• Skip to main content
  • Skip to primary sidebar

Mad Backyard

menu icon
go to homepage
  • BBQ
  • Lawn
  • Patio
  • About
  • Shop
  • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • BBQ
    • Lawn
    • Patio
    • About
    • Shop
    • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Turkey

    Published: Apr 3, 2022 · Modified: Nov 11, 2024 by Mads Martigan · This post may contain affiliate links · 7 Comments

    Smoked Turkey in a Masterbuilt Electric Smoker

    Jump to Recipe Jump to Video Print Recipe

    Learn how to smoke a whole turkey using a Masterbuilt electric smoker, and why it is one of easiest, and tastiest, ways to smoke a turkey!

    We take you step-by-step through brining and seasoning your turkey, setting up your Masterbuilt electric smoker, and smoking your turkey to perfection.

    a Whole Smoked Turkey on a cutting board

    For all the fanfare in the BBQ world surrounding brisket, pulled pork, and ribs, we find that a perfectly smoked turkey or chicken often "Wow's" folks more than anything. Well, maybe not more than a Trash Can Turkey!

    We've previously done pellet grill smoked turkey, a smoked turkey breast, a spatchocked turkey, and even some fun cavemen sized smoked turkey legs.

    But we thought, what could be more appropriate now than smoking a whole turkey in the classic Masterbuilt electric smoker!

    After already doing baby back ribs, chicken, brisket, and pulled pork in our trusty Masterbuilt electric smoker, we thought it was time to try a whole smoked Thanksgiving turkey.

    You can do this as your main Thanksgiving or holiday turkey or maybe provide a second smoked turkey option, especially if you are expecting a large crowd and only have one oven.

    "But I heard smoked Turkey is too smoky, and the skin doesn't get crispy."

    Yes, smoked turkey can suffer from both of those things if not done properly.

    That's why we are going to show you exactly how much smoke to apply and exactly how to get crispy skin on your Masterbuilt smoked turkey too.

    You can use any electric smoker, it doesn't have to be a Masterbuilt. Just follow our instructions below!

    Let's go!

    Jump to:
    • Choosing Your Turkey for Smoking
    • Video
    • Clean and Trim the Turkey
    • Dry Brining
    • Injecting the Turkey
    • The Best Rubs and Seasonings
    • The Best Wood Chips for Whole Turkey
    • Start the Masterbuilt Smoker
    • Smoker Temperature
    • Cooking Time
    • Refilling the Wood Chips
    • Target Internal Temperature
    • Crisping the Turkey Skin (Optional)
    • Carving the Turkey and Serving
    • Holding a Smoked Turkey
    • 📖 Recipe

    Choosing Your Turkey for Smoking

    The first thing you need to do is choose the turkey that you are going to smoke in your Masterbuilt electric smoker.

    When it comes to smoked turkey, bigger isn't always better. And because of the size constraints of most electric smoker, we suggest you go with one that is 15 pounds or less.

    Save the massive 22-pounder for spatchcocking on your pellet grill midwinter. For now, you want something that will cook evenly in its whole form, without butting up against the walls of the Masterbuilt.

    A smoked turkey breast can often be finished in 2-3 hours, while a whole turkey may take 4-5 or more.

    We are going to dry brine the turkey overnight in order to get crispy skin and flavorful meat when we smoke it.

    So plan to start preparing your turkey the day before you actually smoke it in the Masterbuilt.

    Video

    Rather WATCH than read? Check out our Masterbuilt Turkey video on our YouTube Channel.

    YouTube player

    Clean and Trim the Turkey

    After removing the thawed turkey from the packaging, find the neck and giblet bag stuffed in the main cavity.

    You may have to run some warm water over this area to loosen it up and pull them out if the turkey is still somewhat frozen.

    Put these aside to use in a homemade turkey stock if you wish.

    Next, take some time to rinse and dry your turkey with paper towels

    Then, using some good kitchen shears or a meat knife, cut any excess fat or skin hanging off near the corners and edges of the cavities.

    You'll find there is usually a little piece of bone wrapped in skin hanging around near the neck cavity.

    Cut this off and discard.

