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Masterbuilt Smoked Turkey

The perfect Masterbuilt smoked turkey recipe will add extra flavor to your dinner. With a few ingredients and the right equipment, you will have a great turkey.

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Masterbuilt smoked turkey recipe

Everyone looks forward to traditional food, so why not make it memorable and try something new? The perfect Masterbuilt smoked turkey recipe is the ideal way to add extra flavor to your dinner. With just a few ingredients and the right equipment, you can create a perfectly smoked turkey that will be the star of your feast. The smoky flavor of the turkey combined with the sweet, savory, and flavorful herbs and spices will entice your taste buds and make your guests beg for more. Not only is this recipe delicious, but it also requires minimal effort. Let’s start cooking!

Turkey roasting in smoker

How to Choose the Perfect Turkey for Smoking

When choosing a turkey for smoking, there are a few factors to consider:

  1. Size: Evaluate the number of people you’ll serve and choose a turkey accordingly. A general rule of thumb is to allow for about 1 pound of turkey per person. Remember that smoking a turkey can take longer, so a larger turkey requires more cooking time.
  2. Type: There are several types of turkey available, including fresh, frozen, and self-basting. Fresh turkeys are not previously frozen and are typically more expensive. Frozen turkeys must be thawed before cooking, while self-basting ones are injected with a mixture to keep them moist. Therefore, it’s best to use a fresh or frozen turkey for smoking.
  3. Quality: Look for a turkey that has a plump appearance and firm flesh. Avoid turkeys that have a slimy or wet appearance, as these may be past their prime.
  4. Source: If possible, consider purchasing it from a local farmer or producer. These turkeys are often fresher and more flavorful than those from mass-produced sources.
  5. Organic, free-range, or heritage: These terms refer to how the turkey was raised. Organic turkeys are raised without synthetic pesticides and fertilizers and are fed an organic diet. Free-range turkeys have access to the outdoors, while heritage ones are breeds not typically found in commercial production. These turkeys are more expensive but may be of higher quality and have more flavorful meat.

Turkey Preparation Before Smoking

To prepare a turkey for smoking in an electric smoker, follow these steps:

#1 Thaw the Turkey

If you use frozen meat, ensure you have completely thawed turkey before smoking. Additionally, this can take some time, so plan ahead.

#2 Remove the Giblets

Check the turkey’s cavity for the giblets (the neck, heart, gizzard, and liver) and remove them. You can use these to make gravy or stock or discard them.

#3 Rinse the Turkey

Rinse the turkey inside and out under cold water and pat dry with paper towels. This step will help to remove any excess ice or frost, as well as any bacteria that may be present.

#4 Season the Turkey Meat

Use your favorite seasoning blend or smoked turkey rub to flavor the meat. Coat the outside of the turkey as well as the cavity with the seasoning.

#5 Truss the Turkey

Trussing the seasoned turkey helps to keep the legs and wings close to the body and can help to keep it moist as it cooks. To truss it, use kitchen twine to tie the legs together and tuck the wings under the body.

#6 Let the Turkey Rest

Once the turkey is seasoned and trussed, let it sit at room temperature for about 30 minutes to an hour. This process will allow the seasoning to penetrate the meat and help the turkey to cook more evenly.


  • Tbsp (tablespoon) ≠ Tsp (teaspoon)
  • A tablespoon is larger – one tablespoon = three teaspoons.

The Best Wood Chips for Smoking a Turkey in a Masterbuilt Electric Smoker

The type of wood chips you use for smoking a turkey can significantly affect the final product’s flavor. Check out our pellet smoked turkey recipe for more ideas on smoking a turkey! Here are a few types of wood chips that people commonly use for smoking turkey:


Oak has a strong, bold savor that pairs well with turkey. It is a good choice for smoking large cuts of meat, such as a whole turkey.


Pecan has a mild, sweet flavor that compliments the turkey taste. It is a good choice for smoking turkey breast or other small cuts of meat.


Maple has a subtle, sweet savor that pairs well with the meat.

Apple or Cherry

Apple and cherry have a sweet, fruity flavor that pairs well with turkey. You can use them to smoke turkey breast or other meat parts.

Ultimately, the best wood chips for smoking a turkey in a Masterbuilt electric smoker will depend on your desires and the specific flavors you want to achieve. Experimenting with different types of wood chips can help you find the combination that works best for you.

Should You Inject the Turkey Before Smoking?

Injecting a turkey with a marinade or broth before smoking can add flavor and moisture to the meat. However, it is important to be careful when injecting a turkey, as improper injection techniques can lead to foodborne illness.

Here are some tips for injecting a turkey:

  • Choose a marinade or broth that is not too thick, as it will be difficult to inject thick liquids into the turkey.
  • Clean the area where you will inject the turkey thoroughly to avoid contaminating the meat.
  • Use a clean, new needle to inject it to avoid introducing bacteria into the meat.
  • Inject the marinade or broth evenly throughout the meat, careful not to inject too much in any spot.
  • Cook it to a safe internal temperature to ensure that any bacteria in the meat gets killed. The internal temperature of the turkey should be at least 165°F.

Overall, injecting a turkey can be a great way to add flavor and moisture to the meat, but it is essential to follow proper food safety guidelines to ensure that the turkey is safe to eat.

