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 is one of the best ways to prepare a moist, flavorful bird for Thanksgiving or any special occasion. And using an electric smoker makes the process easy and foolproof. With an electric smoker you get consistent heat and don’t have to constantly tend to the fire like you would with a charcoal or wood smoker.
In this guide, I’ll walk you through everything you need to know to smoke a perfect 16 lb turkey in an electric smoker, from choosing the right turkey and prep work to monitoring temperature and troubleshooting.
Choosing the Right Turkey
The first step is picking out a good turkey. You’ll want to look for a fresh, natural turkey that hasn’t been pre-injected with broths or flavors. This will allow the smoke flavor to really come through. Avoid frozen turkeys, as they are difficult to properly thaw and smoke.
For a 16 lb turkey, you’ll want to make sure your electric smoker can accommodate it. Look for a smoker that is at least double the size of your turkey. This allows for proper airflow and even smoking.
Proper Thawing
It’s crucial that you completely thaw your turkey before smoking Smoking a frozen or partially frozen turkey is dangerous and can lead to uneven cooking.
The best way to thaw a turkey is in the refrigerator. Figure on about 24 hours of thaw time per 4-5 lbs of turkey. So for a 16 lb turkey, allot 3-4 days in the fridge to thaw.
You can speed up the thawing process by submerging the wrapped turkey in a sink or tub of cold water, changing the water every 30 minutes. A 16 lb turkey will thaw in 4-6 hours this way.
Brining for Moistness
Brining is a key step to ensuring a juicy, flavorful smoked turkey. Brining involves soaking the turkey in a saltwater solution before smoking. This allows the turkey to retain moisture and also infuses it with flavor.
A simple brine can be made by mixing 1 cup kosher salt and 1/2 cup brown sugar per gallon of water. You’ll also want to add aromatics like garlic, onion, peppers, herbs, citrus, etc.
Submerge the turkey in the brine, making sure it’s fully covered. Brine for 12-24 hours in the refrigerator. Rinse the turkey well and pat dry before moving on to the next steps.
Prepping and Seasoning
Before seasoning, remove the giblets and neck from the turkey cavities. Rinse the turkey under cold water inside and out. Pat it completely dry.
For maximum smoke flavor and crispier skin, you’ll want to season the turkey under the skin as well as on top. Carefully loosen the skin from the breast meat and rub the seasoning directly onto the meat before replacing the skin.
As for seasoning, a simple salt, pepper, and garlic powder mixture works very well. You can also use spice rubs or poultry seasoning blends. Apply the seasoning generously on top of and under the skin.
Getting the Right Wood
Choosing the right wood chips or pellets is key to making sure your smoked turkey has just the right flavor profile. Fruit woods like apple, cherry, and pecan work very well with poultry. They impart a subtle sweetness.
Hickory and mesquite give a stronger, more classic barbecue flavor. It’s best to use those woods sparingly or mix them with a fruit wood. Too much hickory or mesquite smoke can easily overwhelm the turkey.
Maintaining Temperature
The ideal temperature for smoking turkey is between 225-250°F. This low and slow smoking allows the turkey to cook gently while absorbing the maximum amount of smoke flavor.
One tip is to cook the turkey at a higher temp (300-325°F) for the first hour. This helps render fat under the skin for crispier skin. After that first hour, lower the temp to 225-250°F for the remainder of the smoke time.
For a 16 lb turkey, figure on 45-60 minutes of cook time per pound, so about 12-16 hours. Monitor the internal temp in the breast and thigh areas, and pull it off the smoker when it reaches 165°F.
Basting and Mopping
Basting the turkey as it smokes will help prevent it from drying out. Use a turkey baster or mop to coat the turkey with melted butter, chicken or turkey stock, apple juice, or even just water. Baste every 45-60 minutes.
You can also place a disposable foil pan filled with broth, juice, or water underneath the turkey to create steam and moisture. Top off the pan as needed during the smoke.
Letting the Turkey Rest
Just like with roasting a turkey in the oven, you’ll want to let the smoked turkey rest at least 15-30 minutes once it reaches the target internal temp.
This resting time allows the juices to redistribute evenly in the meat. If you carve the turkey immediately, the juices will spill out quickly.
Tent the turkey loosely with foil as it rests. The rest time helps make for a juicier, more evenly cooked turkey once you do slice into it.
Troubleshooting Issues
Smoking a turkey does take some time and diligence. Here are some common issues and how to prevent them:
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Temperature swings – Use an electric smoker with good insulation and temperature controls. Add more chips/pellets regularly to maintain consistent smoke.
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Drying out – Brine properly and baste frequently. Use a foil pan for extra moisture. Spritz with broth if needed.
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Skin not browning – Rub skin with oil or butter before smoking. Finish over higher direct heat if needed.
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Bitter, sooty flavor – Avoid using too much hickory or mesquite. Monitor for heavy black smoke and vent if needed.
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Takes longer than expected – Always allot more time than you think you’ll need, at least 15-20 minutes per pound.
Serving Up Your Smoked Turkey
Once rested, your smoked turkey is ready to carve up and serve! Make sure to reserve the juices from the resting period to mix back in with the sliced or pulled meat.
The smoked turkey is amazing on its own, or use it any way you’d use oven-roasted turkey – sandwiches, casseroles, soups, salads, and more. Leftovers will keep refrigerated for 4-5 days.
Smoking a turkey does take some time and patience. But the rewards are incredibly worth it in terms of flavor and enjoyment. Follow this guide, use a good electric smoker, and you’ll have a Thanksgiving centerpiece to remember for years to come!
Frequency of Entities
Brine: 4
Turkey: 20
Electric Smoker: 8
Smoke: 8
Season: 3
Temperature: 5
Wood: 3
Baste: 3
Rest: 3
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.
SMOKED TURKEY in a Masterbuilt Electric Smoker | CRISPY SKIN!!
FAQ
How long to smoke a 16 lb turkey in an electric smoker?
Is it better to smoke a turkey at 225 or 250?
Is a 16 lb turkey too big to smoke?
How long to smoke a 16 lb turkey at 250 degrees?