    Kitchen Shears, iBayam Kitchen Scissors All Purpose Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
    Kitchen Shears, iBayam Kitchen Scissors All Purpose Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
    Check Price on Amazon

    Place the turkey in a V shaped roasting rack set inside a roasting pan or a medium sized aluminum foil pan.

    raw turkey on a v shaped rack set inside an aluminum foil pan
    Norpro Nonstick Roasting Rack Heavy Duty | Extra Large 13" x 10
    Norpro Nonstick Roasting Rack Heavy Duty | Extra Large 13" x 10" | 1-Count
    • Large side handles for easy lifting
    • Jumbo size ideal for turkeys and family size roasts.
    Check Price on Amazon

    We also like this wire rack and baking sheet combo for turkey because you want maximum airflow around every side of the whole turkey. We also use this rack to dry brine chicken wings and chicken thighs.

    Wildone Stainless Steel Cookie Pan with Cooling Rack
    Wildone Baking Sheet & Rack Set
    • 🍒4 Pieces Baking Set - Including 2pcs baking sheet 17.3 x 12.2 x 1 inch and 2pcs cooling rack 16.8 x 11.22 x 0.67 inch
    • 🍒Made of high quality 18/0 stainless steel without chemical coating or any other materials. Rust resistant.
    Check Price on Amazon

    Dry Brining

    You may have read or seen on television people wet brining their turkeys by submerging them overnight in a salty aromatic solution.

    While wet brining, if done right, can work for adding moisture and flavor to a smoked turkey, it doesn't do anything to get you crispy skin.

    A much easier way to achieve similar results AND get crispy skin, is by dry brining your Masterbuilt smoked turkey instead.

    With dry brining, you also get all the benefits of salt penetration and moisture retention without having to deal with a giant bucket of salty raw turkey water when you're done!

    The problem with "most" smoked turkey, and smoked chicken for that matter, is that while the meat inside gets tender and delicious, the skin is usually a little rubbery and unappetizing.

    If you want the crispiest skin possible at the end, it all starts with dry brining at the beginning.

    This is what will separate you from all the Thanksgiving turkey smoking wannabes out there.

    Trust us.

    After cleaning and trimming, simply coat the inside and outside of your whole turkey with kosher salt, or, if you are going for BBQ flavors, your favorite BBQ rub that has salt in it.

    We like this Famous Dave's Chicken Rub.

    raw turkey being sprinkled with Famous Dave's chicken rub
    Famous Dave's Seasoning Variety 3-Pack With Steak & Burger, Rib Rub For Beef or Pork, Chicken Rub
    Famous Dave's Seasoning Variety 3-Pack With Steak & Burger, Rib Rub For Beef or Pork, Chicken Rub
    Check Price on Amazon

    For classic Thanksgiving flavors, stick with just kosher salt for now.

    Do NOT use oil to help the rub adhere. 

    As you apply the rub the skin will start to get more wet as the salt in the rub pulls the moisture up to the surface.

    This is all the moisture you need to get the salt to adhere to your smoked turkey.

    You don't need to overdo it, just a sprinkling on all sides and make sure to use KOSHER salt as regular table salt will make the turkey too salty.

    Store the turkey on a V shaped rack inside a roasting pan or on a wire rack set on top of a baking sheet in the refrigerator overnight.

    This overnight seasoning does 3 things:

    1. That salty moisture that formed on the surface will work its way BACK into the meat to help flavor the interior of the turkey.
    2. The salt inside will help the turkey retain moisture and not dry out while it smokes in the Masterbuilt.
    3. It pulls moisture OUT of the skin allowing it to dry out before you smoke the turkey and therefore crisp up better while it cooks.

    Moist meat, and crispy skin.

    Exactly what we want.

    The next day the skin should look kind of powdery and very dry.

    This is good.

    It means the salt has penetrated into the meat where you want it to be and has taken all the moisture with it.

    In the morning, if there is still A LOT of salt or seasoning on the outside of the turkey, wipe it off with a dry or only slightly damp paper towel.

    If you need to add MORE BBQ rub or other non-salt seasonings, go ahead and do this before putting it in the Masterbuilt.

    Pro Tip: DO NOT use butter or cooking oil to help additional rub adhere to the turkey skin.  The more oil you apply, the less the skin will crisp up when it cooks.

    Because a Masterbuilt electric smoker only goes up to 275°F, even if you've dry brined the turkey, you will not get crispy skin in this smoker.

    If you want crispy skin, we recommend a final step in the oven to crisp up with skin. We outline this below. This is what we do for ultimate crispy skin!

    Injecting the Turkey

    A final, more surgical option for adding salt and moisture retaining qualities to your Masterbuilt smoked turkey is to inject it with a salty, flavorful solution.

