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141 Facts What Temperature To Smoke A Turkey In A Masterbuilt Electric Smoker | How to Smoke a Turkey in an Electric Smoker: Easy Masterbuilt Turkey

  • A great guideline is 30 minutes per pound at 225 degrees F. A 10 pound turkey should take about five hours. If you’re smoking it at 250 degrees F, it will take about 25 minutes per pound. - Source: Internet
  • The time you will spend smoking your turkey delicacy depends on a number of factors such as the turkey size. Different parts of a turkey smoke at different rates. For instance, the time you spend smoking a whole turkey differs from the time you spend smoking turkey wings alone. - Source: Internet
  • The best woods for smoking turkey are mild hardwoods. So try to avoid hickory or mesquite, as these can both overpower the flavor of your turkey. Instead go for something a bit more subtle, like apple of cherry. These are both quite sweet, but tend to complement turkey very well. - Source: Internet
  • Welcome to the arena of turkey smoking. A smoked turkey makes a delicious meal, but many people are unsure how to smoke a turkey in an electric smoker. Masterbuilt digital smokers make it easy to smoke a whole turkey. - Source: Internet
  • Thanksgiving is the best holiday of the year. That’s right, the best. Why? Because it’s all about one thing…turkey. - Source: Internet
  • If this is your first time smoking a turkey, it’s probably best to pick either a brine and rub or brine and injection. You’re already adding an extra layer of taste from the smoking, and you don’t want to overpower your turkey. You can always adjust the flavors later after you’ve had a few practice runs. - Source: Internet
  • The issue with this, however, is that because you have to remove so many racks, you’ll need to place your turkey on the lowest rung which is very close to the heat source. This might make for uneven cooking. Thus, it is best to stick with a turkey that is between 10-14 pounds. Be sure to measure both the height and width of your smoker and your turkey to be sure it can fit. - Source: Internet
  • This complete guide on how long to smoke a turkey in a Masterbuilt electric smoker will solve your suspense. First, you have to master how to smoke a turkey in electric smoker. This way, you will automatically understand the length of time to spend smoking turkey in your Masterbuilt equipment. - Source: Internet
    1. When the smoker is hot enough, place the bird on the cooking grate with the breast side facing up. Close the lid. - Source: Internet
    1. 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. - Source: Internet
    1. Check the internal temperature of the thigh meat. If it hasn’t reached 180 degrees, put the bird back on the smoker to finish cooking. - Source: Internet
  • Smoking turkey is entirely based on personal preference. Depending on your preference, wings, breasts, legs, etc., can be sliced and smoked. - Source: Internet
  • Before jumping in the smoking times and temperatures, first let’s explain why smoking a turkey is just as easy as cooking any other poultry or red meat. I think that smoking meat is one of the life’s simple pleasures. It involves delicious food, fire and it gets you outdoors. What could be more awesome than that? - Source: Internet
  • Smoked turkey is one of the most iconic crowd pleasing smoking recipes out there. But with every step of the process key to enhancing the flavors of the bird, there’s a lot that’s easy to get wrong. Here’s how to smoke turkey in an electric smoker. - Source: Internet
  • Preparing your turkey before smoking is one of the most important steps. This is the step where you add all the ingredients and flavor that garnishes your meat. If you can do this process rightly, you have a great chance at making a delicious turkey. There are five critical steps you should take to prepare your turkey for smoking. - Source: Internet
  • Porter Road Whole Turkey This pasture-raised turkey is between 13 and 15.5 lbs, and can serve up to 15 people. Check Latest Price - Source: Internet
  • Put the lid on the smoker and preheat it to between 275 to 300 degrees Fahrenheit if it’ll go that high. The Brinkmann I have will only get up to 225 degrees on a warm, windless day. Like I said before, it’s severely under powered. - Source: Internet
  • Turkey Wings For the wings part of the turkey, set the smoker at 225°F and cook them for about 1.5-2 hours in total. Turkey Wings Smoking Times Smoker Temperature: 225°F Smoki ng Time: 1-2 Hours Finished Internal Temperature: 165°F - Source: Internet
  • If you are looking for a convenient side dish to go with your turkey, try smoking some whole sweet potatoes. You can do these on the top rack above the turkey during the last 2 to 3 hours of smoking. Do not place them below the turkey that is not fully cooked. - Source: Internet
