Smoked Turkey: Masterbuilt Electric Smoker Recipes
Smoked turkey can sometimes be extremely delicious, especially when it’s prepared in an electric smoker. Because electric smokers operate by maintaining constant temperatures, you can be sure that your turkey will be full of smoky flavor and delicious taste.
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If you’re not sure about how to cook a turkey, simply put it in the smoker and free the space in your oven for something else, like for example, cake or cookies. This is one of the best Masterbuilt electric smoker turkey recipes available.
- 1/4 cup of vegetable oil
- Two tablespoons of onion powder
- Two teaspoons of garlic powder
- One tablespoon of paprika
- Two teaspoons of white pepper
- One teaspoon of powdered ginger
- Two teaspoons of kosher salt
- 1/2 teaspoon of powdered sage
Mix all the dry ingredients together. We suggest a whole turkey without additional ingredients or seasoning. Also, the bones help to keep the meat moist as it cooks. Furthermore, you can add various seasonings to your personal preference, through injectors, brines, and other. Make sure you thaw it before you put it in the smoker, you don’t want to smoke a frozen bird. Remove the neck, gizzard and other internal parts that are inside the bird.
Submerge the whole bird in a gallon of water with 1 cup of salt. The salt will soften the muscles thus allow the muscles to absorb the seasoning and the smoke. Let the meat brine for one hour per one pound of meat. After the brining, rinse the bird in cold water. Be sure to rinse all surfaces, including the cavities. Dry off the meat with a towel or a cloth and let it rest for about a day. That way the flavors and salt can disperse throughout the meat in an even manner.
You can begin seasoning the next day. Season it with whatever you want; this is the moment to spread the flavors around the bird. If you’re considering smoking a whole bird, use a dry rub in the cavities and a wet rub on the skin. The wet rub will stick better, and it will help with moisture holding.
To make a wet rub, you need to mix vegetable oil with seasonings into a thick mass. You need to apply the rub between the skin and the meat, so gently lift up the skin and apply the rub in-between the skin and the meat. Try not to remove the skin from the bird. When you finish using the rub, use toothpicks to hold the skin on and prevent it from falling. Take any remaining paste and rub it on the skin of the bird to make it crispier. Now you are ready for smoking a turkey in electric smoker.
Make sure you preheat your smoker to 225 degrees Fahrenheit before inserting the turkey. Oil the grate to prevent the meat from sticking and insert a temperature probe into the breasts of the turkey. Insert the grate into the smoker and close the lid.
Check your meat every two hours and bring an injector. Mix whichever ingredients or sauces you want and inject the turkey every two hours.
This way you keep the meat moist in all phases of cooking and smoking, and it provides an exceptional taste. Also, baste the turkey with some vegetable oil or melted butter for a few times before you pull it out of the smoker.
Turkey can absorb smoke easier than red meat, so try to use mild woods. Sweet taste of cherry and apple wood complements the meat well. If you’re a fan of a good piece of turkey, this is the recipe for you.