    Just PLEASE be careful NOT to do this to a turkey that's already been injected or brined as described above or your turkey will become overly salty.

    Only do one or the other, not BOTH.

    You can use a mixture of turkey stock, melted butter, Cajun spices or your favorite BBQ rub; and any other herbs and spices you want to flavor your turkey with.

    We are big fans of the Ofargo Stainless Steel Meat Injector.

    You get a variety of tip and injector sizes so you can inject larger things like herbs and minced garlic right into the turkey!

    Ofargo Meat Injector, Meat Injectors for Smoking, 3 Marinade Injector Syringe Needles; Injector Marinades for Meats, Turkey, Beef; 2-Oz, User Manual Included
    Ofargo Meat Injector
    • 3 Different Size Needles--Ofargo BBQ injector equipped with 3 different specifications and functions needles, used for various meat injection needs
    Check Price on Amazon

    Again, if you choose to inject your smoked turkey, you don't need to dry brine it overnight.  A simple BBQ or light salt and pepper seasoning on the exterior and some injecting on the interior will help season your turkey and help it retain its flavor.

    Keep in mind that injecting the turkey adds WEIGHT to it, so it WILL take longer to cook in the Masterbuilt electric smoker, all else being equal.

    But if you are OK with that, then inject away.  Make sure to put the turkey in an aluminum pan to catch the runoff and inject every 2-3 inches across and around the surface of the meat at varying depth levels.

    You can let the injection diffuse throughout the turkey in the refrigerator for about 1-2 hours, or even overnight, before putting it in the electric smoker.

    The Best Rubs and Seasonings

    If you are going for a classic Thanksgiving style turkey smoked in your Masterbuilt electric smoker, stick with salt, pepper, and maybe a little thyme for seasoning.

    However, if you want to do more of a barbecued style smoked turkey, then feel free to go a little bigger with your rubs and flavors you add.

    We have a great BBQ Turkey Rub recipe from scratch below, but if you want something easy right off the shelf, check out Three Little Pigs Kansas City Championship BBQ Rub.

    It's got a great flavor of not only typical BBQ seasonings but also onion, garlic, and even a little cayenne for some heat.

    We also love it on smoked chicken!

    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Check Price on Amazon

    The Best Wood Chips for Whole Turkey

    You need to be a little selective when it comes to choosing the right wood chips to smoke a turkey in a Masterbuilt electric smoker.

    hands holding wood chips

    Mesquite and hickory will give a very aggressive smoke flavor and should probably be used only in combination with some other varieties of wood chips.

    If aggressive smoke on the turkey is not your thing, we recommend a milder smoke flavor by choosing oak or fruitwood chips.

    Pecan, apple, beech, alder, and cherry all give great results on smoked turkey.

    There's no reason you can't mix a few different kinds together in your Masterbuilt!

    Natual Wood Chips for Smoker, (8 Gift Pack - Apple, Cherry, Oak, Pecan, Pear, Peach, Walnut, Beech) 8 OZ Each| Smoker Woodchips for Smoking Gun and BBQ, Great for Beef Pork Chicken Fish and Whisky
    • ASSORTED 8 PREMIUM SMOKING FLAVORS – More chips, more flavor. Smoking chips set includes apple, cherry, oak, pecan, pear, peach,walnut, beech wood chips. A set of chips will help you taste different types of wood for smoking and you will be able to determine what kind of wood chips you like the most!
    Check Price on Amazon

    Start the Masterbuilt Smoker

    If you aren't quite familiar yet with how to use your Masterbuilt electric smoker, don't worry, we've got plenty of good resources for you to get you caught up before you throw the turkey in on the big day..

    We have previously covered how to season, how to start, and clean a Masterbuilt electric smoker.

    We've covered how to load them with wood chips, use the vents properly, make a smoker stand for them, and even how to use them in the rain!

    You can tell we are big fans of this great electric smoker, especially for beginner smokers and BBQ enthusiasts.

    Pro Tip: Place a piece of cardboard under the front two legs of the Masterbuilt electric smoker to catch any drips when placing or removing food in the smoker. This will protect your deck or concrete.

    cardboard under the front two legs of the masterbuilt electric smoker

    Smoker Temperature

    Set the temperature of your electric smoker to the highest temperature it will go, which is 275°F on our Masterbuilt.

    If your model of electric smoker goes up to 325°F, that is where you should set it.

