Go Back
–+ servings
Whole smoked turkey with crispy, deeply browned skin cooking on a rack in an electric smoker.
Print Recipe
4.67 from 3 votes

Whole Smoked Turkey (Electric Smoker Recipe)

This juicy Whole Smoked Turkey is brined overnight in apple cider, herbs, and spices, coated in a flavorful homemade dry rub, then slowly smoked with apple and pecan wood for tender meat and plenty of smoky flavor.
Prep Time20 minutes
Cook Time5 hours
Brining1 day
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: electric smoked turkey, smoked turkey, smoker, turkey, turkey brine, wet brine
Servings: 12
Calories: 296kcal
Author: Sharon Farnell

Equipment

  • Electric Smoker
  • Digital Probe Wired Thermometer
  • aluminum foil
  • Foil Pan (optional)
  • Large stock pot, for brining the turkey

Ingredients

Wet Brine (optional)

  • 1 ½ cups kosher salt 
  • 1 cup dark brown sugar
  • ¼ cup Worcestershire sauce 
  • 1 bulb garlic, cut open to reveal cloves on top
  • 1 tablespoon whole peppercorns 
  • 3 sprigs fresh rosemary
  • 4 dried bay leaves (or fresh)
  • 2 sprigs fresh thyme
  • 3 cups apple cider 
  • 2 gallons cold water

Dry Rub

  • 1 ½ tablespoon dark brown sugar 
  • 1 tablespoon smoked paprika 
  • 2 teaspoon dry thyme 
  • 2 teaspoon dry oregano 
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper 
  • ½ teaspoon cayenne pepper 
  • 1 teaspoon mustard powder 
  • 1 teaspoon Herbs de Provence

Turkey

  • 1 13-14 lb turkey, fully thawed
  • 1 large onion, halved
  • 1 lemon, halved
  • 2 sprigs fresh rosemary 
  • 2 sprigs fresh thyme
  • melted butter, olive oil, or duck fat, for coating turkey

Instructions

Turkey Brine:

  • Heat all ingredients except the water in a medium saucepan until boiling and all sugar and salt are dissolved. Turn off immediately to prevent over-boiling, and allow to cool completely.
  • Once cool, add the brine mixture and water to a large stockpot or vessel large enough to fit the turkey and liquid. Submerge turkey in brine (be sure to use a fully thawed turkey), and brine for 24 hours in the refrigerator.

Prepping and Smoking the Turkey

  • Remove all racks except lower rack inside the smoker, and preheat your smoker to 225 degrees for 1 hour prior to smoking with wood of choice (I use a combo of pecan wood and apple wood).
  • Once brined, discard brine, and rinse the turkey well with water to remove excess salt, and dry well with paper towels.
  • Tie legs with twine to keep the turkey’s shape, and help protect the breast from overcooking.
  • Mix together dry rub ingredients in a small bowl until well combined.
  • Rub the turkey liberally with melted butter, olive oil, or duck fat, and coat in dry rub.
  • Make a foil tent for the turkey breast by folding a triangle out of a large sheet of heavy duty foil, and covering the breast, tucking the foil under to keep it in place.
  • Stuff the turkey cavity with cut onion, rosemary sprigs, thyme sprigs, and cut lemon.
  • Once preheated, place the turkey on the lowest rack of the smoker (closest to heating element), and insert a digital wired probe thermometer into the thickest portion of the breast.
  • Smoke for 4-5 hours, adding wood once an hour, until the breast temperature reaches 155 degrees. (At this point, you can use the broil function of your smoker for 10 minutes for crispy skin with the foil tent removed, or remove the turkey to rest and tent with foil (the turkey will continue to residually cook after being removed from the smoker- which allows for a juicer turkey).
  • Allow the cooked turkey to rest for 30-45 minutes to allow the juices to redistribute, then carve and serve!

Notes

  • This recipe was developed using a 13–14 lb turkey in a Masterbuilt Pro Series Electric Smoker. Other smokers may cook a little differently.
  • For a turkey this size, plan on roughly 4–5 hours at 225°F, but mine has sometimes finished sooner. Turkey size, outdoor temperature, and your individual smoker can all affect cooking time, so start checking the temperature early.
  • Always go by internal temperature rather than cook time. The turkey is done when the thickest part of the breast and innermost thigh reach at least 165°F.
  • A smaller turkey may cook faster, while a larger bird will generally need more time.
  • Use a wired digital probe thermometer so you can monitor the turkey without repeatedly opening the smoker.
  • For drippings to use in gravy, place a disposable foil roasting pan underneath the turkey or smoke the turkey directly in the pan.
  • Let the smoked turkey rest for at least 30 minutes before carving so the juices can redistribute.
  • Apple and pecan are my favorite woods for this recipe, but apple, pecan, cherry, or hickory can all work depending on how strong you like the smoke flavor.

Nutrition

Calories: 296kcal | Protein: 60g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 312mg | Potassium: 622mg | Sugar: 0.2g | Vitamin A: 79IU | Calcium: 29mg | Iron: 2mg