  • Many things will factor into your turkey smoking time. The weight of the bird and the weather are two of the biggest. The type of meat you’re working with will dictate smoke time too. - Source: Internet
  • This will result in a soggy chicken. My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside. 2. - Source: Internet
  • On average, it will take about 1 hour to completely smoke a turkey at a temperature of 225 °F. A good way you can also determine the time of smoking is to multiply the number of pounds of the turkey by 30 minutes. It means if the turkey is 22 pounds, it will take about 11 hours. Even though there is no standard time, close monitoring will help you not miss the time when your turkey is done. - Source: Internet
  • A larger turkey can build bacteria on the inner parts of the meat at low cooking temperatures. If you have a 20 lb turkey and want that smoke flavor, I would smoke it at 275°F for 60 minutes and then do the rest in the oven at 350°F. It might not have as much smoke flavor, but at least you won’t get anyone sick. - Source: Internet
  • Okay, maybe it’s about giving thanks and being grateful for what you have. And maybe it’s about spending time with family and friends. But honestly, what we really care about is the turkey. But how are you going to cook it? - Source: Internet
  • If you have to smoke 12-pound turkey for instance, you have to spare at least 8 hours for the exercise. However, this might not be the case for a smaller-sized turkey. Wondering how this variation comes about? You are at the right place. - Source: Internet
    1. 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. - Source: Internet
  • The last one I did, I pulled out of the smoker at 145-150’ IT and finished in the oven like described until it hit 169. Then I let it rest and then refrigerated until the next day then deboned it and into vac bags. It was the best turkey I ever had. - Source: Internet
  • You can locate the gizzard either inside the main or neck cavities. The latter you’ll be able to find between the wings of a turkey. Finish by rinsing the inside of the bird with cold running water. - Source: Internet
  • You should be careful smoking very large birds in an electric smoker, especially since using a smoker is a low and slow cooking method. When cooked low and slow, cooking time is longer which means it’ll take a longer time to reach the desired internal temp. As cooking times increase, the number of bacteria within the bird can also increase, because the inner meat is taking longer to cook. - Source: Internet
  • When smoking turkey, 275 degrees is our preferred temperature. This gives the smoker plenty of time to do its work while cooking the meat to a safe temperature—and within a reasonable time frame. At this temperature, the bird should cook at a rate of 20 to 25 minutes per pound. - Source: Internet
  • I used traditional seasoning herbs and spices before smoking the turkey. The smell and flavor of the smoked turkey is unforgettable. Follow the instructions to cook the perfect smoked turkey. - Source: Internet
  • If you are in a hurry and don’t have all day to dedicate to cooking the turkey, then there is one cooking method which will make it to cook faster. The best way to speed up the cooking process for your turkey is to spatchcock it. Spatchcock is a cooking technique, where you butterfly the turkey by cutting the backbone out, and as a result, the cooking time is reduced significantly. You can read more about this amazing method down below. - Source: Internet
  • There is no standard time for smoking a turkey, but there are many factors that determine how long it would take to completely smoke a turkey. These factors include the size and shape of the turkey, the temperature of smoking the turkey, and the rate of opening and closing the electric smoker. Consider all of these factors to know how long it would take to cook your turkey. - Source: Internet
  • Also, it depends on the electric smoker you choose – whether you will smoke successfully. Choose Masterbuilt models for easy turkey smoking. And whether you want to smoke like a pro or attempt to do so, this guide will give you the steps to success. - Source: Internet
  • A spatchcocked bird allows the underside of the turkey to cook without having to turn it during cooking. More surface area is exposed as it sits flatter on the grill grates. The spatchcock method is simple. You will need: - Source: Internet
  • Some pitmasters opt for the “high to low” technique. This involves starting the smoker at a high temperature, then lowering it to 300 degrees after the first 30 minutes. The high to low method seals in the juices and creates a nice crispy skin. - Source: Internet
