets still in the cavity. Save them for making stock or gravy.
4. Should you brine? I have to be totally honest that I cannot tell much difference between a smoked turkey that has been brined or just really well seasoned. I have tried brining several times and am just not into all the effort that takes.
Don’t buy a pre-brined or already seasoned bird. You never know how long it has been sitting in the brine. My experience is that you may end up with a salt bomb or a waterlogged fowl.
If you do brine, use a 1/2 cup of salt and 1/2 cup sugar to every gallon of water and completely submerge the bird. A cooler with a plastic bag to line it works pretty well. Allow the turkey to sit in this for 12 to 14 hours.
5. Rinse and dry. Whether you brine or not, thoroughly rinse the bird under cool running water. With plenty of paper towels, pat the inside and outside of the turkey until it is completely dry.
Now you can move on to the recipe for smoking a turkey in a Masterbuilt Electric Smoker. Recipe below is a herb rubbed smoked turkey recipe. We also have a different page if you’re looking for how to make a perfect, smoked Thanksgiving Turkey. Many home cooks love to season a turkey with Cajun spices before smoking. I am a little old school in that I like turkey to smell and taste like Thanksgiving. My recipe uses more traditional poultry seasonings that seem to appeal to all tastes. Feel free to change it up and use Cajun spices or just salt and pepper.
How to Smoke a Turkey in Masterbuilt Electric Smoker | Dry Brine, Inject & Season
FAQ
Is it better to smoke a turkey at 225 or 250?
How long does it take to smoke a turkey in an electric pellet smoker?
How long does it take to smoke a 14-pound turkey?
|
Smoker Temp
|
Minutes Per Pound
|
Total Time (14 lb turkey)
|
|
225° F
|
30-35
|
8+ hours
|
|
250° F
|
30
|
7 hours
|
|
275° F
|
25
|
5 1/2+ hours
|
|
325° F
|
13
|
3 hours
|