Thanksgiving is, without a doubt, the most important food holiday of the year. And, of course, the centerpiece of any Thanksgiving feast is the turkey. But not just any old turkey will do—oh no!
This is the time of year to go big or go home, which is why we’re here to show you how to make the best smoked turkey that your family and friends have ever tasted. Believe us, with our help; you can’t go wrong.
You can also check our articles on Electric Smoker Wood Chips: All You Need to Know, How to Make Smoked Chicken Quarters.
Choose the Perfect Turkey
The first step in making a great smoked turkey is choosing the right bird. When it comes to turkeys, bigger is almost always better.
A larger turkey will not only feed more people but will also be juicier and more flavorful. That’s because there’s a higher ratio of dark meat to white meat on a bigger bird.
Dark meat is richer and has more fat, which means it’s more flavorful and moist. If you’re Feeding a large crowd, you might even want to consider getting two smaller turkeys instead of one big one.
Thawing your Turkey
Once you’ve chosen your perfect turkey, it’s time to start thawing it. The best way to thaw a frozen turkey is in the fridge. Simply place your frozen bird in the fridge and allow it to thaw slowly over the course of several days.
Never try to speed up the process by thawing your turkey at room temperature or in hot water—this can cause bacteria to form and make your turkey unsafe to eat.
Clean and Trim the Turkey
When your turkey is thawed and ready to go, it’s time to clean and trim it. Start by removing the giblets (the heart, liver, and neck) from inside the cavity of the bird. These can be saved and used to make gravy or stuffing if you’d like.
Next, remove any excess fat from around the cavity and outer surface of the turkey. Then, give your bird a good rinse under cold water. Once your turkey is cleaned and trimmed, it’s time to start preparing it for smoking.
Brining your Turkey
One vital step in making a great smoked turkey is brining it overnight. Brining helps keep your turkey moist during cooking by ensuring that it retains its natural juices. It also adds flavor and makes the skin crispy and delicious.
To brine your turkey, simply combine 1 cup of kosher salt with 1 gallon of cold water in a large container or stockpot big enough to fit your whole turkey.
Submerge your thawed (but still rinsed) bird in the brine solution, cover it, and stick it in the fridge overnight. In the morning, remove your bird from the brine, rinse it off, and pat it dry. Your bird is now ready for smoking!
Smoking your Turkey
Now, it’s time for the moment you’ve been waiting for: smoking your turkey. To smoke your turkey, you’ll need to set up your smoker according to the manufacturer’s instructions. Then, once it’s preheated, it’s time to cook.
Place your rinsed and patted-dry turkey on the rack in the smoker, making sure that it’s not touching the sides or the top of the smoker. Then, set the temperature to 250 degrees Fahrenheit and let your turkey smoke for about 30 minutes per pound.
So, if you’re smoking a 12-pound turkey, it should cook for about 6 hours.
Once your turkey is cooked through, remove it from the smoker and let it rest for at least 20 minutes before carving. This will help ensure that all of the juices stay inside the bird, making it even more flavorful and delicious.
The Best Rubs and Seasonings for a Masterbuilt Smoked Turkey
There are a variety of different rubs that you can use on your smoked turkey. Some of the most popular options include:
Savory Spice Blend
This savory spice blend is perfect for smoked turkey. It’s made with a blend of rosemary, thyme, sage, and garlic, which will give your turkey a delicious herb flavor. Moreover, the combination of these spices will make your house smell amazing!
Applewood Seasoning
If you want to add a touch of sweetness to your smoked turkey, try using applewood seasoning. This rub is made with sugar, salt, paprika, onion powder, and applewood smoke flavoring, which will give your turkey a slightly sweet and smoky flavor.
Cajun Seasoning
Cajun seasoning is a great option if you want to add some heat to your smoked turkey. This spice blend is made with cayenne pepper, paprika, garlic powder, onion powder, black pepper, and oregano. It’s perfect for anyone who loves spicy food!