  • When you have your turkey well cleaned, it is time to brine and season it. It is a critical stage because how you combine them determines a lot about how your turkey will taste. Follow the stepwise process below to make the best-smoked turkey. - Source: Internet
  • Welcome to the world of turkey smoking. Smoking a whole turkey is no longer a hassle if you have a great Masterbuilt digital smoker. How to smoke a turkey in an electric smoker is quite friendly and enjoyable if you have the right tools of work. - Source: Internet
  • How to Smoke a Turkey in an Electric Smoker: Easy Masterbuilt Turkey The star of any Thanksgiving feast. Smoking a turkey in an electric smoker is so easy and produces fantastic results. 4.70 from 10 votes Print Pin Prep Time: 2 days Cook Time: 6 hours Servings: 10 people Calories: 504 kcal Author: Mike Sessler Ingredients 10 lb Turkey thawed For the brine 2 cups Kosher salt - Source: Internet
  • Turkey Breast For grilling turkey breast, preheat the grill to high heat (or about 350°F) and set up for indirect heat. You should cook it for about 1-2 hours. Turkey Breast Grilling Times Grill Temperature: 355°F Smoki ng Time: 1-2 Hours Finished Internal Temperature: 165°F - Source: Internet
  • Another thing you should pay attention to is the temperature of the turkey you want to use. Never go with a frozen turkey. Apart from the fact that this could be dangerous, smoking a frozen turkey will leave your turkey with uneven spots of hot and cold flesh. - Source: Internet
  • When you have turkey ready for smoking. The first thing is to fire your electric smoker and get it to 350°F. When it starts to produce smoke, turn it down to 250 – 220 °F and place your turkey in it. Keep it at that temperature for the next 10–12 hours. - Source: Internet
  • Hello everyone, I’m new here and needed some tips for turkey day smoking this year. I browsed quite a few forums here before joining. We have quite a few electricity powered devices to user. We have the above mentioned smoker: - Source: Internet
  • The above guide offers sufficient tips on the ideal procedure of smoking a turkey in an electric smoker. There are high chances of over-brining your meat. Leaving it for too long also makes it salty. The best option here is to be timely with your smoking. - Source: Internet
  • Poultry, like your turkey, can be cooked at a higher temperature and a shorter cooking time. This means less time on the grill. You can shave off about half the time when smoking a turkey. Plan for about 30-40 Minutes per Pound at around 240°F. It’s even okay if you get to 275°, but we wouldn’t suggest going much higher. - Source: Internet
  • My advice is to choose a bird that’s 12 to 14 pounds. I don’t recommend going over 15 pounds. When choosing your turkey, keep in mind the size of your electric smoker. - Source: Internet
  • Start cleaning your turkey thoroughly by removing the neck, gizzard, and other parts inside the turkey. Do this by reaching inside the turkey and remove the neck. If the bird is completely thawed then you should find that the neck is loose inside the cavity. - Source: Internet
  • A water smoker and a chilly forecast don’t play well together. Colder air outside the grill means it will be more difficult to regulate temperature inside the smoker. That said, you can still achieve ideal heat with some smoking tricks and tips. Take steps to insulate your smoker in advance. There are a few methods to achieve this: - Source: Internet
  • Preheat electric smoker to 225°F (107°C). Apply a thin layer or cooking oil to cooking grate, and add a handful of wood chunks to smoker box. Cook for 40 minutes per pound of turkey, about 8-10 hours. Aim for internal temperature of 165°F. - Source: Internet
  • You could go the traditional route and roast it. Or you could try the deep fried approach. But if you want to save room in your oven, and avoid a deep fried disaster, why not give smoking a try? But how long to smoke a turkey? Well, it depends on a lot of factors. I am going to show you detailed smoking times and temperatures for whole turkey and specific parts. - Source: Internet
    1. 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. - Source: Internet
  • Initially, brining was used to preserve meat and other household items, but since the evolution of smoking, its use has evolved. Brining is an important process in keeping your turkey ready for smoking. It involves treating your bird with salt to make it retain moisture while being smoked for a long period. This process allows your meat to absorb enough flavor and ingredient and also prevent the turkey from drying out. - Source: Internet