    While the dry brine will help, you will have a hard time getting crispy skin at this temperature.

    This is because the fat underneath the skin will not render at this low temperatures before the meat is finished cooking.

    If crispy skin is important to you, we recommend finishing the turkey in the oven at a higher temperature to crisp it up.

    What About Basting or Spray Butter?

    Don't do it, or you'll negate everything you did to the skin during the dry brine.

    Don't baste, or spray anything like turkey stock, broth, cooking oil, butter, etc. on the skin while its cooking.

    Leave it alone.

    That is, if you want crispy delicious skin. There is plenty of fat already in the skin that needs to render out and will keep the bird moist, you don't need to add anything additional.

    Cooking Time

    After the electric smoker has come up to temperature and you have added your wood chips to the chip loader, it's time for the turkey.

    If you dry brined the turkey overnight, you may see some liquid in the bottom of the pan. The salt helps draw out some moisture from the turkey skin. You may see more liquid if your turkey was previously frozen and still thawing.

    dry brined turkey in a v shaped rack inside an aluminum foil pan

    If you want to collect the turkey drippings to make a gravy, you can add some chopped up carrots, onions, and celery with some water or broth to an aluminum foil pan on the lower rack of the smoker.

    chopped up carrots, celery and onions

    Put your turkey on one of the middle shelves with the breasts pointed up and let the electric smoker do its thing!

    a whole turkey inside a masterbuilt electric smoker

    Place temperature probes, if you have them, in both one of the thighs and one of the breasts of the turkey.

    Otherwise, you can spot check later with an instant read thermometer.

    Always use good insulated grill gloves when rotating or moving the turkey around.

    There really is no need to flip the turkey over as the electric smoker provides indirect heat like an oven.

    You are welcome to experiment and try cooking it "upside down" if you want through, but you may lose some of your rub on the breasts against the smoker grates.

    A whole turkey smoked at 325°F will take about 15 minutes per pound to fully cook.

    So plan on a 12-14 lb turkey taking roughly 3 to 3.5 hours if your electric smoker goes up this high.

    At only 275°F, a 12-14 lb turkey may take closer to 4.5 hours or even longer.  This is why we recommend finishing in an indoor over after smoking if possible to finish.

    You'll get crispier skin, a lower chance of the turkey drying out, and you won't be starting at your watch for 5 hours.

    If you cook in the electric smoker for the first 2 to 3 hours, you'll still get plenty of smoke flavor.

    Refilling the Wood Chips

    You will need to refill the wood chips every 20-30 minutes as they smolder fairly quickly compared to wood chunks and wood pellets.

    Turkey, like most poultry, and fish for that matter, absorbs a lot of smoke in a short amount of time.

    You don't want to overdo it, so you may want to stick with just two rounds of wood chips.

    If you are using a Masterbuilt Electric Smoker, we recommend you check out their Slow Smoker Accessory Attachment.

    It allows you to preload the wood chips, much like a pellet hopper on a pellet grill like a Traeger and smokes them more slowly so that you don't need to constantly refill.

    This especially works great for longer smokes like beef brisket in your electric smoker!

    Masterbuilt Slow Smoker Accessory Attachment
    • Continuous smoke when cold smoking or hot smoking up to 275˚F
    • Automatically heats wood chips with the push of a button
    • Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
    • Removable ash tray for easy cleanup
    Check Price on Amazon

    Target Internal Temperature

    You'll want to monitor the internal temperature of both the turkey breast AND turkey thigh for doneness.

    Your Masterbuilt electric smoker smoked turkey is ready to eat when the breast meat hits an internal temperature of 165°F and the thigh meat hits 175°F on your instant read thermometer.

    These usually occur at about the same time.

    If you don't yet own an instant read thermometer, it's going to be hard to really know exactly when that turkey is done cooking in the Masterbuilt.

    One of our go-to and very affordable favorites is this one from Thermopro.

    ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit, Waterproof Kitchen Food BBQ Grill Smoker Oil Fry Candy Instant Read
    ThermoPro TP19H Digital Meat Thermometer
    Check Price on Amazon

    If you prefer a leave-in thermometer you can just monitor from your phone while visiting with guests or doing other stuff, then check out our newest favorite, the MEATER leave in thermometer.

    smart phone showing the MEATER thermometer app for whole turkey

    It is extremely accurate and has an incredible 165 foot Bluetooth range and works right with your smartphone so you don't need to carry a separate controller around with you like many other remote thermometers require.

