Electric Smoked Turkey Recipe: Best, Juicy Turkey

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Smoking a turkey in an electric smoker is the ideal way to infuse rich, woodsy flavors into your bird. It also doesn’t need the constant attention and adjustment required by traditional smoking methods.

This method of cooking not only gives an addictive depth of flavor but also ensures that the turkey remains succulent and moist. Whether you’re hosting a holiday feast or simply want to impress your family with a weekend dinner, an electric smoker can make the cooking process enjoyable and relatively hands-off!

To cook the perfect smoked turkey, it’s essential to begin with proper preparation. This includes choosing the right turkey, thoroughly thawing it if it’s frozen, and seasoning it to complement the smoking process.

After preparing your turkey, you’ll need to get your electric smoker ready. Make sure it’s preheated to the appropriate temperature and add your choice of wood chips to achieve the desired smoke flavor.

The actual cooking process requires monitoring the internal temperature of the turkey to ensure it’s perfectly done. You’ll also need to maintain the correct smoker conditions to get the best results.

Key Takeaways

  • Proper preparation leads to a moist and flavorful smoked turkey.
  • An electric smoker simplifies the smoking process with its consistent temperature control.
  • Monitoring internal temperature is key to ensuring a perfectly smoked turkey.

Preparing Your Turkey

Selecting and Defrosting the Turkey

Selecting the right turkey is imperative. I opt for a frozen turkey since they are widely available and can be bought in advance.

For defrosting, I make sure to allot enough time. I give about 24 hours of thawing time in the fridge for every four pounds of bird. This slow thaw ensures the turkey defrosts evenly and safely.

Brining for Flavor and Moisture

A good brine makes all the difference between a dry turkey and a moist turkey. I use a wet brine which consists of a solution of water, plentiful kosher salt, and often sugar and spices.

The turkey should be submerged for 12 to 24 hours. A brine recipe might also include aromatic herbs for added flavor.

I find the brining process, whether a quick dry brine with a salt-based mixture or a traditional wet one, completely necessary for a juicy turkey!

Applying the Rubs and Seasonings

Finally, for the seasonings, I use both a dry rub and a wet rub.

The dry rub typically includes garlic powder, black pepper, paprika, and any other spices I fancy. For a wet rub, I combine my dry rub with a binder like olive oil, vegetable oil, or melted butter to help it stick to the turkey.

I carefully rub these mixtures all over the turkey, not forgetting the cavity, to ensure every bit is seasoned to perfection.

Getting the Smoker Ready

Choosing Your Wood

When it comes to imparting that irresistible smoky flavor, I’m quite particular about the wood I use.

My go-tos are typically hickory for its strong, traditional smoke flavor, and cherry for a sweeter touch. If you prefer a more subtle smokiness, oak is a great option, while mesquite adds a bold kick suited for those who love a hearty smoke profile.

In my electric smoker, I’ve found that using hickory wood chips gives my turkey just the right level of smokiness without it being overpowering.

Setting the Temperature

Temperature control is key for a perfectly smoked turkey. I like to preheat my electric smoker to 225°F (107°C), which provides a nice balance of indirect heat.

The low and slow approach to smoking ensures the turkey remains moist and tender. For precision, I always use a temperature probe placed into the thickest part of the turkey.

Remember, we’re aiming for that magic internal number of 165°F for food safety and doneness.

If you’re using a pellet grill, make sure to have enough pellets on hand and check the hopper to ensure it feeds the smoke consistently.

Cooking Your Turkey

Monitoring and Controlling the Smoke

When I smoke a turkey in an electric smoker, controlling the smoke is crucial for that perfect smoky flavor.

I start by preheating my smoker to the ideal temperature of 225°F to 275°F, depending on how much time I have. For a whole turkey, a lower temperature will necessitate a longer cooking time, resulting in a more pronounced smoky flavor.

To achieve the best-smoked turkey, I add a mix of wood chunks or chips — apple or hickory are my personal favorites for turkey.

It’s essential to monitor the smoke: if it gets too billowy white, it’s too much, but thin blue smoke is perfect. I keep a balance, ensuring the turkey absorbs that delicious smoky flavor without it becoming overpowering.

Checking the Internal Temperature

I always keep a meat thermometer handy to check the internal temperature, which is crucial for the turkey to be safe to eat and perfectly cooked.

The thickest parts, specifically the breast meat, legs, and thighs, should reach an internal temperature of 165°F to ensure the turkey is thoroughly cooked.

Here’s a brief breakdown of what I look out for:

  • Breast: 165°F
  • Thighs and legs: 165°F (sometimes these can be a bit higher, but 165°F is the minimum)

I also allow the turkey to rest before carving to let the juices redistribute throughout the meat. This ensures every bite is as succulent as can be.

Remember, the internal temperature of the turkey will continue to rise slightly after it’s taken out of the smoker. So, I often pull it out a few degrees before hitting the target temperature.

Throughout the process, I adjust the temperature control on my electric smoker as needed. I also keep an eye on the thermometer to guarantee the turkey is cooking evenly and developing that irresistible, tender smoky flavor.

Finishing Touches and Serving

After hours of smoking your turkey, make sure to give it the proper finish to bring out its flavor and ensure the skin is perfectly crispy.

Resting and Carving the Turkey

Before carving, I always let my turkey rest. This isn’t just a safety tip, but also the best way to ensure all those delicious juices redistribute throughout the meat, keeping it exceptionally moist.

I wrap it loosely in aluminum foil and let it sit for about 30 minutes.

Carving is an art form, and doing it right ensures every plate has the ideal mix of juicy meat and that irresistible crispy skin.