  • We are trying to get our turkey smoked just right for Thanksgiving. We are currently cooking our second one now. The first was last weekend, 14 lbs and was completely done in 3 hrs which is the half the time it should have taken. - Source: Internet
  • The ideal internal temperature of your meat that you want to reach is 160°F/70°C. Use a meat thermometer probe to gauge the temperature of your meat (if you don’t have one then check out my thermometer guide here). Once you have reached the desired temperature, remove the bird from the smoker. - Source: Internet
  • Smoked turkey is amazingly pleasing to everybody. If you are having your family or friends at your place, smoked turkey is the best way to give them the lasting memory they deserve. Interestingly, making a smoked turkey is not as difficult as many people often imagine. Therefore, if you have a responsibility to make the next smoked turkey at your house or friends’ meetup, cheer up, you are about to find out the stepwise procedure of making a spicy smoked turkey. - Source: Internet
  • The Masterbuilt Electric Smoker is the right equipment to cook a delicious smoked turkey. You need time and patience while cooking the smoked turkey. The size of the turkey matters. Always buy a turkey that fits in your smoker. - Source: Internet
  • Red meats, like pork and brisket, will take longer to smoke and need that constant 225°F heat. You want this to take time. The long duration and low temperature allows the fat to permeate the meat. Lean meats don’t have a high fat content. - Source: Internet
  • For this I recommend using two types of rub. One is a dry rub, which you should apply to the cavity. The other is a wet rub, which you should apply to the outside of your turkey. The reason for this is that a wet rub will stick to the outside surfaces of the bird much better. - Source: Internet
  • As I mentioned in the upper paragraphs, you can make some amazing recipes with your leftover turkey meat. But, how can you properly reheat it, so you can use on recipes? To avoid the meat drying out when reheating, just simply wrap it using aluminum foil and warm it on low and slow method, at 275°F in oven for around 35-45 minutes. To be sure that the meat is reheated completely, you can use a thermometer to check if the temperature of it has reached 130°F. For best results, make sure to reheat smaller batches of meat in aluminum foil. If you like the crispy skin, then place the skin side down in a hot oiled skillet to give it the finishing touch. - Source: Internet
  • Don’t throw away the drippings. You will find juice and browned bits in your roasting pan after the turkey has finished cooking. Keep these for making turkey gravy. You can also make giblet gravy with the leftover neck and giblets after removing the turkey from its package. - Source: Internet
  • Even though, we set all of the dials as low as possible we can, in return, our meat smokes so fast. Don’t worry. Here is the solution. - Source: Internet
  • There is probably nothing compared to having a smoked turkey on a round table with your friends and family. It is then much more fun when you smoked the turkey yourself. The fun, sensation, and jokes around that can be compared to nothing. The good news is that experiencing this has now become an easy task. All you need do is to follow every single step that we have discussed up the article. - Source: Internet
  • It’s possible to find smaller birds for sale in the supermarket. When shopping, remember to plan on about 1-1/4 pound of turkey per person. You can round up or down, depending on the circumstances—and most importantly, whether or not you want leftovers. - Source: Internet
  • Assuming that your 14 pound bird fits in the smoker, smoke it using the steps detailed in the directions below. A 14 pound bird will usually fit. However, I don’t recommend going too much over this size. - Source: Internet
  • As a general rule, I plan 1 1/2 pounds of turkey per person. I am taking in consideration that your turkey will weight less than 15 pounds, so it will easily feed around 10-12 people. Have in mind that you are going to cook a whole turkey, including all the bones, skin, wing tips and a lot of other parts which are not going to be consumed by anyone. 1 1/2 pounds of meat per person is more than enough for anyone and to also have some leftovers for sandwiches the next day. If you are planning to cook for more than 12 people, then you can look for a larger than 15 pound turkey or just cook two or three medium sized turkeys. - Source: Internet
  • For checking the turkey’s internal temperature, you will need a meat thermometer. Apply some vegetable oil to the lower thigh, then insert the thermometer. Avoid stuffing the turkey while doing so. - Source: Internet