    It's got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, and current internal temperature.

    It's like a GPS for your meat!

    MEATER Plus | 165ft Long Range Smart Wireless Meat Thermometer with Bluetooth for The Oven, Grill, Kitchen, BBQ, Smoker, Sous Vide, Rotisserie
    • ► 2 Sensors, 1 Probe: Dual temperature sensors can monitor internal meat temperature up to 212°F and ambient / external temperature up to 527°F simultaneously. Dishwasher safe.
    • ► Advanced Estimator Algorithm: Can estimate how long to cook and rest your food to help plan your meal and manage your time.
    • ► Connectivity Suite: Monitor your cook from a phone or tablet over Bluetooth. Extend your range Using MEATER Link WiFi and MEATER Cloud to use Alexa and monitor your cook from a computer.
    Check Price on Amazon

    Crisping the Turkey Skin (Optional)

    Since most Masterbuilt electric smokers only goes up to 275°F, you won't be able to crisp the skin using this smoker alone. If crispy skin is not important to you, you can go ahead and do the entire cook in the Masterbuilt.

    If you're like us and do want crispy skin, we recommend finishing the turkey at a higher heat in the oven.

    a whole turkey in a V-shaped rack set inside an aluminum foil pan with some carrots and onions

    First, preheat the oven to 400°F.

    When the breast meat reaches 130°F internally, move the turkey into a V-shaped roasting rack set inside a large aluminum foil pan filled with drippings and veggies.

    Turn the oven down to 325°F and place the pan into the oven on a middle rack. Continue cooking until the turkey reaches 160°F in the breast and 170°F in the thigh. The meat will come up another 5 degrees during resting for a final internal temperature of 165°F in the breast and 175°F in the thigh.

    Carving the Turkey and Serving

    Remove the turkey from the electric smoker (or oven if you crisped up the skin) and let it rest for about 30-45 minutes uncovered on a cutting board before carving and serving so that the juice stays in the meat where you want it.

    First pull the leg and thigh away from the rest of the bird and cut at the thigh joint.  Repeat on the other side.

    Separate the leg and thigh and slice the thigh into smaller pieces.

    Now slice each of the breasts off the breastbone, keeping that nice crispy intact on each breast.

    Lastly, slice the breasts into ½ inch thick pieces keeping some of that delicious skin on each piece.

    This all works better with a good meat slicing knife like our favorite from Mairico.

    MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife - Ergonomic Design - Best for Slicing Roasts, Meats, Fruits and Vegetables
    • IMPECCABLE PERFORMANCE: The long, ultra sharp blade is engineered to deliver highly precise cuts with minimal effort.
    • PROFESSIONAL DESIGN, SUPERB QUALITY: Most desirable length by professionals. Sharp blade with premium stainless steel engineered to excel on all cuts of meats, including big roasts. It is also designed to last.
    Check Price on Amazon

    Holding a Smoked Turkey

    If you need to keep the smoked turkey hot while waiting for guests to arrive or to be ready to eat, put the carved smoked turkey into a large aluminum foil tray with a little turkey stock poured over to keep it moist and put it in the oven at 170°F until you are ready to eat.

    The only downside to doing this is your skin will lose some of its crispiness.  So best to plan to eat right when the turkey is carved.

    If you want something delicious to serve alongside, check out our Sticky Smoked Sweet Potatoes or Smoked Mashed Potatoes. You can find all of our other electric smoker recipes here, which you can prepare with your turkey!

    Enjoy!

    📖 Recipe

    a Whole Smoked Turkey on a cutting board

    Smoked Turkey in a Masterbuilt Electric Smoker

    Mads Martigan
    Our Smoked Turkey in a Masterbuilt Electric Smoker is first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.
    We then review step by step how to set your Masterbuilt, or ANY electric smoker, to perfectly smoke this whole turkey to perfection.
    4.75 from 4 votes
    PRINT PIN SHARE SAVE Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs 30 minutes mins
    Dry Brine Time 12 hours hrs
    Total Time 4 hours hrs
    Course Main Course
    Cuisine American, Australian, barbecue, BBQ, Smoked
    Servings 10 people
    Calories 369 kcal

    Equipment

    • Masterbuilt Electric Smoker or any brand electric smoker
    • Wood chips Preferably Oak or Fruitwood
    • Large Cutting Board
    • Paper Towels
    • Large Baking Sheet with Wire Rack
    • Internal Meat Thermometers
    • Carving Knife
    • Insulated BBQ Gloves

