Do you want to learn how to smoke a turkey in a propane gas smoker? Smoking can be a great way to prepare the turkey whole and ensure you get an even cook and delicious flavor. However, if you’ve never done it before, it might seem like a daunting task. Where do you begin and how can you ensure you do it correctly?
The good news is, it’s actually very easy to smoke a great turkey in a gas smoker once you learn how. So, that’s what we’re going to discuss here in this post. You will absolutely love the flavor of this delicious smoked turkey!
Smoking a turkey in a propane smoker is a fantastic way to get incredibly moist, flavorful meat with a delicious smoky flavor. While it may seem intimidating if you’ve never smoked a turkey before, it’s actually pretty straightforward once you know the basic steps.
In this comprehensive guide, I’ll walk you through everything you need to know to smoke a perfect turkey in a propane smoker, from choosing the right size bird to getting that ideal crispy skin. By the end, you’ll be a pro at making show-stopping smoked turkeys!
Why Smoke Your Turkey?
There are a few key reasons why smoking your holiday turkey is worth the extra effort:
-
Infuses an incredible smoky, woody flavor into the meat. The smoke permeates the turkey, taking it to the next level
-
Keeps the turkey incredibly moist and juicy. The low steady heat cooks it gently without drying it out.
-
Allows you to crisp up the skin perfectly. The propane flame provides enough heat for crispy, golden brown skin.
-
Frees up oven space on a busy holiday Roast sides in the oven while the turkey smokes outside,
-
It looks impressive coming off the smoker! Your guests will be wowed.
Choosing the Right Turkey
When selecting a turkey to smoke, here are some tips:
-
Go for a small to medium bird, around 12-15 lbs. Larger birds take too long and risk drying out.
-
Get a frozen turkey. The longer thaw time allows more smoke to fully permeate the meat.
-
Avoid pre-basted or self-basting turkeys, as they can interfere with smoke absorption.
-
Make sure it fits in your smoker! Measure first.
Brining is Crucial
To get the most flavorful, moist turkey possible, you need to brine it first. Brining involves soaking the turkey in a saltwater solution which helps it retain moisture and seasons the meat all the way through.
Make a simple brine with:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- Herbs, spices, citrus, garlic, etc.
Submerge the thawed turkey in the brine for 8-12 hours. Rinse and pat dry thoroughly before smoking.
Setting Up the Smoker
To set up your propane smoker:
-
Place a drip pan on the bottom rack to catch drippings. Add water to help regulate humidity.
-
Add soaked wood chips – apple, cherry, hickory etc. Replenish chips every 45-60 minutes.
-
Bring the smoker up to 275°F. This low steady temperature is perfect for smoking turkey.
-
If your smoker doesn’t have separate burners, place a foil pan over the flame to disperse heat.
Prepping the Turkey
Before placing the turkey in the preheated smoker, prep it by:
-
Patting dry with paper towels after brining and rinsing
-
Rubbing the skin with oil or butter to help it crisp
-
Generously seasoning the cavity and outside with smoked turkey seasoning
-
Trussing the legs together so they don’t overcook
-
Inserting a probe thermometer into the thickest part of breast to monitor temp
Smoking Time!
Once your propane smoker is preheated to 275°F, place the seasoned turkey directly on the bottom grate.
Maintain the temperature at 275°F and smoke the turkey until the probe thermometer reads 165°F in the breast, about 3.5-4 hours.
Replenish wood chips every 45-60 minutes to keep the smoke going. When the internal temp hits 165°F, it’s done!
Letting It Rest
As soon as the turkey reaches 165°F, remove it from the smoker. Let it rest on a cutting board for 30 minutes before carving.
This resting time allows the juices to redistribute through the meat. If you skip it, the turkey will dry out rapidly when carved.
Loosely tent foil over the turkey as it rests to keep it warm. The internal temp will continue rising about 5°F.
Carving and Serving
After resting, follow these tips for carving and serving:
-
Carve the turkey beside the table for a presentation.
-
Slice the breast meat first by cutting straight down along both sides of the breastbone.
-
Remove the legs/thighs. The joints are easier to find once breast meat is gone.
-
Arrange white and dark meat on a platter, with wings, legs and thighs on top.
-
Pour the juices from resting over the sliced turkey to keep moist.
-
Serve with classic sides and smoked turkey gravy made from the drippings. Enjoy!
Smoking Turkey Safety
When handling raw poultry and smoking a turkey, follow these safety guidelines:
-
Cook to an internal temperature of 165°F in breast and thigh. Use a probe thermometer.
-
Never leave a smoking turkey unattended. Tend the fire regularly.
-
Allow smoker to preheat fully before adding turkey.
-
Maintain proper smoking temperature. Don’t let it fluctuate too high or low.
-
Refrigerate leftovers within 2 hours. Use within 3-4 days.
-
Wash any surface or utensil that touched raw turkey to prevent cross-contamination.
Troubleshooting Issues
Here are some common smoking problems and how to fix them:
Turkey skin won’t crisp: Raise temp to 300°F for the last 30-60 mins. Rub skin with oil before smoking.
Turkey is drying out: Make sure you brined it. Don’t overcook – use a probe thermometer.
