Go Back
Whole Smoked Turkey (Masterbuilt Electric Smoker Recipe)
Print Recipe

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!
Prep Time20 minutes
Cook Time5 hours
Brining1 day
Course: Dinner
Keyword: smoker, turkey
Servings: 10

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

Instructions

  • How to make the Turkey Brine:
    1. 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.
    2. 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.
    The Turkey:
    1. 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).
    2. Once brined, discard brine, and rinse the turkey well with water to remove excess salt, and dry well with paper towels.
    3. Tie legs with twine to keep the turkey’s shape, and help protect the breast from overcooking.
    4. Mix together dry rub ingredients in a small bowl until well combined,
    5. Rub the turkey liberally with melted butter, olive oil, or duck fat, and coat in dry rub.
    6. 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.
    7. Stuff the turkey cavity with cut onion, rosemary sprigs, thyme sprigs, and cut lemon.
    8. 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.
    9. 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).
    10. Allow the cooked turkey to rest for 30-45 minutes to allow the juices to redistribute, then carve and serve!
    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.