Turkey legs on platter

Carving a Delicious Smoked Turkey Meat

Carving a perfectly smoked turkey is similar to cutting a roasted turkey. Here are the basic steps:

  1. Allow the turkey to rest for at least 20 minutes after cooking. This step will make it easier to carve and help keep the juices inside the meat.
  2. Remove the legs and thighs. To do this, use a sharp knife to cut along the joint where the leg meets the turkey’s body.
  3. Separate the leg from the thigh by cutting through the joint.
  4. Slice the meat off the bone. You can slice the meat thin or thick, depending on your preference.
  5. Repeat this process with the other leg and thigh.
  6. Remove the wings by cutting through the joint where the wing meets the turkey’s body.
  7. Slice the breast meat. To do this, start by cutting off the breast by running your knife along the breastbone. Then, slice the breast meat into thin or thick slices.
  8. Repeat this process with the other breast.

Following these steps, you can carve a smoked turkey into individual servings, ready to be served or used in other dishes.

Orange zest in dish

Different Ways to Serve a Masterbuilt Smoked Turkey

There are many different ways to serve a smoked turkey; the best approach will depend on your preferences and the ingredients you have on hand. Here are a few ideas:

  1. Slice the turkey and serve it as is, with various sides such as mashed potatoes, gravy, stuffing, cranberry sauce, and vegetables.
  2. Shred the turkey and used it to make sandwiches, tacos, or wraps.
  3. Cut the turkey into small pieces using a cutting board, and use them to make salads, soups, or casseroles.
  4. Serve the turkey alongside other dishes as part of a larger meal, such as Thanksgiving or a holiday dinner.

No matter how you choose to serve your smoked turkey, it will surely be a delicious and flavorful addition to any meal. Enjoy!

Can I Brine a Smoked Turkey?

Yes, you can brine a smoked turkey. Brining is when a turkey gets soaked in a saltwater solution before cooking. Moreover, brining a turkey can help add flavor and moisture to the meat, which can be a useful technique when smoking a turkey.

To brine a smoked turkey, you will need to follow these steps:

  1. Combine 1 cup of sea or kosher salt and 1 gallon of water in a large pot. Also, you can add any desired seasonings, such as sugar, herbs, and spices, to the brine.
  2. Bring the brine to a boil, stirring to dissolve the salt.
  3. Remove the brine from the heat and allow it to cool to room temperature.
  4. Place the turkey in a large container or brining bag and pour the brine over it. Make sure the turkey gets fully submerged in the brine.
  5. Cover the container and refrigerate it for at least 8 hours or up to 24 hours.
  6. Remove the turkey from the brine and discard the brine. Rinse the turkey with cold water and pat it dry with paper towels.

How to Hold Your Smoked Turkey Warm

If you want to keep your smoked turkey warm while you wait to serve it, you can place it in an aluminum foil tray with a small amount of turkey stock to help keep it moist. Then, put the tray in the oven at a low temperature (around 170°F) until you are ready to eat.

This method will help to prevent the turkey from drying out and keep it hot until it is time to serve. Just be aware you’ll get less crispy skin when reheated this way, so it is best to serve the turkey as soon as it gets carved if you want to enjoy the maximum crunch.

Meat thermometer in turkey

Final Thoughts

If you want to impress your guests with a succulent, smoky masterpiece, look no further than this perfect Masterbuilt smoked turkey recipe. Whether you’re serving it up for Thanksgiving dinner or a casual weekend barbecue, it will have everyone coming back for seconds.

You can transform a plain old turkey into a smoky masterpiece with just a few key steps. Also, when it comes to wood choice, don’t be afraid to experiment and find the best combination. Your guests will be raving about this smoked turkey for days to come.

There are many turkey recipes, but if you like smoky flavors and nice crispy skin, make sure to try this dish.

Yield: 12 servings

Masterbuilt Smoked Turkey

Masterbuilt Smoked Turkey

The perfect Masterbuilt smoked turkey recipe will add extra flavor to your dinner. With a few ingredients and the right equipment, you will have a great turkey.

Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours


  • 12-14 lb. whole turkey
  • 1 tbsp. powdered sage
  • 2 tbsp. dried thyme
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • 1/2 to 1 tsp. ground black pepper
  • 2 tsp. sea or kosher salt
  • 1 tsp. garlic or onion powder (optional)
  • 1 tsp. dried rosemary
  • 1/4 c. extra virgin olive oil
  • zest of 1/2 an orange
  • 1/2 c. water
  • 1/2 c. apple cider
  • 1 c. pecan or apple wood chips


  1. Preheat the electric smoker. A suitable starting temperature for turkey is 250-275 degrees Fahrenheit.
  2. Combine all of the dried spices and herbs in a bowl. You should rub 1/3 of the dry seasonings into the turkey's inside cavity.
  3. Combine the olive cooking oil and orange zest with the remaining ingredients and rub across the turkey's skin.
  4. Half-fill the water aluminum roasting pan at the bottom of a smoker with apple cider and water. To catch turkey drippings, put a drip pan on a shelf just above the water pan. Also, place the wood chips in the side drawer.
  5. Push its wing tips in securely. Put the prepared meat on the smoker's middle rack, close the door, then adjust the timer for 6.5 hours. You should smoke a turkey for about 30-40 minutes per pound or until the internal temperature reaches 165 degrees Fahrenheit.
  6. Soak the chips in water for at least 30 minutes, then drain and add to the smoker according to the manufacturer's instructions. This strategy will give the turkey a smoky flavor. Moreover, you should check the smoke every hour. If there is no smoke, add more wood chips. 
  7. Start using an accurate meat thermometer to check the bird's internal temperature after three hours and every 45 minutes. Also, you can use a digital probe thermometer that comes with your smoker instead.
  8. Once it is done, remove the cooked turkey from the smoker and let it rest for about 20-30 minutes before carving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 12135Total Fat: 481gSaturated Fat: 138gTrans Fat: 6gUnsaturated Fat: 313gCholesterol: 6922mgSodium: 6765mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 1814g

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