Here’s my step-by-step approach to carving:

  1. Remove the String: If you tied the legs together, now’s the time to cut the twine.
  2. Legs and Thighs:
    • I locate the joint connecting the leg to the body and slice through it, separating the leg and thigh from the rest of the turkey.
    • I then separate the thigh from the leg by cutting through the joint that connects them.
  3. Breast Meat:
    • I remove the whole breasts by cutting along the breastbone, then slicing the meat crosswise into portions.
  4. Wings: Similar to the legs, the wings are removed by slicing at the joint.

As for the other parts of the turkey like the neck and giblets, I save them to make a flavorful gravy or to add depth to my stuffing. Leftovers, if there are any, are great for sandwiches or to inspire tasty dishes for the days following the feast.

Remember to clean your turkey cavity with paper towels before smoking, and consider filling it with aromatics if you’re not stuffing it.

I sometimes mix brown sugar and onion powder to create a rub that complements my smoked turkey breast perfectly.

To keep the turkey moist while it smokes, basting is key. I like using apple juice for its subtle sweetness.

Best Electric Smoked Turkey Recipe
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Best Electric Smoked Turkey Recipe

Recipe by thisrecipelifeCourse: Lunch
Servings

8

servings
Prep time

1

hour 
Cooking time

4

hours 

With separate wet and dry rubs plus a brine, this turkey boasts incredible flavor and juicy tenderness.

Ingredients

  • For the Brine:

  • 1 gallon water

  • 1 cup kosher salt

  • 1/2 cup brown sugar

  • 2 bay leaves

  • 1 tablespoon black peppercorns

  • 1 tablespoon whole allspice

  • 1 tablespoon dried rosemary

  • 1 tablespoon dried thyme

  • 1 lemon, quartered

  • 1 orange, quartered

  • Ice cubes

  • For the Dry Rub:

  • 2 tablespoons smoked paprika

  • 1 tablespoon kosher salt

  • 1 tablespoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary

  • For the Wet Rub:

  • 1/4 cup olive oil

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons maple syrup or honey

  • 2 cloves garlic, minced

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon black pepper

  • Additional Ingredients:

  • 1 whole turkey (12-14 lbs), thawed if frozen

  • Wood chips (such as apple, hickory, or cherry) for smoking

Directions

  • Brine the Turkey:
  • In a large pot, combine the water, kosher salt, brown sugar, bay leaves, peppercorns, allspice, rosemary, and thyme. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve.
  • Remove from heat and let the brine cool to room temperature.
  • Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey. Add the lemon and orange quarters. Seal the bag or container and refrigerate for 12-24 hours.
  • If needed, add ice cubes to the brine to keep the turkey cold.
  • Prepare the Dry Rub:
  • In a small bowl, combine the smoked paprika, kosher salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Mix well.
  • Prepare the Wet Rub:
  • In another bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, Worcestershire sauce, smoked paprika, thyme, rosemary, and black pepper. Mix until well combined.
  • Prepare the Smoker:
  • Preheat your electric smoker to 225°F (107°C) according to the manufacturer’s instructions. Add your preferred wood chips for smoking.
  • Season the Turkey:
  • Remove the turkey from the brine and pat it dry with paper towels.
  • Generously rub the dry rub all over the turkey, including under the skin and in the cavity.
  • Brush the wet rub over the entire surface of the turkey, ensuring it is evenly coated.
  • Smoke the Turkey:
  • Place the turkey in the preheated smoker, breast side up.
  • Smoke the turkey at 225°F (107°C) for about 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
  • Rest and Serve:
  • Once the turkey is cooked, remove it from the smoker and let it rest for 20-30 minutes before carving.

Frequently Asked Questions

When it comes to smoking a turkey in an electric smoker, I understand that you might have some questions. Below, I’ve addressed common questions to help you smoke your turkey to perfection.

What is the ideal temperature to smoke a turkey in an electric smoker?

The ideal temperature range for smoking a turkey in an electric smoker is typically around 225°F to 275°F. To ensure food safety and perfect doneness, the turkey should reach an internal temperature of 165°F before consumption. Here’s a detailed guide on temperature.

How do you keep a turkey moist when smoking it?

To keep the turkey moist during smoking, I recommend using a brine solution before smoking to infuse moisture and flavor. Additionally, basting the turkey with a mixture of its juices or a simple marinade can help maintain its moisture throughout the cooking process.

What’s the best wood to use for smoking a turkey in an electric smoker?

The best woods for smoking turkey are typically fruitwoods like apple and cherry, as well as hickory, for a stronger flavor. These wood types complement turkey’s flavor without overpowering it. Explore suitable wood options for turkey.

How do you prepare a turkey for smoking in an electric smoker?

Preparing a turkey for smoking involves a few steps. First, thaw it thoroughly if frozen. Then, remove any excess skin or fat and apply a dry rub or marinade. It’s important also to tie the legs close to the body to promote even cooking. Discover turkey preparation steps.

Can you give tips for smoking a turkey breast in a Masterbuilt electric smoker?

When smoking a turkey breast in a Masterbuilt electric smoker, it’s helpful to start with a simple brine or marinade for flavor and moisture. Then, set the smoker to a steady 275°F and use wood chips that complement poultry. Keep an eye on the internal temperature to ensure it reaches 165°F. Get more tips for a Masterbuilt smoker.

What are the steps to follow when smoking a 20lb turkey in an electric smoker?

Smoking a 20lb turkey in an electric smoker typically requires setting the smoker to about 225°F. Then, cook the turkey for 30-40 minutes per pound.

Ensure there’s consistent smoke. Also, make sure the turkey’s internal temperature reaches 165°F for safe and savory results. Lastly, always rest the turkey before serving to allow juices to redistribute.