How to Smoke a 16 lb Turkey in an Electric Smoker to Perfection

Smoking a turkey in an electric smoker results in incredibly moist, tender and flavorful meat infused with delicious smoky flavor. While smoking turkey does take some time and patience, the juicy, savory payoff is well worth the effort. If done properly, an electric smoker can yield competition-worthy smoked turkey even if you’ve never tried smoking meat before.

In this guide, we’ll provide step-by-step instructions on how to smoke a 16 lb turkey in an electric smoker. You’ll learn tips for preparing the turkey, setting up the smoker, monitoring the temperature, and ensuring your turkey turns out juicy and delicious. Let’s get smoking!

Picking the Right Size Turkey

When smoking turkey in an electric smoker, you want to choose the right size bird to ensure it cooks evenly A 16 lb turkey is a great size for most electric smokers Turkeys smaller than 12 lbs often cook too quickly before absorbing enough smoke flavor. Larger turkeys over 20 lbs take a very long time to fully cook through.

A 16 lb turkey fits comfortably in most electric smoker models It will provide enough meat for a large gathering of 12-16 people Make sure to pick out a turkey that is well within its sell-by date and doesn’t have any tears or leaks in the packaging,

Preparing the Turkey for Smoking

Properly preparing the turkey before smoking is crucial for safety, moisture, and flavor. Here are the key steps:

• Remove neck and giblets – Check both front and rear cavities for the bag of giblets and neck. Discard or reserve for other uses.
• Rinse thoroughly – Rinse the turkey inside and out with cold water. This removes any dust or feathers.
• Pat dry – Use paper towels to thoroughly pat the turkey dry, inside and out. Eliminate any excess moisture.
• Apply rub – For flavor and browning, coat the turkey all over with a salt-based dry rub. Get into every crevice.
• Inject marinade (optional) – Using an injection syringe, inject flavorful marinade deep into the breast and thighs.
• Truss legs – Tie the thighs together with kitchen string to protect the delicate leg meat.
• Tuck wing tips – Tuck them underneath the body so they don’t burn.

Your turkey is now fully prepped and ready for delicious smoky flavor!

Setting Up the Electric Smoker

Before you add the turkey, you need to fully prepare your electric smoker:

• Place water pan – Fill the smoker’s water pan with clean water, sand, or wood chunks to regulate temperature.
• Install racks – Place the smoker racks in the desired positions. Middle is best for large turkeys.
• Preheat smoker – Turn on and preheat your smoker to 225°F which is ideal for poultry.
• Add smoking wood – Put wood chips, chunks or pellets into the smoker box or hopper. Good woods are hickory, apple, cherry.
• Create a drip pan – Place a foil pan under the turkey rack to catch drippings. Add water, broth or cider.

Once your smoker is fully prepped, you’re ready to add the seasoned turkey.

Placing Turkey in the Smoker

To get the most efficient, even smoking, be sure to place the turkey properly:

• Breast side up – This allows heat and smoke to fully penetrate the bulk of the meat.
• On middle rack – Centering the turkey exposes it to optimal smoke and heat circulation.
• Add remote thermometer – Place a probed thermometer into the thickest part of the breast.

Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours.

The turkey should smoke for 30 to 40 minutes per pound until the inside temperature reaches 165 ̊F.

Monitoring the Smoking Process

To ensure moist, properly cooked turkey, you need to carefully monitor the process:

• Maintain temperature – Keep the smoker temp as close to 225°F as possible. Electric smokers regulate temp well.
• Check breast temp – Monitor the interior temp of the breast as it climbs to 165°F. Expect 1-1.5 hour/lb.
• Replenish smoke wood – Add more wood chips or chunks to sustain smoke every 60-90 minutes.
• Baste turkey – Every 2 hours, mop the turkey with marinade or broth to moisten the skin.
• Power through the stall – Don’t worry if the temp seems to stall around 150-160°F. Power through until 165°F.
• Continue monitoring – Even after hitting 165°F, let it continue smoking until nice and browned.

Proper monitoring ensures your turkey fully cooks while remaining incredibly moist and tender.

Testing for Doneness

Once the turkey breast hits an internal temp of 165°F and the thigh hits 175°F, it’s time to test for doneness:

• Use a meat thermometer – Probe multiple thick areas of the breast and thigh to verify 165°F+/175°F+.
• Check juice color – Pierce the thickest part of the thigh. The juices should run clear with no pink.
• Test leg wiggle – Wiggle the leg. It should move loosely, indicating tenderness.
• Check drumstick – Twist a drumstick. It should twist freely, not be stiff.
• Do a poke test – Poke the meat with your finger. It should feel very tender and not firm.

When the turkey passes these tests, you’ll know for certain it is fully cooked through and ready for carving.

Resting and Carving the Smoked Turkey

Never skip properly resting and carving your smoked masterpiece:

• Let it rest 30-60 minutes – This allows juices to redistribute for maximum juiciness.
• Carve breast meat first – Carefully slice along the breast bone to remove intact breasts.
• Then carve thighs/legs – Cut down through the joint to remove legs and thighs in one piece.
• Keep slices thick – Cut breast across the grain into thick slices to retain moisture.
• Serve with pan juices – Spoon smoker drippings over the sliced turkey for added flavor.

Properly carved smoked turkey is a real showstopper at any meal. Now just add your favorite sides and dig in!

Smoking a 16 lb turkey in an electric smoker results in the most flavorful, juicy and tender turkey you’ve ever tasted. Follow this guide for low-stress, competition-worthy results. The heavenly aroma and unforgettable flavor will make your guests think you’re a pro pitmaster!