74 Tips For Smoking A Turkey In An Electric Smoker Built By Masterbuilt

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74 Things About How To Smoke A Turkey In A Masterbuilt Electric Smoker | Smoked Turkey Breast Recipe

• Try a bbq rub when it’s not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano. Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well. - Source: Internet
• Print Recipe 5 from 1 vote Smoking A Turkey In A Electric Smoker This one of the best-smoked turkey recipes I know of. The turkey will come out with subtle but complex flavours your guests will have a hard time putting their fingers on. The mahogany skin will get their mouths watering. This one has proven to be a winner time and time again. Prep Time 30 mins Cook Time 8 hrs Brining Time 12 hrs Total Time 4 hrs 30 mins Servings: 8 people Calories: 800 kcal Author: Charlie Ingredients 1 whole turkey - Source: Internet
• Place the breast in the ****smoker at 225°F. I like to use more mild and sweet hardwoods like maple or cherry, but it really is your preference here. I often times use the competition blend pellets from Pit Boss. - Source: Internet
• For this batch of turkey breasts, I used a mixture of pecan and apple. Pecan provides a nice smoky flavor base and apple gives a light kiss of sweet smoke. For other ideas on woods to use with turkey, check out my post on the Best Woods for Smoking. - Source: Internet
• Let the turkey smoke for about 2 hours, or until the internal temperature of the turkey reaches 150°F. Remove the turkey from the ****smoker and wrap it in butcher paper or aluminum foil. Allow it to rest for 10-20 minutes. - Source: Internet
• An instant-read thermometer is always the best way to know when your turkey breast is cooked perfectly. The thermometer should register an internal temperature of 160-165°F when inserted into the thickest part of the breast (not touching a bone). The temperature of the meat will continue to rise slightly as it rests. - Source: Internet
• If the skin is on the turkey breast, remove it. We just tear off the skin and throw it away. I use the same rub for turkey as pork spare ribs, so 2 parts black pepper to 1 part salt. Use your judgement, but I think a bit more than ¼ cup rub per turkey breast is a good guideline. - Source: Internet
• This smoked turkey recipe can be cooked on whatever ****smoker you prefer. It’ll taste great cooked on a pellet grill, offset ****smoker, or even an electric ****smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet ****smoker is a great, easy grill to use, and an offset will give you awesome flavor. - Source: Internet
• Place a thermometer probe in the turkey breast meat. Then set your timer. I like to allow 30-35 minutes per pound of turkey. You need to remember that is a guideline, you should go by internal temperature, not time. If you’re not using a foil tray, oil the grates to stop the turkey from sticking. - Source: Internet
• Brining is helpful when cooking a whole turkey, because the brine helps to prevent the white meat from drying out while you finish cooking the rest of the bird. Since we’re just smoking the breast, you can avoid dry meat by removing the turkey from the ****smoker as soon as it comes to the correct temperature — no brine necessary! That said, if you’d like to infuse more flavor and moisture into the meat before smoking, try this fall-inspired Apple Cider Turkey Brine. A brined turkey will certainly work with this recipe as well. - Source: Internet
• Once cool, add one entire lemon cut into wedges, a small handful of peppercorns, and two bay leaves to the brine. Pour the brine in the container and slowly lower the turkey into the water. Then cover and refrigerate. - Source: Internet
• before smoking. Since smoking times can vary greatly depending on a variety of factors, it’s always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F. - Source: Internet
• Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had! - Source: Internet
• In a very large non-corrosive container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 – 24 hours (for best results leave for 24 hours). - Source: Internet
• ▢ 1 Tablespoon garlic (minced) Instructions Marinate the turkey. Combine all ingredients for the marinade in a gallon zip top bag. Place the turkey breasts in the marinade and toss gently to coat. Refrigerate the marinating turkey for at least 8 hours, and no more than 24 hours. - Source: Internet
• Follow the recipe, and I’ll teach you the simple steps to making your own smoked turkey at home. Hey Grill Hey is dedicated to helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. - Source: Internet
• Use 3 strips of bacon and wrap it around the middle of the turkey breast. I usually place a piece around the very middle, then one on either side. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Use the 2 remaining strips of bacon to cover any parts left exposed. - Source: Internet
