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 a propane smoker may seem intimidating, but it’s actually quite simple! With the right techniques, you can make a deliciously moist and flavorful smoked turkey that will be the star of your holiday table. In this comprehensive guide, I’ll walk you through every step of the process, from choosing the right size bird to getting that perfect smoky flavor By the end, you’ll be a pro at smoking turkeys in a propane smoker!
Why Smoke a Turkey in a Propane Smoker?
There are a few key benefits to using a propane smoker rather than a traditional oven to cook your turkey:
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You’ll get incredible smoky, woody flavors infused into the meat that you just can’t achieve in an oven Propane smokers allow the smoke to fully permeate the turkey as it slowly cooks over several hours
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The turkey stays incredibly moist and tender. The steady, gentle heat of the propane smoker cooks the turkey evenly without drying it out.
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The skin gets beautifully crispy and golden brown. The propane flame provides enough heat to crisp up the skin perfectly.
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It frees up your oven on a busy holiday! You can roast vegetables or bake pies in the oven while the turkey smokes outside.
Choosing the Right Turkey
When selecting a turkey to smoke in your propane smoker, here are some tips:
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Go for a small to medium bird. Aim for a turkey that’s 12-15 lbs. Larger birds take too long to cook through and are more likely to dry out.
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Get a frozen turkey. The frozen turkey will take longer to thaw out, which gives the smoke more time to penetrate into the meat.
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Opt for no added basting liquids. Turkey that is pre-basted or self-basting can interfere with absorbing smoke flavor. Go for a natural turkey.
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Make sure it fits! Measure the dimensions of your smoker so you get a turkey that will comfortably fit inside.
Brining is Key
To get the most flavorful, juicy turkey, you’ll want to brine it before smoking. Brining involves soaking the turkey in a saltwater solution, which helps the meat retain moisture and also seasons it throughout.
Make a simple brine by mixing:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- Aromatics like peppercorns, herbs, citrus, garlic, etc.
Submerge the thawed turkey in the brine for 8-12 hours in the refrigerator. Rinse well and pat dry before smoking.
Setting Up Your Propane Smoker
Once you have your brined turkey ready to go, it’s time to fire up the propane smoker. Here’s how to set it up:
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Place a drip pan on the bottom rack to catch drippings (use these for gravy later!). Fill with 1-2 inches of water to help regulate humidity.
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Add wood chips. Use apple, cherry, mesquite or hickory wood chips and soak in water for 30 min before adding to the propane smoker box. Replenish chips every 45-60 minutes.
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Preheat to 275°F. This low, steady heat is ideal for slowly smoking the turkey.
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Create indirect heat. If your propane smoker doesn’t have separate burners, place a foil pan over the flame to disperse heat.
Prepping the Turkey for the Smoker
Before placing the turkey in the preheated smoker, you’ll want to prep it:
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Pat dry with paper towels after brining and rinsing.
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Rub with oil or butter. This helps the skin get crispy.
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Season generously with smoked turkey rub inside cavity and all over the outside.
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Truss the legs with twine so they don’t overcook.
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Insert a probe thermometer into the thickest part of the breast. Monitor the temperature without having to open the smoker.
Time to Smoke That Bird!
You’re ready to get smoking! Place the seasoned turkey straight on the bottom rack of the preheated propane smoker.
Maintain the temperature at 275°F and smoke the turkey until the internal temperature in the breast reaches 165°F, about 3.5-4 hours. Monitor the temperature using your probe thermometer.
Replenish the wood chips every 45-60 minutes to keep the smoke going. The turkey is done when the probe reads 165°F.
Resting is Crucial
When the turkey reaches the target temperature, remove it from the smoker immediately. Let it rest on a cutting board for 30 minutes before carving.
This resting time allows the juices to redistribute throughout the turkey. If you skip this step, the turkey will dry out rapidly when you cut into it.
Tent the turkey loosely with foil as it rests to keep it warm. The internal temperature will continue rising about 5°F during the rest.
