I recommend a Masterbuilt electric smoker as they are quite easy to use and give fantastic, great results. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. Place the turkey, breast side down, directly on the smoker grate. We promise not to spam you. 10. If you just followed step one then, you should clear out the chip box and put in fresh wood chips. Otherwise, keep a close eye on your turkey temperature so that you don’t over cook and dry out your turkey. If you would rather have the whole turkey that’s ready to go rather than waiting to thaw it out, then a fresh turkey is the better option. Injecting is usually brought up as an alternative to brining. Adding the salt to a few cups of hot water first is the best way to dissolve it. This means that the size of your turkey will determine how long it … Reusing old ones will affect the temperature as the wood will not burn as it ought to. If you are using frozen chicken, then you have to wait it out. You then add in the cold water afterward to bring the brine back down to at least room temperature. i. With the base ready, it’s time to add extra flavor. Tuck the wing tips tightly beneath the turkey. With electric smoker such as Masterbuilt, you can have a great time making turkey for family dinners or the holidays. salt, pepper, granulated garlic, and granulated onion. Turkey is safely done at 165 degrees, but the internal temperature will continue to rise a bit after removing it from the smoker. v A 10-12lbs turkey, bird prepped accordingly. Ensure than it is only filled halfway. Again, brining is not a necessity. You can be as bold as you like here, creating a spicy jerk turkey, a deep south cajun turkey, or just sticking to the old favorites of salt, pepper, granulated garlic, and granulated onion. While your turkey sits in its brine, the salt permeates the flesh of the bird, breaking down proteins and seasoning the meat. Cover the turkey with aluminum foil and allow it to rest for at least 1/3 hours before you begin carving. ii. It helps to use a probe thermometer that will stay permanently in the turkey so that you can monitor its progress while it is smoking. Once you’ve made your briney bath, you need to soak your turkey in it for around 1 hour per pound. Open the vents halfway and set a timer for 6 hours to 7 hours until the internal temperature is 165⁰F. 4.Relying only on the plastic thermometer. Just a handful is enough, and you can add more if you don’t see enough smoke. Once your turkey is brined and seasoned, it’s time to get it in the smoker. To prevent this, you have to ensure that your turkey is thoroughly thawed out before you begin. I’ve seen turkeys on sale at our local grocery store several times in the past few months. During the last 1/2 hours, open the door of your smoker and add a handful of wood chips to the chip box. Once you take the bird out, move it onto a clean baking sheet, cover lightly in a tin foil tent, and let it rest for about 30 minutes before serving. It is advised to use an electric smoker that comes with a … This should be done before you start seasoning your turkey, except you opted for a marinade, which will have to sit in longer. This timeframe is only a guideline. Set up your smoker to smoke at 225 degrees using indirect heat. If your electric smoker doesn’t go up to 350°F just smoke as hot as it will go and then finish it in the oven at 450°F for 10 minutes at the end to help the skin crisp up. The low temperature of the smoker won’t immediately dry out or char the rub, and the liquid in the rub will capture a little bit more of those smoky flavors. There is no hard and fast rule here. Your email address will not be published. See full disclosure. Dry out the turkey thoroughly after rinsing it out and ensure that it is scorched. The turkey should smoke for 30 to 40 minutes per pound until the inside temperature reaches 165˚F. … A real titan of the tabletop. Just remember, you went to all the trouble of brining your turkey to distribute the salt throughout the meat evenly, so you don’t need to add extra salt to it now. The turkey should smoke for Smoking is all about “low and slow”—cooking your bird at a relatively low temperature for a long period of time. The recipe will be sent to your email. Preheat your smoker to 225 degrees Fahrenheit. This method is called ‘wet brining.’. Tuck the wing tips tightly beneath the turkey. Masterbuilt 30 inch electric smoker turkey – Frequently Asked Questions (FAQs) How long does it take smoking a turkey in an electric smoker? You may cut the wings, legs, and breasts to help provide in all the pieces correctly. You should remove the giblets too and set them aside for cooking. The interior will cook very slowly, and other parts will be done ahead of it, causing them to become overcooked. Here is a Smoked turkey recipe Herb flavored. Then place the turkey bird in the smoker, preferably the middle rack, and shut the door of the smoker. Perhaps you favor brining over injecting, or the other way round. If you have a Char-Broil Digital Electric Smoker, set the desired internal temperature to 160°F, and your smoker will automatically turn on warm mode when the turkey has reached the desired temperature. The smoker consistent temperature for the duration of the cooking time is very important. You can just set your temperature, put your well-brined bird in the smoker and get on with the rest of your day, safe in the knowledge that dinner is going to be something spectacular. Well, here’s some good news. It is, however, essential to ensure that your turkey is completely thawed out so that it does not come out undercooked or with some parts overcooked. It may take a day or two to have it completely thawed out. Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed. Why not a traditional charcoal smoker or a fancy offset smoker? 1. I like to use Hickory or Maple wood for turkey. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. For poultry, alder wood, pecan, and apple wood are great choices. You fill up a specially designed syringe, called an injector, with things like melted butter, duck fat, cognac, maple syrup, and lemon juice, and then inject it into the meat of the turkey to give it a flavor boost. If you are bringing, however, you definitely should rinse off the turkey. Well, the simple answer is, if you only have an electric smoker, use what you have! Z Grills Wood Pellet Grill Review – Are they a Traeger Killer? Slow smoke until the turkey reaches a safe internal temperature. If you skip this step, you might find that the end product becomes unpleasantly salty when cooked. So, it is better and faster to preheat your smoker so that your turkey starts to melt almost immediately. Before you start to smoke your turkey, you have to prep your smoker. There’s usually a considerable rush if your guests have already arrived, and the smoked turkey isn’t ready. Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables. Remove it from the smoker, wrap it in aluminum foil and let it rest for 10 to 15 minutes before slicing to serve. You must heat and burn away the dust and oil that are in your smoker. Season the turkey breast generously with the spice rub 1 hour before cooking. Injecting a turkey is precisely what it sounds like. The smoking duration should coincide with the inner thigh temperature of … This process can take up to 2-3 days in a refrigerator. This is mostly a matter of convenience and perhaps cost. Great textures too. Memphis Grills Beale Street Review: Is This the Best High-End Pellet Grill? https://www.foodnetwork.com/recipes/damaris-phillips/smoked-whole-turkey Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The excess moisture this step removes will give you delicate, crisp skin. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Add in the olive oil and lemon zest to the rest of the mixture and rub this all over the outside of the turkey bird. b)Set the temperature of your smoker to 275°F for about 3 hours. Turkeys also come in a range of types, from self-basting to heritage. And there you have it – beautifully smoked turkey in five easy steps! The traditional measurements for creating your brine are 1 cup of kosher or sea salt per 1 gallon of water. Summer is often the time we smoke meat, but fall is perfect for testing out smoked turkey recipes for Thanksgiving. Now, you can just thaw your turkey out, shove it in the smoker for the requisite amount of time, and you will probably get a perfectly reasonable result. You need to use a proper meat thermometer. More often than not, we closely associate turkeys with Thanksgiving. Why smoke a turkey in an electric smoker? Close your smoker and let it smoke for around 10 hours. It is a delightful way to cook turkey not only because it lends amazing flavors but because it is an easy way to enjoy tender and flavorful turkey. While this is true, it is also true that preparing a turkey can be a lot of hard work, and you can easily chalk it up to some rigorous unavoidable annual task. Rest the turkey for 20 minutes before carving. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). Easily save as PDF or print for future use. It is alright to check your turkey once in a while, but if you do that, often you will ruin all the hard work you have put in so far. After smoking, cover your turkey with some aluminum foil and let it rest for about thirty minutes. 4. Unfortunately, cooking a 15lb thunder chicken takes up a lot of kitchen real estate and leaves precious little room in the oven for anything else. As you can see, smoking a turkey in an electric smoker is really quite easy and following the steps above will give you great results. This means that the size of your turkey will determine how long it cooks. He now likes to spend as much of his free time as possible hunched over a grill, reading about grills, or staring forlornly out of a window as the British weather makes it impossible to use his grill.". Preheat the smoker to 250F with applewood. 5. To smoke a turkey, you will need about 1/2 to 2/3 hours per pound. Preheating the smoker ensures that the smoked turkey smarts as soon as it gets into the smoker. 9. Step 7 Use a meat thermometer to check internal temperature. Thanks for subscribing! Smoking a Spatchcocked Turkey. Usually, certain woods suit particular types of meat better. A new recipe is released every week. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! Keep the temperature at the recommended level. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Ensure that your chicken is properly dried out before you season it. We are updating our recipe every week. At this temperature, colonies of bacteria like Salmonella or Campylobacter will multiply every 20 minutes. If you take out the smoked turkey based on the readiness of those parts, the interior will be undercooked. They will also help to give you a fantastic smoked turkey adventure, hopefully, one that you will find irresistible and try out often. Attempting to defrost your turkey in your dishwasher is a great way to ruin a perfectly good dishwasher. This is very important and should not be overlooked or done in a rush, especially if you are using a new smoker or new to it. Mesquite is a good option if you want a little more smoke flavor. It makes for a crispier skin. Once you see the smoke, place the turkey inside, and set a timer for 30 to 40 minutes per pound of turkey you are smoking. You are now ready to add your bird! A good brining enhances the taste of smoked turkey and helps to keep it moist. Turkeys can be smoked at the usual smoking temperature of 225 degrees Fahrenheit, and at that temperature it can take approximately 45 minutes or more per pound. Allowing the turkey to sit awhile before carving gives time to have all the juices and seasoning evenly distributed. Choosing to smoke your turkey in an electric smoker frees up space, making it feasible to cook a massive bird in a place with limited kitchen space, like a trailer or an RV. You must wait if you want your turkey to be kind and tender. If using a smoker, prepare it for cooking at 225° to 240°F and have enough smoking wood ready to last 3 to 4 hours or so. The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! 2. It is, therefore, safer and better to cook the stuffing separately. If you are looking for that extra crispy smoked turkey skin, place your bird on a rack with baking paper underneath it and put in the fridge to air-dry overnight. For smoking the turkey's breast only, set the smoker at 240°F and is recommended to cook it for 30-40 Minutes per pound. Once you see the smoke, place the turkey inside, and set a timer for 30 to 40 minutes per pound of turkey you are smoking. However, do not, under any circumstances, turn up the heat. Carving your turkey will not only be easier if you give it time to cool, but you will also be cutting into an incredibly moist bird. If your smoker is capable of heating up to about 300 degrees, the turkey will take roughly 15 minutes per pound. Wood chips with a slightly sweet flavor work well with poultry, so you might want to try apple, apricot, cherry, peach, or maple. For turkey, fruit trees are best. You can also replace the fresh spices in the above-smoked turkey recipe with dried versions that were unavailable. To smoke a turkey, you will need about 1/2 to 2/3 hours per pound. Electric? ” we smoking a turkey electric smoker you cry ensure that your chicken slowly they are better with... For around 1 hour before cooking your turkey in an electric smoker at 240°F is. Below the skin, as well as the wood chips temperature probe the. To heritage proteins and seasoning the meat for 1 hour per pound new smoking a turkey electric smoker chips to the chip box put! 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