Citrus-Herb Seasoning
This Citrus-Herb Seasoning is another great option for smoked turkey. It’s made with orange zest, lemon zest, garlic powder, onion powder, thyme leaves, basil leaves, and rosemary leaves. This blend of spices will give your turkey a bright and fresh flavor that is perfect for summertime celebrations.
The Best Wood Chips for Smoking a Turkey in a Masterbuilt Electric Smoker
There are many different types of wood chips out there, and each one will give your turkey a different flavor. Here are some of the best options for smoking turkey in a Masterbuilt electric smoker:
Hickory Wood Chips
If you’re looking for a classic smoky flavor, then hickory is the way to go. Hickory has been used for smoking meats for centuries, and it’s still one of the most popular woods for smoking today.
When using hickory wood chips, you’ll want to be careful not to use too much, as it can make your meat taste bitter. A little bit goes a long way with hickory, so start with a small amount and add more if needed.
Maple Wood Chips
Maple is another popular choice for smoking meats. Maple gives your meat a sweeter flavor, which is why it’s often used for seafood. If you’re smoking a turkey, maple is a great option if you’re looking to add a little sweetness to the flavor profile.
As with hickory, you’ll want to be careful not to use too much maple, as it can make your meat too sweet. A little goes a long way. Add more as needed.
Oak Wood Chips
Oak is another good option for smoking meats. It delivers a robust flavor that pairs well with poultry. Oak is also a good option if you’re looking for something that’s not too sweet or too smoky. Start with a small amount of wood, and add more as needed until you achieve the flavor profile you desire.
Refilling the Wood Chips
You’ll need to refill the wood chips every hour or so, depending on how much smoke you want. To do this, simply remove the chip tray from the smoker, add more wood chips, and then place the tray back in the smoker. It’s that easy!
Our Favorite Sides for Smoked Turkey
While smoked turkey is delicious on its own, it’s even better when served with some tasty sides. Here are three of our favorites that are sure to please your guests this holiday season.
Mashed Potatoes
Mashed potatoes are always a hit, and they go especially well with smoked turkey. For an extra-special touch, try using Yukon Gold potatoes for a buttery flavor and adding some shredded cheese to the mix. Yum!
Green Beans
Green beans are a classic side dish that pairs well with just about anything. For a Smoky twist on this old favorite, try sauteing the green beans with some garlic and onions before adding them to your serving dish. Delicious!
Cranberry Sauce
What would Thanksgiving be without cranberry sauce? This tart and sweet side is the perfect complement to smoked turkey. For an even tastier dish, try making your own cranberry sauce from scratch. It’s easier than you might think and so worth it!
What to do with Leftover Turkey?
If you’re lucky enough to have any turkey left over after your feast, there are plenty of delicious ways to use it up. Here are a few of our favorites:
Turkey Soup
This is a great way to use up those turkey carcasses, too! Simply simmer the carcasses in water for several hours, then remove them and add your favorite vegetables—carrots, celery, onion, garlic, etc.—and some seasonings.
Let the soup simmer for another hour or so, then add your leftover smoked turkey. Voila! Delicious turkey soup.
Turkey Pot Pies
These are easy to make and can be frozen for later. Simply fill some individual pot pies with a mixture of chopped smoked turkey, carrots, peas, and cream of chicken soup (you can also add some chopped onions and celery if you like).
Top with a pre-made pie crust or some puff pastry, and bake at 350 degrees until the crust is golden brown. Yum!
Turkey Enchiladas
These are perfect for a quick weeknight meal. Simply shred your leftover smoked turkey and mix it with some shredded cheese and your favorite enchilada sauce.
Roll it up in some soft tortillas, top it with more sauce and cheese, and bake at 350 degrees until bubbly and hot. Serve with sour cream and salsa on the side. So good!
Turkey Salad Sandwiches
A simple lunchtime favorite that everyone will love. Just mix together some chopped smoked turkey breast, mayonnaise, diced celery, salt, and pepper. Spread it on some sliced bread (white or wheat), add a few slices of tomato or lettuce if you like, and enjoy!