  • I’ve been smoking turkey in an electric smoker for several years now. I’ll admit, it wasn’t smooth sailing at first. Today, I’m bringing you my best turkey recipe with detailed instructions on how to smoke a turkey, so you won’t make the same mistakes I did. - Source: Internet
    1. 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. - Source: Internet
  • Herb Rubbed Smoked Turkey Yield: 16 Prep Time: 30 minutes Cook Time: 6 hours Total Time: 6 hours 30 minutes Smoking is a delicious way to prepare a whole turkey. All you need is the turkey, seasonings, time, and patience. Print Ingredients 12 to 14 pound turkey, prepared as directed above. - Source: Internet
  • Place the turkey on the middle rack of the smoker and set the timer to 6.5 hours approximately. The smoke time depends on the weight of turkey. It should smoke 30 to 40 minutes per pound. - Source: Internet
  • Whole Turkey For smoking a full turkey, set the smoker at 240°F. It is recommended to cook it for 30-40 Minutes per pound. A 8 pound turkey will take in average 4 hours while a larger, 12 pound turkey will take about 6 hours. Whole Turkey Smoking Times Smoker Temperature: 240 °F Smoki ng Time: 4-6 Hours Finished Internal Temperature: 165°F - Source: Internet
  • You’ll generally want to cook your smoked turkey for about 30-40 minutes per pound at 275 degrees F. This will help it to reach its proper internal temperature of 165 degrees F. Use an instant read thermometer to ensure that your turkey does register correctly before serving. - Source: Internet
  • Continue smoking the turkey in the electric smoker until its internal temperature reaches 160 degrees. Turkey is safely done at 165 degrees, but the internal temperature will continue to rise a bit after removing it from the smoker. Remove it from the smoker, wrap it in aluminum foil and let it rest for 10 to 15 minutes before slicing to serve. - Source: Internet
  • This is the most interesting part because it is where you perform the magic. Combining all the ingredients in the right proportion is the greatest determinant for how sweet your turkey will be. Some of the ingredients you will be using include oil, water, Worcestershire sauce, salt, garlic powder, onion powder, ground bay leaf, ground thyme, ground sage, finely ground black pepper. - Source: Internet
  • at 240 degrees Fahrenheit with the same temperature setting results in the same rate as smoking a whole turkey. Turkey’s breasts weigh about 6 pounds on average. Therefore, you will have to smoke it for 3 hours. Turkey Legs should be smoked at 225 degrees Fahrenheit. In general, Turkey Legs should be smoked for 4 hours. - Source: Internet
  • Turkey can be smoked at a smoker temperature as low as 225 degrees, but it’s much quicker if smoked at 275-300 degrees, or even higher. … I prefer to smoke whole turkeys at the 250 to 275 degree range. The skin gets good color, the turkey gets a good dose of smoke flavor and doesn’t take forever to finish cooking. - Source: Internet
  • How long you will spend smoking your turkey delicacy depends on several factors, including its size. Every part of the turkey smokes at a different rate. It takes longer to smoke a whole turkey than just smoking turkey wings. With this guide, you’ll know how to smoke turkey to perfection while considering all such factors! - Source: Internet
  • Depending on where you live, Thanksgiving weather can be unpredictable. Being at the end of November, you better be prepared for a cold snap. Nothing can put a damper on your turkey smoking plans quite like a sudden November freeze. - Source: Internet
  • Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. The breast of an average-sized turkey is approximately 6 pounds in weight. This implies that you will have to smoke it for 3 hours. - Source: Internet
    1. Place the apples, onions, and celery inside the turkey cavity. Secure the legs and wings with kitchen twine, if desired. - Source: Internet
    1. Apply cooking spray to the turkey skin to help the spices adhere. Rub the seasoning mixture all over the bird, inside and out. - Source: Internet
  • At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook. - Source: Internet
  • Measure: First and foremost, you’re going to want to make sure that you can fit your whole turkey into the smoker. Although your smoker may seem large enough to fit any turkey at first glance, this may not be true. Many people cite the fact that Masterbuilt has removable racks to allow bigger birds to fit in with no problem. - Source: Internet
  • Turkey Breast 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. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. Turkey Breast Smoking Times Smoker Temperature: 240 °F Smoki ng Time: 3-4 Hours Finished Internal Temperature: 165°F - Source: Internet
  • Never smoke a frozen turkey. Ever. This can be dangerous or even leave your meat with uneven hot and cold spots throughout its flesh. - Source: Internet
