How to Smoke a Turkey in an Electric Smoker
It is easy to smoking a turkey in an electric smoker is simple and always produces a turkey flavorful packed holiday meal or family event. The crispy skin will get everyone's mouths watering. This one has proven to be a winner time and time again.
Servings: 8 people
Calories: 685kcal
Cost: 42
Ingredients
- 1 whole whole turkey 10lbs
- 2 tbsp olive oil or butter for a binder
Rub
- 4 tbsp turkey rub you can either use store brought or my recipe above
Stuffing
- 1 whole onion halved
- 1 whole apple halved
- 1 stick celery
- 1 whole lemon halved
Brining liquid
- 2 cups brown sugar
- 1 cup salt
- 2 oz apple juice
- 3 oz cold water
- 3 whole oranges cleaned and quartered
- 4 ounces ginger thinly sliced
- 6 whole bay leaves
- 6 cloves garlic peeled and crushed
- 15 whole cloves
Basting liquid:
- 200 grams Unsalted butter
- Chopped fresh herbs thyme, sage, parsley
- 1 tsp brown sugar
Instructions
- To a large saucepan add the apple juice, brown sugar and salt. Over a high heat bring to the boil making sure you stir until the sugar has dissolved. Boil for one minute once dissolved then remove from the heat. Cool at room temperature then refrigerate until 40°F
- In a very large non-corrosive container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 - 24 hours (for best results leave for 24 hours).
- After 24 hours remove the turkey from the brine. Thoroughly pat dry with paper towels and set on a rack with baking paper below and set in the fridge to air dry overnight. This step is not essential but will give you a nice crispy skin.
- Remove the turkey from the fridge. Tie the legs together and fold the wings under the body. Set aside and let rise to room temperature. Now you can start to prepare your smoker.
- Fire up your electric smoker and get it to 350°F. Once it starts to produce smoke, turn it down to 230°F and get your turkey in there!
- Baste the turkey every 40min
- You need to smoke the turkey until a meat thermometer reaches 165°F in the thickest park if the breast. You can use the rule of thumb that your turkey will take around 30 minutes per pound at 230°F (always allow a little bit of extra time just incase)
- Once the turkey is cooked remove from the electric smoker and rest for 20 - 30 minutes uncovered.
- Carve and serve!