Carving and Serving the Smoked Turkey
After the turkey has rested, it’s finally time to carve! Follow these tips:
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Carve the turkey next to the serving area for a dramatic presentation.
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Slice the breast meat first. Cut straight down along one side of the breastbone, then down the other side.
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Remove the legs and thighs. The joints are easier to locate once the breast meat is removed.
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Arrange the sliced white and dark meat on a platter with the wings, legs and thighs placed on top.
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Pour the juices collected from the resting over the sliced turkey. This keeps it moist.
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Serve with classic Thanksgiving sides and gravy made from the delicious smoker drippings. Enjoy your incredible smoked turkey!
Smoking Turkey Safety Tips
When handling raw poultry and smoking a turkey, there are some safety guidelines to follow:
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Cook to an internal temperature of 165°F as measured in the thickest part of the breast and thigh. Use a probe thermometer.
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Never leave a smoking turkey unattended. Check it and replenish wood chips regularly.
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Allow the propane smoker to preheat fully before adding the turkey.
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Don’t let the temperature fluctuate too high or too low. Stay as close to 275°F as possible.
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Store leftovers within 2 hours of cooking in shallow containers. Use within 3-4 days.
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Wash hands, utensils and surfaces that touched raw turkey with hot soapy water to prevent cross-contamination.
Troubleshooting Your Smoked Turkey
Here are some common issues and how to fix them:
Problem: Turkey skin is not crisping up
Solution: Raise smoker temp to 300°F for the last 30-60 minutes of cooking. Brush skin with oil or butter before smoking.
Problem: Turkey is drying out and meat is tough
Solution: Make sure you brined the turkey. Don’t overcook – use a probe thermometer and pull at 165°F.
Problem: Turkey has no smoke flavor
Solution: Use more wood chips and replenish them more frequently during the smoke. Make sure chips are soaking in water first.
Problem: Turkey is not fully cooked and probe temperature is stalled
Solution: Wrap turkey in foil and continue cooking until it reaches 165°F. The foil will help it cook faster.
Mastering Smoked Turkey in a Propane Smoker
Smoking a tasty turkey in a propane smoker is totally doable with the right techniques. Follow this guide and you’ll have delicious, juicy and smoke-infused turkey on your holiday table.
The keys are choosing a smaller turkey, brining, maintaining steady low heat, using lots of wood chips for ample smoke flavor and letting the turkey properly rest before serving. With a little practice, you’ll be able to perfectly smoke a turkey in your propane smoker every time.
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 Turkey on the Masterbuilt Propane Smoker!
FAQ
How long does it take to smoke a turkey in a propane smoker?
Is it better to smoke a turkey at 225 or 250?
How long does it take to smoke a 10 lb turkey?
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Weight
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Cook Time
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8-12 lbs.
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4-8 hrs.
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12-18 lbs.
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6-10 hrs.
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When smoking a turkey do you put it in a pan or on the grill?
How long do you smoke a Turkey in a smoker?
Preheat smoker to 275F. Coat turkey with olive oil and pat with salt and pepper to taste. Place turkey directly onto bottom rack of smoker. Smoke for 3.5-4 hours or until internal temp reaches 165F. MASTER IT. There’s an app for that. Serve up adventurous Traditional Smoked Turkey with Masterbuilt’s range of grills and versatile accessories.
How do you smoke a whole turkey?
Smoking is a delicious way to prepare a whole turkey. All you need is the turkey, seasonings, time, and patience. 12 to 14 pound turkey, prepared as directed above. Preheat the smoker to 225˚F. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings.
Can you use a brine to smoke a Turkey?
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
How do you smoke a Turkey on a Masterbuilt smoker?
To smoke a turkey on a Masterbuilt smoker, you will need the following ingredients: 1. Preheat your smoker to 225 degrees Fahrenheit. 2. In a large bowl, combine the apple cider vinegar, water, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until the salt is dissolved. 3. Rinse the turkey inside and out with cold water.