  • for example, an 8-pounder. Smoking a Turkey Breast at 240 degrees Fahrenheit with the same temperature setting results in the same rate as smoking a whole turkey. Turkey’s breasts weigh about 6 pounds on average. Therefore, you will have to smoke it for 3 hours. - Source: Internet
  • Set the smoker up in a wind free location. Put up a windscreen of some sort if necessary. A strong breeze prevents some smokers from heating up to maximum temperature, and with some electric smokers, like the under powered Brinkmann Gourmet electric smoker I used to use, it really causes problems. - Source: Internet
  • Depending on your needs, you will prepare any size of turkey, ranging between 8 and 20 pounds. If you are preparing it for a small family, 8 pounds can fit you. If it is f or commercial purposes like in the restaurant, you can go upto 20 pounds. - Source: Internet
  • You’ll also want to select a good dry or wet rub to place over the meat before placing it in the smoker. If you wish, you can finish your turkey off in the oven for extra crispy skin. No matter what, we’re confident you’ll love the results of having smoked your turkey. - Source: Internet
  • Like this site says it is all about the brine. I brine for a solid three days prior to the smoker. Depending if you want the “traditional” look to the full bird, I cut my bird up for the brining and smoking. Just easier in my mind, breasts, legs, thighs. - Source: Internet
  • Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. 6. Check every hour for smoke. - Source: Internet
  • The fast transition of your turkey from cold to hot (thawing) can be damaging to it. Therefore, go for freshly killed turkey, a white and clean one. If it has been previously refrigerated, make sure you get it to room temperature before you start smoking it. - Source: Internet
  • Step 4: Fill the bottom of the smoker with water and apple cider. Stack a drip pan on top of the water pan. Insert the applewood chips into the side drawer. - Source: Internet
  • Looking forward to fixing up a Masterbuilt smoked turkey for eager dinner guests? If so, there are a few things you need to know. In this post, I’ll dive into the ins and outs of preparing a turkey on a Masterbuilt electric smoker. I’ll also give you a few ideas for seasonings and reveal common mistakes you should avoid. Let’s get into the details. - Source: Internet
  • Note: This is an alternative to brining. However, if you want, you can do both. Just make sure not to add seasoned salt when injecting smoked turkey. - Source: Internet
  • 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. - Source: Internet
  • Add water and apple cider to the water pan in the bottom of the smoker. Place a drip pan on the next shelf above the water pan. Add the apple or pecan wood chips to the side drawer. - Source: Internet
  • You will need to have a meat thermometer to monitor the internal temperature of your turkey. Get it ready and brush some vegetable oil on the thigh, then insert the thermometer into the lower thigh. In so doing, avoid stuffing your turkey. - Source: Internet
  • Most of the people prefer to go for the simple salt and pepper combination. While the simple approach always works great, you can try a combination of salt, pepper, granulated garlic, granulated onion and maybe some paprika, if you are a fan of it. These spices will boost the flavor of your turkey and make it more enjoyable to eat, depending on your preferences. - Source: Internet
  • 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. - Source: Internet
  • After you brine your turkey, you should remove the turkey from the brine and rinse it thoroughly. Make sure you use cold water for rinsing so you don’t alter the composition of the absorbed salt. After rinsing, allow it to dry for 12 to 24 hours. Then you are ready for the next step. - Source: Internet
  • Place the turkey on the middle rack of the smoker. Add a few pieces of wood. … He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving. - Source: Internet
  • 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. - Source: Internet
  • Turkey smoking is entirely dependent on your personal preferences. You can choose to cut off and smoke wings, breast, and legs and so on. Upon purchasing your new Masterbuilt electric smoker, you will have access to a complete manufacturer’s guide on how to use it. Following this guide, prepare your turkey and smoke it using the following procedure: - Source: Internet
  • Follow the above tips to heighten your turkey smoking experience. Possibilities of your successful smoking depend on your choice of electric smoker. For convenient turkey smoking, we recommend choosing Masterbuilt models. If you want to smoke like a pro, this guide is your ultimate gateway to success. - Source: Internet