Turkey has no smoke flavor: Use more wood chips and replenish more often during smoking. Make sure chips are soaked first.
Turkey won’t fully cook: Wrap in foil and continue cooking until 165°F. Foil helps it cook faster.
Master Smoked Turkey in a Propane Smoker
With the right techniques, you can absolutely smoke a tasty, juicy turkey in a propane smoker. The keys are choosing a smaller turkey, brining, maintaining an even low temperature, getting a nice steady smoke, and letting the turkey properly rest.
Follow this guide and you’ll be able to execute the perfect smoked turkey in your propane smoker every time. Your holiday guests will be begging for the recipe!
How to Smoke a Turkey in a Gas Smoker – Overview
The best smoking technique is going to require a lot of patience. If you try to cook it too fast, you’re going to dry it out and it won’t taste good. Consider the size of the turkey when planning your cooking time as well. A larger bird will need a lot more time to cook evenly than a smaller one.
The key to smoking a turkey in a gas smoker is to keep the bird moist while it cooks. Otherwise, the meat will dry out and become tough. I’ll cover exactly how to do this in more detail below, but you can start by injecting the bird with a marinade of your choice. You will use this and the bird’s own cooking juices to help keep it moist throughout the smoking process. Some people like brined turkey instead.
You can also rub the skin with a spice mixture. You can use your own choice of spices, but I like salt, pepper, and paprika. Some people add some melted butter or a butter alternative like olive oil. It will hold all your spices together and also make it possible to paint them over the turkey. You will cook it in the smoker on low heat for a few hours to seal in the flavors and get a nice smoky flavor on the bird, too.
So, what do you need to get started? Besides your turkey, here are some things you will need.
What Kind of Grill to Use to Smoke Your Turkey
You can actually smoke your turkey with just about any kind of grill. The most important thing to know is that you have the sizing right so that your turkey will fit. If you’re not 100% sure, measure it before buying your turkey. Not only does it need to fit inside but you also need to be able to properly close to the lid.
While this post is focused on how to smoke a turkey in a gas smoker, you could also use a different type of smoker, such as:
- Electric smoker
- Charcoal grill
- Wood pellet grill
The cook times can vary according to which method you are using so keep that in mind. Our temperatures and cook times are when referencing a gas smoker.
How to Smoke Turkey on the Masterbuilt Propane Smoker!
FAQ
How long does it take to smoke a turkey on a propane smoker?
Low & Slow Smoked Turkey – Smoke your turkey at the low temperature of 225 degrees F for approximately 6-8 hours for a 22 pound turkey.
Is it better to smoke a turkey at 225 or 250?
When you’re ready to smoke your turkey, aim to keep the smoker between 225°F and 275oF. The ideal temperature for smoking a turkey is low and slow at 250oF, but even the best smokers will have temperature fluctuations in the five- to six-hour cooking time.
How to smoke a turkey on a masterbuilt gas smoker?
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.
Should you put water in the smoker when smoking a turkey?
Do you use water in the smoker when doing a turkey? Or do you do a dry smoke? It don’t hurt to use water, it helps with moisture and temperature for sure. Dry smoke or the skin will be too rubbery. Max Wallace rubbery skin is the result of cooking at too low a temperature.
How long do you smoke a Turkey in a smoker?
Preheat smoker to 275F. Coat turkey with olive oil and pat with salt and pepper to taste. Place turkey directly onto bottom rack of smoker. Smoke for 3.5-4 hours or until internal temp reaches 165F. MASTER IT. There’s an app for that. Serve up adventurous Traditional Smoked Turkey with Masterbuilt’s range of grills and versatile accessories.
How do you smoke a Turkey in a propane smoker?
Preheat to 275°F. This low, steady heat is ideal for slowly smoking the turkey. Create indirect heat. If your propane smoker doesn’t have separate burners, place a foil pan over the flame to disperse heat. Pat dry with paper towels after brining and rinsing. Rub with oil or butter. This helps the skin get crispy.
Can you smoke a whole Turkey in a gas smoker?
Sharing is caring! There is nothing better than smoking a turkey in a gas smoker. You always get crispy golden skin with juicy, succulent meat. You also get rich, smoky flavors that will have all your guests returning for seconds. But smoking a whole turkey can be pretty intimidating for those of you who have never done it before.
How do you smoke a Turkey on a gas grill?
Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal briquettes or the smoker box of a gas grill, and close the lid. When smoke appears, place the pan with the turkey on the cooking grates and cook over indirect medium-low heat, with the lid closed.
How long do you smoke a turkey breast in a propane smoker?
Place the seasoned turkey straight on the bottom rack of the preheated propane smoker. Maintain the temperature at 275°F and smoke the turkey until the internal temperature in the breast reaches 165°F, about 3.5-4 hours. Monitor the temperature using your probe thermometer. Replenish the wood chips every 45-60 minutes to keep the smoke going.
How do you cook a turkey breast in a gas smoker?
Use an instant read thermometer to check the thickest part of the thigh and breast, without touching the bone. The turkey is done when it reaches 165°F in both areas. Preheat your propane gas smoker to 275°F with soaked wood chips loaded. Pat turkey dry with paper towels. Coat with olive oil, salt, and pepper. Inject with chicken broth if desired.