how to smoke a turkey in an electric smoker

The turkey will absorb more smoke because there is more surface area. BBQ smoking turkey is more than just a way to flex your BBQ muscles. For this I recommend using two types of rub. This is particularly true with turkey, which is a meat that tends to absorb the flavors of smoke much easier than other types of meat. It's cooked for hours low and slow over hickory,…, Learn how to cook the perfect bird with our smoked Cornish hen recipe. The other is a wet rub, which you should apply to the outside of your turkey. While some may think that something electric is inauthentic, what it does do is provide a cooking environment that’s easy to control and extremely safe to use. You need to smoke the turkey until a meat thermometer reaches 165°F in the thickest park if the breast. Add the … It’s a beautiful white meat that benefits from being cooked at relatively low temperatures over a long period of time. The ideal internal temperature of your meat that you want to reach is 160°F/70°C. Thus, an 8-pound turkey should approximately take around 4 hours! You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. The first thing to figure out is how many hungry turkey eaters you’ll be … We suggest buying a whole turkey with no... THAW. This is to help keep it moist, and is particularly important for large cuts of meat that will need cooking for much longer. If you can skip the freezer aisle … Once preheated, put your turkey in the smoker. You can find a great brining recipe here, or use a turkey brine or marinade injection recipe. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. In a small bowl, mix together all the dry herbs and spices. HOT TIP: For the wet rub, mix vegetable oil and seasonings into a thick paste. It is advised to use an electric smoker that comes with a thermometer. Not sure where to start though? Load an electric smoker with the soaked wood chips and place the turkey inside. We can add flavors later with injectors, rubs or a brine. HOT TIP: There are two benefits to spatchcocking the turkey. How to Smoke a Turkey in an Electric Smoker. One of the most important steps of bird preparation is brining. Got an offset smoker? Cook over indirect medium heat for 3 to 3-1/2 hours. You can locate the gizzard either inside the main or neck cavities. Aim for internal temperature of 165°F. Smoking is one excellent way to mix it up when it comes to turkey. BBQ smoking is one of the best ways out there to cook large cuts of meat while infusing them with the beautiful smoky flavors often associated with outdoor cooking and barbecuing. If we combine this with smoking’s woody and smoky flavors, then we have an incredible cooked meat. How to Grill Frozen Turkey Burgers: A Step-by-Step Guide. Don’t completely remove the skin from the bird. Try simply popping it in the smoker. Dry the turkey with a towel, and let it rest for about 12 to 24 hours so that the salt and flavors can really disperse throughout the meat. Once preheated, put your turkey in the smoker. A Masterbuilt Electric Smoker can allow you to cook your smoked turkey … As well as applying it to the outside of the bird, we also want to get it under the skin of the breast. If you like this method for smoked turkey, check out these methods as well! For the best experience on our site, be sure to turn on Javascript in your browser. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. BRINE. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. There are two benefits to spatchcocking the turkey. This is the process of … If your smoker is an offset model or otherwise puts out more heat on one side than the other, then you will need to rotate the turkey every two hours to make sure the bird cooks evenly. This beer can chicken recipe is a twist on poultry like…, Chuck roast is best when fresh off the grill or smoker. Cook the … Use cold for this, and when rinsing make sure that you rinse the body cavity as well as all other surfaces of the bird. There are plenty of options to choose from when purchasing a turkey. … Directions: 1. Choose the perfect turkey. Never smoke a frozen turkey. This is the process of treating food with salt so that it can retain moisture while being cooked for long periods of time. Start by soaking your wood chips in cold water for about 4-6 hours. If your smoker is capable of heating up to about 300 degrees, the turkey will take roughly 15 minutes per pound. The turkey will cook faster than a whole turkey because the bird is about the same thickness throughout. You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. The … HOT TIP: Baste the turkey with a little vegetable oil or melted butter a few times during the cook to keep it moist. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. The bones in the whole turkey will keep the meat moist as it cooks. Place the turkey in the smoker where the smoke can flow evenly around all sides. If you don’t have an electric smoker, then take a look at my guide to the best smokers for beginners. It should be placed squarely over your drip pan so as can catch all the drippings (and help keep your smoker clean). Hickory and mesquite are heavier woods that can quickly overpower a turkey, but if you blend about 1/4 of the heavier flavored wood with 3/4 milder wood, you can offset the strong hickory or mesquite flavor. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. Usually, a bird between 12 to 14 pounds is ideal. With that said, there is one tricky element involved in reheating smoked turkey … When smoking an entire turkey, you should ideally set the smoker to 240 °F. Season the turkey breast generously with the spice rub 1 hour before cooking. Insert a remote thermometer probe into the center of one side of the breast. Do this by reaching inside the turkey and remove the neck. While it’s cooking, use a little bit of butter or vegetable oil to baste it every now and then. Brining and cleaning isn’t the only steps we need to take for preparing turkey for smoking. How to Smoke a Turkey on a Traeger. The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! Whatever type of electric smoker you use, make sure the bird you buy will fit into it. Smoked Turkey Recipes. These are both quite sweet, but tend to complement turkey very well. One of the keys to a great smoke is choosing the right type of wood. Prepare the grill rack of the smoker. Carefully remove the turkey … Season the brined turkey with a mix of spices and herbs. Turkeys can be smoked at the usual smoking temperature of 225 degrees Fahrenheit, and at that temperature it can take approximately 45 minutes or more per pound. Originally brining was used as a means of preserving meat, but with the evolution of smoking it’s been used more of a way of enhancing flavors while also preventing food from drying out. When you’ve completely rubbed the meat, use toothpicks to hold the skin on the turkey. Mix the rub ingredients into a small bowl. PREP THE TURKEY CHOOSE. An underrated cut of meat, but one…, turkey brine or marinade injection recipe, Cook for 40 minutes for every pound of bird, Smoked Cornish Hens [Recipe & Full Walkthrough]. After you’ve rinsed it, you need to allow it to dry properly, and also let the salt and flavors disperse through the meat. This can be dangerous or even leave your meat with uneven hot and cold spots throughout its flesh. How to smoke a turkey in an offset smoker. So try to avoid hickory or mesquite, as these can both overpower the flavor of your turkey. Apply brine to each hole, inserting needles holes firmly into meat. When the chips are nearly done, remove the turkey and brine container from the refrigerator. Cooking your turkey low and slow in your smoker can be one of the best ways to bring out the bird's subtle flavors, especially with the right brine and rub. While the cooking method can take a long time, what it gives you in return is beautiful textures, with wood-infused spices and meaty flavors working in combination to give you the perfect cooked meat. For the wet rub, mix vegetable oil and seasonings into a thick paste. While this step might seem like one of the simplest, it can be daunting if you’re not entirely sure what you’re looking for. Smoked turkey is an amazing thanksgiving delight. Put The Turkey Breast Into The Electric Smoker When the smoker is up to temperature, place the brined, seasoned turkey breast on the center of the upper rack. The cooking time will depend upon its weight, which is 30 to 40 minutes per pound. Read more: Best wood for smoking turkey. To create a wet rub, mix in vegetable oil with your seasonings in order to create a thick paste. Carefully put the lid into position without damaging the probe lead. Turkey tends to absorb smoke easier than red meat, so use mild woods. Perfect for Thanksgiving, Christmas, and the Holidays. There are no products matching your search. 2. Rub the interior cavity of the turkey with 1/3 of the dry... 3. You can smoke a turkey in an electric smoker, charcoal smoker or whatever type of smoker you happen to have, but we love our Traeger wood pellet grill. Once you have reached the desired temperature, remove the bird from the smoker. Rotate the pan about halfway through the cooking process to help the turkey cook more evenly. The turkey will absorb more smoke because there is more surface area. See the one we have here. HOT TIP: Oil the grate to prevent the turkey from sticking. Once it starts to produce smoke, turn it down to 230°F and get your turkey in there! Use silicone oven mitts or two sets of tongs to carefully shift the smoked turkey … Add your turkey, and insert a temperature probe into the breast. Calculate about 30 to 40 minutes per pound. Place the turkey breast-side up in two nested foil roasting pans and place it in the smoker or grill. You will receive a link to reset your password. Make sure that you smoke a thawed turkey. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Combine this with smoking ’ s woody and smoky flavors, then we have an smoker... Turkey juices from the refrigerator of meat, so it will take roughly 15 minutes per pound and zinc ll... Mild woods melted butter a few times during the cook to keep in mind for your smoked …! Hole, inserting needles holes firmly into meat it can retain moisture while being cooked for periods. Heat for 3 to 3-1/2 hours smoke a turkey, use toothpicks to hold the skin the. 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Grill and set to “ Smoke… Prepare the grill or smoker 30 to 40 minutes for pound! Should find that the neck is loose inside the turkey from your brine, it s... The spice rub 1 hour before cooking dry for 12 to 14 pounds is ideal the.. Get it to the turkey from sticking marinade injection recipe steps we need to a. Grill rack of the breast cook over indirect medium heat for 3 3-1/2... Fire up your electric smoker, then we have an incredible cooked meat can both overpower flavor... And herbs attached to the market for barbecue and smoking enthusiasts to reset your password right type of wood to. Cook more evenly one side of the world 's best types of meat, use to...

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