    1. Pat turkey dry with paper towels. This is especially important if you opted to brine the bird beforehand. - Source: Internet
  • This step seems like an easy task, but in reality, it is not that simple. The first thing you should pay attention to is if you want to smoke your turkey yourself, don’t go for an already spiced turkey. Ensure the turkey you choose is free from any ingredient. You can add your ingredients or flavor yourself. Therefore, pick a fresh turkey. - Source: Internet
  • As you can read above, the easiest way to know when the turkey is ready is when its temperature is around 170°F. Maintaining such temperature at the thickest part means that the turkey is well cooked. Another easy way of knowing your turkey is ready is from the look and feel in your hand. It will be very brown on the outside and a little brown on the inside. Its feel on your hands will also make it quite obvious that it ready. - Source: Internet
  • It is a relatively simple step, but it is good you pay attention to it so that it doesn’t spoil all the stress you’ve been going through. Mild hardwoods are often the best option. Ensure to avoid any wood that is already getting rusty. Also, avoid woods like hickory or mesquite because they can overpower the flavor of your turkey and make it unpleasant. Stuck the chicken from the neck and let it come out from the anus or abdomen. - Source: Internet
  • Maybe you’re an old pro and have used smoker grills for years. If this is you, you’re in for a treat. We’ve got some tips and tricks that might be new to you. - Source: Internet
  • You can go as low as 200 degrees if you want to make sure the turkey is suffused with smoke flavor. Try not to set it any lower than that, especially if your smoker runs on the cool side. If you do, the meat might spend too long in the danger zone. - Source: Internet
  • Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips. - Source: Internet
  • The larger the turkey is, the longer it will take to cook. If you’re used to smoking whole beef briskets or pork shoulders, you’re used to this. However, poultry doesn’t require the same low-and-slow treatment as those cuts. - Source: Internet
  • Whole Turkey For grilling the complete turkey, preheat the grill to medium-high heat (or about 325°F) and set up to cook with indirect heat. It is recommended to cook for about 15 minutes per pound, or 3 hours for the average turkey. Whole Turkey Grilling Times Grill Temperature: 325°F Smoki ng Time: 4 Hours Finished Internal Temperature: 165°F - Source: Internet
  • This process is important, especially if you killed the turkey yourself. It involves removing the neck and everything inside the turkey. Rinse the turkey of every drop of blood and make it completely white. Ensure there is a two-way opening from the next of the turkey to its abdomen/anus. Allow water to run through it to keep it completely clean. - Source: Internet
  • To create a wet rub, mix in vegetable oil with your seasonings in order to create a thick paste. As well as applying it to the outside of the bird, we also want to get it under the skin of the breast. To do this, very gently separate the skin from the flesh and softly massage the rub between the two. Be careful not to completely remove the skin from the bird. Use toothpicks to keep the skin attached to the turkey. - Source: Internet
  • Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer. - Source: Internet
  • The first reason is the bad control unit. The smoker keeps shutting off if you have MES Generation 2. It comes with controls built into the front edge. Because of this design and bad control, the smoker turns off often. - Source: Internet
  • The temperature at which you smoke your turkey is one of the most important factors that determine whether the turkey will be well done or not. Generally, experts recommend that you smoke at a low temperature. The reason for this is not farfetched. Smoking at this temperature will ensure that every part of the turkey is getting smoked at relatively the same time. Smoking at a high temperature often leads to uneven distribution of heat, which can eventually lead to a part burning, while others are not yet cooked. - Source: Internet
  • Step 5: Set the timer for approximately 6.5 hours and place the turkey on the middle rack of the smoker. Your turkey’s weight will determine how long the smoke time will vary. Smoking time should be between 30 and 40 minutes per pound of turkey. - Source: Internet
  • After you’ve removed the spine, flip your turkey so it is breast-side up. Place your hands over the center of breast. Now, use your body weight to press down firmly and crack the breastplate. Congratulations! You have now spatchcocked your turkey. - Source: Internet