    Ingredients
      

    • 1 Whole Turkey 12-14 lbs, thawed

    Dry Brine

    • ½ Cup Kosher Salt
    • 3 tablespoon Coarse Ground Black Pepper

    Seasonings

    • 2 teaspoon Dried Thyme
    • 1 teaspoon Dried Rosemary
    • 1 teaspoon Dried Sage
    • ½ teaspoon Garlic Powder

    Instructions
     

    Clean the Turkey

    • Remove the thawed turkey from the packaging and remove the neck and giblet bag(s) form the main cavity.
      1 Whole Turkey
    • Clean, rinse, and pat dry the turkey well with paper towels.
      raw turkey on a v shaped rack set inside an aluminum foil pan
    • Trim any excess pieces of skin or fat off of the turkey.

    Dry Brine the Turkey Overnight

    • Place the turkey on a wire rack placed on top of a baking sheet or in a V shaped rack inside of a pan.
    • Mix together the ½ cup Kosher salt and 3 tablespoon pepper, and sprinkle generously over the top and bottom and inside the cavities of the turkey. DO NOT use cooking oil to adhere or skin will not get crispy. If you prefer BBQ rub instead of just salt, add it now but choose a rub that does contain salt so the turkey will brine.
      ½ Cup Kosher Salt, 3 tablespoon Coarse Ground Black Pepper
      raw turkey being sprinkled with Famous Dave's chicken rub
    • Place the turkey, on the wire rack and baking sheet in the refrigerator overnight or for at least 4-6 hours.

    Remove the Next Day

    • Take the turkey out of the refrigerator.
      dry brined turkey in a v shaped rack inside an aluminum foil pan
    • Mix the thyme, rosemary, sage, and garlic together and rub all over the entire exterior of the turkey.
      2 teaspoon Dried Thyme, 1 teaspoon Dried Rosemary, 1 teaspoon Dried Sage, ½ teaspoon Garlic Powder

    Start the Masterbuilt Electric Smoker

    • Open up the electric smoker door and make sure the racks are all cleaned off and in their proper place. You may need to remove a couple shelves to make room for the turkey. Aim for the middle of the smoker for your turkey as much as you can.
    • Do not fill the water pan. Close the door.
    • Plug in and turn on the electric smoker and set the temperature to 275°F (or 325°F if your model goes up that high).
    • Once the electric smoker is up to temperature, load your wood chips in the chip loading tray. There is no need to soak the wood chips in water.
      Wood chips being fed into the wood tray of a masterbuilt electric smoker

    Smoke the Turkey

    • Once smoke is being produced, position your seasoned turkey on one of the shelves with the breast side up.
      a whole turkey inside a masterbuilt electric smoker
    • Place an internal temperature probe if you have one into the center of one of the breasts, and another one, if you have one, into the middle of one of the thighs.
    • Close the door.
    • If you will be crisping your skin in the oven, skip to that step when the internal temperature of the breast reaches 130°F.
    • When the internal temperature of the breast has reached 160°F, and the internal temperature of the thigh hits 170°F, carefully remove the turkey from the electric smoker to rest and allow the temperatures to come up another 5°F.

    Crisp the Skin in the Oven (Optional)

    • For crispy skin, preheat the oven to 400°F.
    • When the turkey reaches an internal temperature of 130°F in the breast, move it to a V shaped rack set inside a large pan filled with a little water or broth.
    • Lower the temperature of the oven to 375°F and place the turkey in the oven.
      a whole turkey in a V-shaped rack set inside an aluminum foil pan with some carrots and onions
    • Continue cooking the turkey until the breast meat reaches 160°F and the thigh meat reaches 170°F, then remove the turkey to rest and come up another 5°F internally.

    Rest and Carve

    • Let the turkey rest for 30-45 minutes before carving to allow the juices to distribute and the internal temperature of the meat to rise to the final target temperature of 165°F in the breast and 175°F in the thigh.
      a Whole Smoked Turkey on a cutting board
    • Carve, plate, and serve immediately.

    Video

    Nutrition

    Calories: 369kcalCarbohydrates: 1gProtein: 56gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 185mgSodium: 289mgPotassium: 605mgFiber: 1gSugar: 0.2gVitamin A: 163IUVitamin C: 0.1mgCalcium: 41mgIron: 3mg
    Keyword barbecue turkey, BBQ Smoked Turkey, BBQ Turkey, Dry Brine, electric smoker, Electric Smoker Turkey, Masterbuilt Electric Smoker Turkey, Masterbuilt Smoked Turkey, Masterbuilt Turkey, smoked thanksgiving turkey, smoked turkey
    Tried this recipe?Let us know how it was!