• Place the turkey, skin side up (meaning, the side that formerly had skin), in the ****smoker and cook until golden brown (typically 2 ½ to 3 hours). Remove the turkey from the ****smoker, place the butter on top of the turkey, and wrap tightly in two layers of heavy-duty aluminum foil, dull side out. The turkey breast ends up braising in quite a lot of melted butter and its own juices and the double layer of foil ensures against leakage. Return the turkey to the cooker, this time flipping it so it’s skin side down. - Source: Internet
• depending on a variety of factors, it’s always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F. Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture. - Source: Internet
• I prefer to but boneless turkey breasts so that they cook faster. If you use a bone-in turkey breast, you’ll need to add about 1.5-2 hours additional cooking time, depending on how big the turkey breast is. You can find boneless turkey breasts year-round in the freezer section of your grocery store. - Source: Internet
• Remove the bacon and throw away. Trust me, it does not taste good at this point! Slice turkey and serve with a side of gravy and cranberry sauce. Honestly though, this turkey tastes incredible on it’s own! - Source: Internet
• After the turkey is defrosted, make sure you clean your turkey. Start by removing the neck, gizzard, and insides. Once the insides have been removed, give the inside a good rinse. If you plan on spatchcocking the turkey you should do it at this stage of the cooking process. - Source: Internet
• Next up, let’s chat about exactly how long to smoke a turkey. 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. - Source: Internet
• Start testing your turkey for doneness about an hour before it is “supposed” to be done. All birds cook at slightly different speeds, so keep an eye on it to avoid overcooking. Use an instant-read thermometer to check the temperature of the turkey in the breast and thigh as it cooks. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. - Source: Internet
• Smoke the turkey. Remove the turkey breast from the marinade and place it directly on the grill grates. Close the lid and smoke at 225 degrees F for about 2 hours, or until the internal temperature reads 150 degrees F (whichever happens first.) - Source: Internet
• The time you have been waiting for! Smoking time! Preheat your electric ****smoker to 275°F. To get a really crispy skin you need to cook the turkey at 325°F-350°F. Most ****smokers don’t go this high. - Source: Internet
• And I am not alone. My entire family raved about how moist and flavorful it was. Therefore, ever since that day, I am now responsible for making the turkey in the ****smoker every year for Thanksgiving. - Source: Internet
• Transfer to a baking dish and cover with foil. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. I suggest placing the turkey in a warm oven or even in a cooler. I use a cooler most often- I just place a towel inside the cooler, folded over so that the turkey is surrounded top and bottom with the towel. - Source: Internet
• Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase. - Source: Internet
• I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking. - Source: Internet
• It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!). - Source: Internet
• The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day. - Source: Internet
• Rest, slice, and serve. Remove the turkey to a plate and cover with foil. The carry-over heat will continue to cook the turkey for a few minutes while it rests. Thinly slice the turkey breasts and serve. Nutrition Calories: 529 kcal | Carbohydrates: 9 g | Protein: 113 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 315 mg | Sodium: 211 mg | Sugar: 8 g | Vitamin C: 1 mg | Calcium: 92 mg | Iron: 6 mg Ready to Become a Backyard BBQ Hero? Join The Grill Squad today! - Source: Internet
• Fire up your ****smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. I like to use cherry wood or the “Gourmet” blend from Traeger.Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. - Source: Internet
• Remove the turkey from the fridge. Tie the legs together and fold the wings under the body. Set aside and let rise to room temperature. Now you can start to prepare your ****smoker. - Source: Internet
• I started to cook with indirect heat for the smoking period at 225 degrees F for about 2 hours, until the internal temperature of the turkey read 150 degrees F. Now the fun part, crank the heat up and sear the exterior of the turkey at the end to caramelize the outside. This method is called reverse searing. It allows you to smoke slowly for flavor and to retain moisture and also get that nice crispy sear on the outside of the meat. - Source: Internet
• This turkey spent a day soaking in an aromatic brine so that it would be moist and flavorful when taken off the ****smoker. The sage, rosemary, and black peppercorn are perfect accompaniments to the mild flavor of wild turkey. Smoked with cajun seasoning dry rub and served with an orange lemon butter sauce drizzle, this smoked wild turkey breast is sure to be a family pleaser! - Source: Internet
• Turn on your ****smoker and set the temperature to 250 degrees F. Insert wood pellets. I like to use cherry wood. - Source: Internet