  • Replace the terminal end that plugs into the heating element. Then plug it again. You will find your smoker heating element is working fine again. - Source: Internet
  • On the other hand, if you decide to smoke the turkey at 325, the bird can be done in less than 3 hours. The cooking process takes 14 to 18 minutes per pound at this temperature. Be forewarned, though, that the turkey may not have the same flavor and tenderness. - Source: Internet
  • 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. - Source: Internet
  • Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend. - Source: Internet
  • Allow for around 24 hours of defrosting time for every 4-5lbs (1.8-2.2kg) of turkey to make sure it is properly thawed. - Source: Internet
  • and a first version NuWave oven which gets up to about…..345 degrees I think. Luckily we have this because our wall oven is toast this year. We also have a turkey fryer …. - Source: Internet
  • Aluminum roasting pans are recommended. It is not necessary to smoke a turkey in a metal pan. I’d instead use a disposable foil roasting pan to dispose of it after using it. - Source: Internet
  • Turkey prep 101 usually calls for brining a turkey at least 24 hours in advance. Lucky for you you’re smoking your turkey this year. That means no brining. What? No brining? Have you lost your mind?! Buckle up because you’re about to experience what might be the moistest bite of white meat you’ve ever sunk your teeth into. Trust us on this. - Source: Internet
  • When using a Masterbuilt electric smoker, you’ll come to realize that it isn’t hard at all to prepare a turkey to cook. All you really need to do is season the bird and stick it in. But of course, there’s little more to it than that. - Source: Internet
    1. Smoke the turkey for 3-1/2 to 5 hours, depending on weight. If the smoker runs on the cool side, you might have to wait a bit longer for the bird to be done. - Source: Internet
  • 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. - Source: Internet
  • MB is a slow smoker. So, let this smoker have enough time to smoke meat or your food. But don’t forget to have a look at the temperature reading to avoid the temperature issue. Plus, you can use meat probe in your masterbuilt smoker to check the internal temperature of your meat to have better-smoked meat. - Source: Internet
  • After 2-3 days remove the turkey from the brine. Using cold water, carefully rinse the brine off, make sure to rinse the inside as well. Pat dry with paper towels. To make the rub Mix all of the rub ingredients together and place them in a shaker. To smoke your turkey Preheat your electric smoker to 275°F for 20 minutes. - Source: Internet
  • Pin 4.74 from 30 votes Electric Smoker Turkey An easy turkey recipe cooked to mouth-watering deliciousness in an electric smoker. Perfect for Thanksgiving, Christmas, and the Holidays. Prep Time 1 hour Cook Time 10 hours Total Time 11 hours Equipment Smoking wood, apple or cherry Ingredients 1 10-15 lb turkey defrosted or fresh - Source: Internet
    1. After 3 hours of smoking your turkey, place the whole potatoes on the top rack above the turkey. Smoke them until they begin to ooze a little and feel soft. This will take anywhere from 2 to 3 hours. - Source: Internet
  • When the smoker is up to temperature, place the brined, seasoned turkey breast on the center of the upper rack. Insert a remote thermometer probe into the center of one side of the breast. Carefully put the lid into position without damaging the probe lead. - Source: Internet
  • Then I boil up the giblets, neck and chest cavity for turkey soup, no waste here. I run my smoker at 220, plug my meat thermometer into a turkey drumstick along side the bone and it takes about 4 hours, I prefer apple wood. My Dad runs mesquite which is tasty too. My mouth is watering already. - Source: Internet
  • https://www.smokingmeatforums.com/threads/a-newbies-technical-review-and-mods-to-a-masterbuilt-mes-smoker.302909/ - Source: Internet
  • When you smoke a turkey breast in an electric smoker, especially if it’s a vertical electric water smoker, the smoker needs to be set up a little different than usual. Turkey breasts cook well at a higher temperature. The reason is that turkeys and other poultry don’t have tough connective tissue and fat-laced meat like beef and pork. - Source: Internet
  • It depends on the size of your turkey and the smoker you’re using. Generally, though, you should allow for about 30-40 minutes of smoking per pound. So, if you have a 20-pound turkey, it’ll probably take 10-12 hours to completely smoke it. You should always determine doneness by internal temperature and not by time. - Source: Internet
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