Easy Masterbuilt Turkey Recipe
Ingredients
1 turkey (10-12 pounds), thawed
For the Brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon cold water
Aromatics
1 onion, quartered
1 head garlic, halved crosswise
1 carrot, cut into thirds
1 celery stalk, cut into thirds
1/2 bunch fresh thyme
1/2 bunch fresh rosemary
For the Rub
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons freshly ground black pepper
1/4 cup olive oil
To smoke the Turkey
1 pound hickory wood chips, soaked in water for 30 minutes
1 (14-ounce) can chicken broth
Instructions
To Brine your Turkey
1. Combine the salt, brown sugar, and water in a large container or stockpot, and stir until the salt and sugar have dissolved.
2. Add the turkey to the brine, making sure it’s completely submerged. Cover and refrigerate for at least 8 hours or overnight.
3. Remove the turkey from the brine, and rinse it inside and out with cold water. Pat it dry with paper towels.
To make the Rub
1. Combine the paprika, garlic powder, onion powder, thyme, pepper, and olive oil in a small bowl, and mix well.
2. Rub the mixture all over the turkey, inside and out.
To smoke your Turkey
1. Preheat your smoker to 250 degrees F.
2. Place the turkey on the rack inside the smoker, and add the wood chips to the smoker box.
3. Smoke the turkey for 6 hours or until it reaches an internal temperature of 165 degrees F.
4. Remove the turkey from the smoker, and let it rest for 20-30 minutes before carving. Enjoy!
Use a Proper Knife for Carving your Turkey
A good, sharp carving knife is the key to carving a turkey. Look for one that’s about 8 inches long, with a sharp, serrated blade. A carving fork can also be helpful in holding the turkey steady while you carve.
Masterbuilt Smoked Turkey FAQs
Should you spatchcock the turkey?
No, you don’t need to spatchcock the turkey before smoking it. This technique is often used with chicken, but it’s not necessary with turkey. The smoking process will cook the turkey evenly, so there’s no need to worry about that.
How long does it take to smoke a 12 pound turkey at 225?
It will take about 8 hours to smoke a 12 pound turkey at 225 degrees.
Is it better to smoke a turkey at 225 or 250?
The answer may depend on your preferences. If you like your turkey to be moist and tender, then smoking at a lower temperature is the way to go.
However, if you prefer your turkey to have crispy skin, then smoking at a higher temperature is the better option. Ultimately, the best way to find out is to experiment and see what works best for you.
How to get crispy skin on your Masterbuilt smoked turkey?
1. First, make sure your turkey is completely dry before putting it in the smoker. Pat it down with paper towels, inside and out.
2. Next, rub the skin with a little bit of olive oil or vegetable oil. This will help it to become crispy during the smoking process.
3. Finally, smoke the turkey at a higher temperature, around 250-275 degrees Fahrenheit. This will help the skin to become crispy and golden brown.
What about basting or spraying butter?
You don’t need to worry about basting or spraying butter when smoking a turkey. The smoking process will keep the turkey moist, so there’s no need for additional basting.
However, if you prefer, you can still baste the turkey with some of the juices from the bottom of the pan. This will give it a little extra flavor.
Should you inject the turkey before smoking?
Injecting the turkey before smoking is not necessary. The smoking process will ensure that the turkey is moist and flavorful. However, if you want to inject it, you can use a marinade of your choice. Just be sure not to overdo it, or the turkey will be too salty.
How much wood smoke to use on a turkey?
You don’t need to use a lot of wood smoke when smoking a turkey. A few wood chips or chunks will be enough. Use milder wood such as hickory or oak. You don’t want the smoke to be too overpowering.
How do you know when a turkey is done smoking in a Masterbuilt electric smoker?
The best way to know when a turkey is done smoking is to use a meat thermometer. Insert the thermometer into the thickest part of the turkey, making sure not to touch the bone. The turkey is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion
Smoked turkey is a delicious alternative to traditional roasted turkey, and it’s easy to make in a Masterbuilt electric smoker. Just follow the steps above, and you’ll have a perfectly smoked turkey that everyone will enjoy.
We hope that this article on how to make Masterbuilt smoked turkey was helpful. Be sure to check out our other articles for more great tips and recipes. Happy smoking!