Whole Smoked Turkey (Masterbuilt Electric Smoker Recipe)

This moist and flavorful Electric Smoked Turkey recipe starts used a flavorful wet brine, a homemade dry rub, and a foil tent for the perfect bird!

JUMP TO RECIPE

This Electric Smoked Turkey recipe is an easy way to make a smoked turkey for your guests, all in under 5 hours of cook time!

To make the bird extra flavorful, you'll start with a homemade apple cider and herb brine, then a tasty homemade dry rub. A quick foil tent to protects the breast meat from drying out, and using of a digital probe thermometer monitors the internal temperature of the turkey as it cooks.

Table of Contents

• Smoked Turkey Ingredients
• Making the Smoked Turkey
• Tools for the perfect electric smoked turkey
• Substitutions and Additions
• What to do with the leftovers
• What to serve with the Smoked Turkey

Smoked Turkey Ingredients

This delicious and easy smoked turkey is first brined in a flavorful wet brine for 24 hours, then dry rubbed and smoked, for the ultimate Smoked Turkey! Here's what you'll need to make it:

Wet Turkey Brine

• Kosher salt.
• Dark brown sugar.
• Worcestershire sauce. This adds great flavor to the bird!
• A whole head of garlic, cut open on top to expose the garlic cloves.
• Whole peppercorns. You can use black pepper, or a medley.
• Fresh rosemary and fresh thyme.
• Apple cider. You'll boil the brine base in this to activate the flavors, then allow it to cool before adding to the water and brining the bird. Use the leftovers to make a great holiday cocktail!
• Dried bay leaves. Or fresh, if you can find them!
• 2 gallons cold water. Make sure the water is VERY cold!

Dry Rub

• Dark brown sugar, for a balanced flavor and a touch of sweetness.
• Smoked paprika.
• Dry thyme.
• Dried oregano.
• Garlic powder.
• Onion powder.
• Salt (I prefer to work with kosher salt or sea salt, and do not recommend using iodized salt, as it can come off a bit metallic.
• Freshly ground pepper.
• Cayenne pepper, for a bit of heat (not a fan of spice? Leave it out!)
• Dry mustard powder.
• Herbs de Provence. This adds a lovely floral note to the finished turkey.

Note: if you want a more BBQ style flavor for your turkey, try using my Rib Rub recipe!

Turkey

• A 13-14 lb turkey (fully thawed, if frozen). You can use a smaller or larger bird, but cooking time will vary so be sure to watch the internal temperature while smoking.
• 1 large onion, halved. You'll stuff this right into the turkey cavity with the remaining ingredients in this list to both keep the bird moist, as well as flavor it from the inside out! I used a frozen turkey (fully thawed) for this recipe.
• 1 lemon, halved.
• A couple sprigs of fresh rosemary.
• 2 sprigs fresh thyme.

Making the Smoked Turkey

With a little preparation and timing, making the perfect Electric Smoked Turkey is a breeze! Here's how to do it:

Chef's Notes:

Depending on the type of smoker, cooking times may vary. This recipe was developed for a Masterbuilt Pro Series Electric Smoker. 

Cooking time may be shorter or longer depending on the size of your turkey. This recipe was developed for 13.75 lb organic turkey. Smaller turkeys may cook faster, while larger turkeys may take a bit more time. 

For drippings to use for gravy, smoke the turkey in a disposable foil roasting pan, or place one under it to collect the drippings.

Tools for the perfect electric smoked turkey

Making the perfect Smoked Turkey starts with having the right tools! Here's what you'll need for the perfect smoked turkey:

• An electric smoker. I used the Pro Series Masterbuilt Electric Smoker.
• A Digital Wired Probe Thermometer, for perfectly tracking the bird's temperature during smoking. A meat thermometer is integral to making sure your turkey doesn't overcook! And with a probe, you can see the temperature without disturbing the temperature of the smoker by opening and closing the smoker.
• Wood chips, such as Apple Wood, Pecan Wood, or Hickory, or a combination.
• A large stockpot or vessel for brining, that comfortably fits your brine and your turkey.
• Aluminum foil, for tenting the bird as it cooks in the smoker, as well as for covering the turkey as it rests before carving and serving.

Substitutions and Additions

You can adjust this Electric Smoked Turkey recipe to work with your preferences, and what you have on hand. Here are some ideas to make this recipe your own.

Flavor Swaps	Use your favorite dry rub in place of the homemade version. For more flavor, stuff the cavity of the turkey with lemon, carrots, celery, and fresh herbs.
Moisture Tweaks	Add a small water pan to the bottom of the smoker to keep the turkey moist while cooking, or add some wine or beer to your smoker's drip pan. Coat the bird in melted butter, olive oil, or duck fat before seasoning.
Brine Options	Try a dry brine instead of the wet brine!

For extra Flavor and moisture: Soak a cheesecloth in butter (about 2 sticks!) and layer it over the turkey prior to smoking!

What to do with the leftovers

Below are some great recipes you can use your leftover smoked turkey in that only require gentle reheating to keep it moist and flavorful. While these recipes are meant for chicken, they work perfectly with your leftover turkey, too!

• Creamy Chicken and Roasted Poblano Soup
• Spicy Chicken Enchiladas Verdes
• Leftover Chicken Noodle Soup
• Chicken and Kale Casserole with Artichokes
• Chicken a la King
• Thanksgiving Leftover Gobbler Pie

What to serve with the Smoked Turkey

Have a full Thanksgiving feast with these great show-stopping side dishes!

• Scalloped Sweet Potatoes with Smoked Gouda and Rosemary
• Crockpot Sage and Onion Stuffing
• Make Ahead Green Bean Casserole
• Browned Butter Boursin Mashed Potatoes

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.