Smoked turkey is a food rich in protein and other nutrients, such as vitamin B, potassium, iron and phosphorus. Worldwide, it is one of the most prepared dishes on the stove and even in electric smokers such as MasterBuilt, since a large turkey can supply a family for days.
In addition to these nutrients, smoked turkey is like a source of happiness, as it contains the amino acid L-tryptophan, producer of several happiness hormones.
Who wouldn’t want to make this recipe, with the secret tips? We know you crave it and that’s why today we will talk about how to smoke a turkey in an electric smoker.
This smoked turkey recipe will be made with a turkey of approximately 15lb. But, before you put on your apron, read carefully so you know the whole process prior to smoking.
Step-By-Step How to Smoke a Turkey In An Electric Smoker
Some wonder how to smoke a turkey to perfection, and in many recipes, the secret often lies in following the step-by-step ingredient list and preparation. Of course, there are other secrets behind this recipe as well, but you read on to find out what they are.
One of the most important procedures before cooking the turkey is the brining, which refers to the salting process.
The salt must rest on the meat of the bird for 12 to 24 hours, depending on the size and skin layer. The job of the salt is to retain the moisture in the turkey to avoid obtaining very dry meat.
An interesting fact about brine is that it used to be reserved for beef, due to its thickness. Now, it can be used on any meat. Now, let’s get to the recipe:
Smoked Turkey Recipe
- 1 15lb turkey
- 1/4 cup vegetable oil
- 1/4 cup water
- 3 tbsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp ground sage
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground bay leaf
- 1 tsp ground thyme
- Apple Cider Vinegar
- Wash and clean the turkey from the inside out, once it is fresh.
- Remove the neck, gizzard and other organs.
- Add salt to the turkey and spread it all over the carcass. Then rinse with plenty of cold water and brine it for 12 hours.
- Once the brine time has passed, add the wood chips to the smoker’s deposit.
- Then mix the other seasonings and pour them to the turkey.
- Before adding the spice mixture, preheat the smoker to 225°F.
- Season the cavity as well as the outer body of the turkey.
- After the seasoning process is complete, pour apple cider into the bottom of the smoker and move the bird to the electric smoker.
- For each lb, smoke for 40 minutes. In this case, being a 15lb turkey, we will let it smoke for 12 hours. The final temperature the smoker should reach is 165° F.
- After that, remove the turkey. Make sure it has a brown crust, very pigmented and shiny.
- Serve with smoked sweet potatoes or other garnish of your choice.
Tips & Tricks
With practice, you can achieve a smoked turkey worthy of a 5-star restaurant. But you can master this recipe in less time with some cooking secrets and tricks. Stove? No need, your electric smoker and knowing how to use an electric smoker, you’re ready.
Meat temperature is key
Never insert the turkey into the smoker right after removing it from the freezer. It should be at room temperature for even cooking.
Set the temperature to about 225° F (110° C) for smoking. You can also baste or wrap the turkey in melted butter or vegetable oil.
Protect the natural flavor
Avoid using too many seasonings and letting it season for too long. In that case, the turkey will be too salty.
Preferably, buy a turkey without added flavors. This way you can just salt it to keep the natural flavor.
The brining for turkey time is 12 to 24 hours. This time will allow the salt to soak into the meat to retain moisture during smoking, allowing for even cooking.
Turkey’s natural flavor is soft, so using a soft wood is a must to avoid the woody smell from overcovering the flavor. Nevertheless, you can use cherry apple wood as it combines well with turkey.
The preferred weight for smoked turkey fans is 15lb. Each lb of bird should smoke for 40 minutes, so 15lb should cook for 12 hours.
While you are adding the seasonings, do it gently to prevent the skin from peeling off the carcass. You can help yourself with some wooden chopsticks.
Turkey can be tricky, but don’t be down. As long as temperature is right and you give it the time to soak the salt and season flavors, your meal will be a 5-star hit!
Still having doubts? Contact us and we will help you do your best out of this recipe.
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