How to Smoke a Juicy Turkey in a Masterbuilt Electric Smoker

Smoking a turkey in a Masterbuilt electric smoker results in a moist, tender and flavorful bird that’s sure to be the star of your holiday table. With the right technique, smoking a turkey is easy and foolproof. In this comprehensive guide, I’ll share tips, tricks and step-by-step instructions for smoking the perfect turkey in a Masterbuilt smoker.

Why Smoke a Turkey?

There are several advantages to smoking a turkey rather than roasting it in the oven:

• Incredible flavor – The smoke infuses the turkey meat with a delicious wood-fired taste. Smoking brings out the best in poultry.

• Guaranteed moisture – Smoked turkey stays incredibly juicy, even the white meat. No more dry Thanksgiving turkey!

• Lower oven usage – Free up your oven on holidays by smoking the turkey outside.

• Fun experience – Smoking a turkey is an interactive process that makes for a memorable holiday tradition.

• Impress your guests – Smoked turkey has amazing curb appeal and looks spectacular when you carry it to the table.

Picking the Right Turkey for Smoking

When selecting a turkey for smoking, smaller birds fare better than enormous ones Here are some tips

• Choose a turkey that’s 12-15 pounds, Overly large birds are hard to fit in the smoker

• Opt for a fresh turkey rather than frozen. The texture is better after smoking.

• Buy an unbrined, natural turkey and season it yourself for the best flavor.

• Allow 1 pound of turkey per person when estimating quantity.

How to Prepare a Turkey for Smoking

Proper preparation is key to smoking a great turkey. Here are the easy steps:

• If the turkey is frozen, thaw it completely in the fridge over 2-3 days. Never thaw at room temperature.

• Remove the giblets and neck from the cavities. Reserve for gravy or discard.

• Rinse the turkey under cool water and pat dry with paper towels, inside and out.

• Trim excess skin and fat to prevent flare-ups while smoking.

• Rub the skin with oil or butter and season the skin liberally with salt and pepper.

• For extra flavor, try injecting the turkey breast with a marinade. Creole butter works great.

• Refrigerate the seasoned turkey uncovered overnight before smoking.

How to Smoke a Turkey in a Masterbuilt Electric Smoker

Once your turkey is prepped, it’s time to smoke it for tender, juicy perfection. Follow these steps:

1. Preheat the Smoker

Plug in and preheat your Masterbuilt smoker to 275°F. Add wood chips – apple, cherry and hickory work well for poultry.

2. Prep the Turkey

Coat the seasoned turkey with olive oil and pat with any additional seasoning. Tuck the wings underneath to prevent burning.

3. Place Turkey in the Smoker

Set the turkey directly on the lowest rack, breast side up. For stability, use a rib rack inside the cavity.

4. Maintain the Temperature

Maintain the smoker temperature at 275°F. Add more wood chips if smoke stops billowing.

5. Smoke the Turkey

Smoke the turkey for about 3-4 hours until the breast meat reaches 165°F. The rule of thumb is 30-40 minutes per pound.

6. Rest and Carve the Turkey

When done, remove turkey and let rest 15-30 minutes before carving. Serve and enjoy your smoked masterpiece!

Smoking Times and Internal Temperatures

To ensure food safety and perfect doneness, use a meat thermometer to monitor the turkey’s internal temperature during smoking.

• Breast meat – Smoke until 165°F
• Thighs and legs – Smoke until 175°F
• Allow 10-15 minutes carryover cooking after removing from smoker

For approximate smoking times per pound:

• At 275°F – Allow 30-40 minutes per pound
• At 225°F – Allow 45-60 minutes per pound

An average 12-15 pound turkey will take about 4-6 hours at 275°F. Monitor the bird closely towards the end.

Choosing the Right Wood Chips

The type of wood you use impacts flavor. For poultry, milder fruit woods add nice sweetness. Good options include:

• Apple – Sweet, fruity smoke flavor
• Cherry – Delicate, slightly tart smoke
• Pecan – Subtle smoke, pairs well with turkey
• Maple – Mildly smoky and sweet

Stay away from dense woods like mesquite which overpower the turkey. Always use food-grade wood chips meant for smoking.

Should You Brine a Turkey Before Smoking?

While brining isn’t mandatory, it helps ensure a flavorful, tender turkey. To brine, submerge the turkey in a saltwater solution overnight. This seasons the meat and helps it retain moisture.

Make your brine with:

• 1 cup Kosher salt
• 1/2 cup sugar
• 1 gallon cold water
• Spices and aromatics of your choice

After brining, always rinse the turkey well before smoking. Pat it completely dry.

Handy Extras for Smoked Turkey

Take your smoked turkey to the next level with these optional touches:

• Injectable marinade – For extra juicy meat, inject the breast and thighs with Creole butter, broth or melted garlic-herb butter before smoking.

• Aromatics in the cavity – For flavor, stuff the turkey cavity with onion, celery, apples, lemons, garlic and fresh herbs.

• Basting – Baste the turkey with melted butter, olive oil or turkey stock every hour while it smokes.

• Grill finisher – Get crispy skin by finishing the smoked turkey on a hot grill for 5 minutes per side.

Best Wood Chips for Smoking Turkey

When smoking turkey in your Masterbuilt electric smoker, use mild, fruit-flavored wood chips. Here are the top varieties to try:

Apple – For its light sweetness and fruity smoke, apple wood chips are a classic choice for poultry. Apple smoke lets the turkey flavor shine.

Cherry – With a delicate, slightly tart flavor, cherry wood smoke pairs beautifully with turkey. It adds a kiss of fruitiness.

Pecan – For a more savory, nutty flavor, pecan wood chips are a favorite in the South. Pecan smoke complements turkey wonderfully.

Maple – With its subtle sweetness and delicate smoky aroma, maple makes a stellar wood chip for smoked turkey. It infuses the meat with mild smoke.

Masterbuilt Smoker Tips for Perfect Turkey

Smoking turkey in a Masterbuilt electric smoker couldn’t be easier. Follow these helpful tips for success:

• Choose a 12-15 pound turkey to ensure it fits properly in the smoker.

• Use a rib rack or vertical poultry stand to hold the turkey upright for stability.

• Place a drip pan lined with foil beneath the turkey to catch drippings.

• Maintain even heat and ample smoke by adding more wood chips every 45-60 minutes.

• Monitor the turkey’s temperature starting at the 3 hour mark until it reaches 165°F in the breast.

• Let the smoked turkey rest 20-30 minutes before slicing for juicy results.

Common Smoking Turkey Mistakes to Avoid

Don’t let these common pitfalls ruin your smoked turkey triumph:

• Picking a turkey that’s too large – Stick to 12-15 pounds.

• Forgetting to thaw the turkey fully – Always thaw in the fridge over 2-3 days.

• Overlooking food safety – Use a meat thermometer and cook to 165°F.

• Neglecting to brine or inject – Consider brining or injecting marinade for a juicier bird.

• Running out of wood chips – Replenish chips every 45-60 minutes to maintain smoke.

• Carving the turkey too soon – Let it rest at least 15-20 minutes after smoking.

• Using the wrong wood – Opt for mild fruit woods like apple, pecan, cherry or maple.

With the right techniques and careful monitoring, you’ll master smoking turkey in your Masterbuilt electric smoker. The results are incredible – crisp skin, succulent meat and robust smoke flavor in every bite. Give it a try this holiday season and get ready for the best smoked turkey ever!