• No, definitely not. The USDA recommends cooking turkey to 165°F in order to kill salmonella. However, you can also kill salmonella at lower temperatures, and that, my friends, is how we cheat the system so that we can get moist turkey and not die! - Source: Internet
• Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well. Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion and lemon, along with sprigs of fresh thyme, sage and rosemary. - Source: Internet
• Next, I tie the legs of the turkey together with cooking twine. Then tie it next to the breast. This will ensure the turkey cooks evenly. - Source: Internet
• Begin by removing the silver skin and any membrane from the turkey. If your turkey breast has skin on it, you can choose to leave it or remove it. In my case, I did not have the skin. - Source: Internet
• Since turkey breasts are very lean, the marinade provides a boost of flavor and moisture. The marinade combines some pretty unique ingredients that give the turkey a flavor profile that perfectly balances sweet, savory, and tangy. It almost feels like a slight version of a teriyaki sauce. - Source: Internet
• Turkey breast is one of my favorite meats to smoke, but it can also dry out fairly easily. Cooking a turkey that resembles cardboard must be a rite of passage, everyone has done it. I have ruined my fair share of turkey and it is so frustrating. But there is a secret to moist turkey breast! - Source: Internet
• The secret to this particular smoked turkey breast is in the marinade. I got this recipe from my best friend’s mom back in college. This particular marinade is used on turkey breasts and is named after a tiny town in Utah called Manti. It is a Utah staple (watch the video to get a little bit more about the history of this recipe) and everybody has their own version of the marinade. - Source: Internet
• Next, we want to apply the rub to the outside. You can either butter, oil spray or olive oil. We find that applying butter then oil spray leaves you with the crispest skin. Now apply all the rub, you want to ensure you it get it into all nooks and crannies of the turkey. - Source: Internet
• It is best to smoke a whole turkey at 225°F. As a general rule of thumb, for each pound of turkey, it will need to be in the ****smoker for 30 minutes. Plus, I always give a little wiggle room and add an extra 30 minutes to the calculated cook time. - Source: Internet
• Then place the turkey, breast side up, directly on a lower rack of the ****smoker. However, don’t place it on the lowest rack. This is where you want to put a shallow pan to catch the turkey drippings. - Source: Internet
• This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level! - Source: Internet
• Make sure you are in no rush, smoking a turkey in electric ****smoker takes time. Be well organized and wait out the whole process. Your end result will be well worth the wait. Charlies Aunt Kathy - Source: Internet
• Finish cooking. Increase the temperature of your ****smoker to around 500 degrees F. Continue to cook the turkey for 5-8 minutes per side or until the exterior is nice and caramelized and the internal temperature reaches 160 degrees F. - Source: Internet
• I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. If your turkey breasts are smaller (or you are using chicken breasts) you will reduce the time significantly. My best advice is to use a good internal thermometer to track the temperatures of your poultry. Cooking to a safe internal temperature is crucial for poultry, but not overcooking it also means that it will remain juicy and delicious. - Source: Internet
• Follow the recipe, and I’ll teach you the simple steps to making your own smoked turkey breasts at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. - Source: Internet
• Once you have fired up your ****smoker, place your wood chip of choice in it. I like to use a water pan for turkey. I usually add 2 cups of apple juice or beer. - Source: Internet
• Prepare you ****smoker per your manufacturer’s instructions. We use a Masterbuilt programmable electric ****smoker. Although we have used a propane and even charcoal ****smoker in the past. - Source: Internet
• After the turkey is defrosted, make sure you clean your turkey. Start by removing the neck, gizzard, and insides. Once the insides have been removed, give the inside a good rinse. - Source: Internet
• we use our favorite homemade all-purpose seasoning, which is a blend of garlic powder, dried minced onion, dried basil, dried parsley flakes and kosher salt. Substitute with just kosher salt and pepper, if you prefer. A barbecue rub is also great, but remember: the goal is to let the natural flavor of the smoked meat shine, so our seasoning merely enhances the dish (without overpowering). Wood chunks: you’ll need about 8 chunks total, and you can pick your favorite smoking variety. Good options include hickory, apple wood, maple and oak. - Source: Internet
• Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year. These step-by-step instructions yield the best turkey breast recipe without any stress or fuss (no brine necessary!). Serve the tender meat alongside your favorite sides like stuffing, green bean casserole, roasted root vegetables, mashed potatoes and corn casserole for a delicious harvest feast! - Source: Internet
• rubbing or brushing the skin with a fat such as butter or oil helps the skin turn crisp and golden brown while the inside of the turkey stays rich and tender. Seasoning: we use our favorite homemade all-purpose seasoning, which is a blend of garlic powder, dried minced onion, dried basil, dried parsley flakes and kosher salt. Substitute with just kosher salt and pepper, if you prefer. A barbecue rub is also great, but remember: the goal is to let the natural flavor of the smoked meat shine, so our seasoning merely enhances the dish (without overpowering). - Source: Internet
• The total smoking time will depend on a variety of factors, such as the temperature of your individual ****smoker, the temperature of the turkey breast when it goes into the ****smoker, and the size and shape of your turkey breast. A good rule of thumb is about 35 minutes per pound when smoking a bone in turkey breast at 225°F. So in this case, a 7-pound turkey breast needs about 4 hours in the ****smoker. - Source: Internet
• Marinated Smoked Turkey Breast Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. Perfect for a weeknight cookout or a perfect weekday dinner option. This is a delicious, tender and juicy recipe that you will cook again and again. 5 from 12 votes Prep Time : 5 mins Cook Time : 2 hrs 10 mins Marinating Time : 8 hrs Total Time : 10 hrs 5 mins Servings : 6 people Calories : 529 kcal Print Recipe Save to Pinterest Video Ingredients ▢ 1 5-pound boneless skinless turkey breast - Source: Internet
• This marinated smoked turkey breast recipe has been on my mind for quite some time. I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey breast. This recipe took a few test runs to get just right, but it was worth it! This marinated turkey breast is tender and juicy with the perfect amount of smoke from the BBQ. - Source: Internet
• A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table. - Source: Internet
• Our favorite types of wood for smoking turkey in an electric ****smoker are cedar, alder, cherry, maple, plum, and hickory. Fruitwoods have a sweeter flavor which works well with turkey. But our family’s favorite wood for turkey is cherrywood. - Source: Internet
• When it comes to smoked turkey breast, the recipe should be simple. We don’t want to overpower the delicate flavor of the turkey. I love this recipe because it is so easy to put together and it comes out perfect every time! - Source: Internet
• Therefore, 4-5 days before you plan on smoking a turkey, move the frozen turkey to the refrigerator. Our turkey weighed 13.4 pounds and it took a full 4 days for it to become tender. - Source: Internet
• Once the smoke is rolling put your seasoned turkey inside. I like to place it breast-side up. This allows for crisper skin. - Source: Internet
• Try to keep your ****smoker at about 225°F. It’s also fine to smoke the turkey breast at a higher temperature (such as 275-300°F or higher), but it will obviously cook much faster as the temperature rises. Always use an instant-read thermometer to know when your turkey is perfectly done. - Source: Internet
• After 24 hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack with baking paper below and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin. - Source: Internet
• The USDA says that at 165°F, salmonella is killed in just a few seconds but at 150°F, it is killed in just under 4 minutes. As with any large piece of meat, there is always carry-over cooking where the internal temperature of the meat increases even when it is taken off the grill. So my advice, and the secret to getting that juicy smoked wild turkey breast, is to pull it off at 150°F, wrap it in butcher paper or foil, and let it rest for 10 minutes. - Source: Internet
• Nowadays, I prefer to use my Camp Chef SmokePro pellet ****smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of ****smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke. - Source: Internet
• First, you will need to make the brine for the turkey breast. In a pan or bowl large enough to fit the entire turkey breast, dump the hot water in with the salt and brown sugar. Stir it until it is completely dissolved in the water. - Source: Internet
• Keith has been preparing this smoked turkey breast for years — on Thanksgiving and throughout the year — because it turns out perfectly moist, juicy and flavorful every single time! The easy recipe is especially ideal for holidays because it frees up your kitchen and oven space for all those extra sides, it doesn’t require you to wake up at 4:00 a.m. to put a huge whole turkey in the oven, and it doesn’t even need a brine. Instead, you get perfectly-cooked, tender white meat to serve a crowd — without any hassle! - Source: Internet
• Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices. - Source: Internet

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