How to Smoke a Turkey in a Masterbuilt Smoker

Smoking a turkey in a Masterbuilt smoker is a great way to prepare a juicy and flavorful bird for Thanksgiving or any special occasion. With the right techniques ingredients and equipment, you can enjoy tender smoked turkey with delicious smoky flavor.

Overview of Masterbuilt Smokers

Masterbuilt makes a range of electric and propane smokers designed for smoking meat, including turkey. Their electric smokers like the Masterbuilt 20075315 Front Controller Smoker are insulated, have multiple racks, and make it easy to smoke food with consistent temperature control.

Propane smokers like the Masterbuilt MB20051316 Propane Smoker offer similar features but run off propane fuel Both allow you to add wood chips or chunks to generate smoke

Benefits of Smoking Turkey

There are several advantages to smoking turkey in a Masterbuilt smoker compared to roasting:

• Infuses the meat with smoky flavor as it cooks.

• Keeps the turkey nice and moist thanks to low, indirect heat.

• Allows fat to render slowly, keeping meat tender.

• Imparts a beautiful pink smoke ring.

• Frees up oven space for side dishes.

Smoker Prep Tips

Proper prep is key for delicious smoked turkey. Here are some tips:

• Defrost – Thaw frozen turkey in the fridge 1-2 days before smoking. This helps it cook evenly.

• Brine (optional) – Soaking turkey overnight in a saltwater brine keeps it super moist and seasoned.

• Dry – Pat turkey dry inside and out with paper towels before applying rub.

• Season – Coat all surfaces with olive oil then apply a spice rub. Try herbs, brown sugar, salt and pepper.

• Set up – Place a drip pan filled with water, cider, or broth under where turkey will sit to help keep moisture levels right.

How to Smoke a Whole Turkey

Follow this simple process for smoking turkey in a Masterbuilt electric or propane smoker:

1. Prep the turkey – Thaw, dry, season, and truss the turkey as described above.

2. Prep the smoker – Soak wood chips 30 minutes then add to the smoker box. Fill water pan. Heat smoker to 225-250°F.

3. Place turkey – Put turkey breast side up directly on the cooking grate. For electric, place on the lowest rack above water pan.

4. Monitor temperature – Use a digital meat thermometer in the thickest part of breast and thigh. Smoke until it reaches 165°F.

5. Estimate cook time – Plan for 15-20 minutes per pound. A 12 lb turkey takes 3-4 hours.

6. Check periodically – Replenish wood chips and water pan as needed to maintain temperature and smoke.

7. Rest and carve – Once 165°F is reached, remove turkey and let rest 20-30 minutes before carving.

Smoking Tips and Techniques

Follow these tips when smoking turkey on a Masterbuilt smoker:

• Maintain a temperature between 225-250°F for even cooking.

• Use a meat thermometer for doneness, not time. Every turkey cooks differently.

• Add more charcoal or wood chunks if smoke output drops. Target thin, blue smoke.

• Baste the turkey every 45-60 minutes to keep the skin moist and promote browning.

• Placing turkey on a vertical poultry roasting rack allows smoke to circulate all around.

• For crispier skin, finish over higher heat on a grill after smoking.

Wood Chip Pairings

The choice of wood chips or chunks influences the flavor profile of smoked turkey. Good options include:

• Apple – Sweet, fruity smoke flavor. Works well with poultry.

• Cherry – Mildly sweet smoke with hint of tartness.

• Pecan – Nutty, rich smoke flavor. Nice for holiday meals.

• Hickory – Bold, bacon-like smoke. Use in moderation on turkey.

• Mesquite – Strong earthy smoke. Better for red meats than poultry.

Experiment to see which wood and flavor combinations you like best. Always use food-grade woods made for smoking.

Recipe Ideas

You can smoke a plain turkey or try recipes that add flavor with rubs, injections, and stuffings:

• Herb-Rubbed – Coat with olive oil, salt, pepper and chopped fresh rosemary, thyme, and sage.

• Cajun-Injected – Inject Cajun butter marinade then coat in Creole seasoning before smoking.

• Apple Brined – Soak turkey overnight in a sweet apple cider brine. Pat dry and smoke.

• Deep-Fried – For the ultimate crispy skin, deep fry the smoked turkey for a few minutes after.

• Stuffed – Lightly stuff the cavity with aromatics like onions, apples, and celery before smoking.

Masterbuilt Smoked Turkey Tips

Here are some final tips for smoking turkey successfully on a Masterbuilt smoker:

• Choose turkey size wisely. Test fit before thawing. Allow room for airflow.

• Maintain steady heat by refueling with chips/charcoal regularly. Don’t let temp drop.

• Use a meat probe thermometer for accuracy. Insert in thickest part of breast and thigh.

• Let turkey rest 20-30 minutes before carving so juices redistribute. Keep it tented in foil.

• Add moist flavor via brine, rub, mop sauce, or stuffing rather than basting, which can be messy.

• Monitor drippings to avoid flare-ups. Adjust water pan and plates as needed.

With the right prep and smoking time, you can enjoy juicy, tender, wonderfully flavorful smoked turkey using your Masterbuilt smoker. Experiment with different brines, rubs and wood smoke flavors to find your favorite.