    More Turkey Recipes

    • boneless turkey breast on the grates of a Masterbuilt smoker
      Smoked Boneless Turkey Breast in a Masterbuilt Electric Smoker
    • turkey in a V shaped rack smoking on a pellet grill
      Classic Smoked Turkey on a Pit Boss
    • turkey breast cooked on a pellet grill on a metal rack set over a cutting board
      Smoked Turkey Breast on a Pellet Grill
    • Smoked turkey sandwich on a white plate
      Smoked Turkey Sandwich

    About Mads Martigan

    Mads is the founder of Madbackyard.com and has been a BBQ and Grilling enthusiast for the past 15 years. He loves to write about and make videos on smoking and barbecuing all kinds of great food.

    Reader Interactions

    Comments

    1. Cindy says

      May 31, 2022 at 1:51 pm

      5 stars
      Delicious, thanks for sharing about the dry brining!

    2. PATRICK says

      September 09, 2022 at 1:05 pm

      5 stars
      I tried this method with our older Masterbuilt Electric Smoker yesterday and it worked great!

      The smoked turkey meat turned out delicioius!

      I could have probably pulled it out of there a tad sooner but overall it was still a great success!

      Thanks for all the directions!

    3. Mads Martigan says

      September 10, 2022 at 6:46 am

      Glad it came out well Patrick, thanks for reading!

    4. Stephanie says

      November 01, 2022 at 1:43 pm

      is it still ok to dry brine if you buy a pre-brine turkey like a butterball? it's just that i don't know where to buy an un-brined turkey near me haha.

    5. Mads Martigan says

      November 07, 2022 at 9:24 am

      I would be careful with anything labeled "pre-brined" because it's going to already have a fair amount of salt injected into it. You could still keep it unwrapped in the fridge overnight with just a little kosher salt on exterior to dry out the skin and have it crisp up better when you smoke it. I agree it's hard to easily find any turkeys these days not already pumped full of saline. You could try Whole Foods or a grocer that carries more organic meats, etc.

    6. [email protected] says

      November 27, 2022 at 8:33 pm

      Made today at 275 degrees on my older smoker and it turned out great

    7. Mads Martigan says

      November 30, 2022 at 11:38 am

      Glad to hear it, thanks for reading!

    4.75 from 4 votes (2 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Robert "Mads" Martigan, the founder of Mad Backyard

    Hi, I'm Mads, the founder of Mad Backyard and an avid outdoorsman, barbecue/smoker buff, and pellet grilling enthusiast who loves to share my passion for outdoor living and outdoor cooking with the world.

    More about me →

    Trending Recipes

    • pork shoulder on the grates of a pit boss pellet grill with a probe thermometer inserted in the meat
      Pulled Pork on a Pit Boss Pellet Grill
    • slices of smoked beef brisket on a cutting board
      Smoked Beef Brisket on a Pit Boss Pellet Grill
    • baby back ribs on the grates of a pit boss pellet grill
      Baby Back Ribs on a Pit Boss Pellet Grill
    • boston butt on the shelf of a masterbuilt electric smoker with a water pan beneath
      Smoked Boston Butt in a Masterbuilt Electric Smoker

    AFFILIATE DISCLAIMER

    Thanks for visiting Madbackyard.com!  As outdoor living enthusiasts, we love to mention and link to various products we have used or researched.  Assume those links are affiliate links which means we may earn a small commission if you click and buy.  As an Amazon Associate we earn from qualifying purchases.

    Seasonal Recipes

    • slices of smoked corned beef brisket on a wooden cutting board
      Smoked Corned Beef Brisket
    • smoked cabbage cut open on a cutting board
      Smoked Cabbage
    • Double smoked ham with a cherry glaze on a cutting board to show the slices of ham
      Pit Boss Smoked Ham with Cherry Fig Glaze
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill

    Footer

    ↑ back to top

    For great baking recipes, visit our partner site You're Gonna Bake It After All.

    About

    • About Us
    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    More

    • Newsletter Sign Up
    • Shop our Store

    Contact

    • Contact Us

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2020-2025 Mad Backyard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.