How To Smoke a Turkey in an Electric Smoker
Make the moistest, juiciest Smoked Whole Turkey in an Electric Smoker! This turkey is dry-brined, then covered in a delicious dry rub and smoked until fall-apart tender. You've never had a turkey this moist before!
Servings: 10 servings
Calories: 418kcal
Ingredients
- 8-10 pound whole turkey neck and giblets removed
- 3 tablespoons olive oil or melted butter
- 1 cup chicken broth or water
- 1 sprig fresh thyme optional
Dry Brine Ingredients
- ½ cup kosher salt
- ½ cup brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried rosemary crushed
Dry Rub Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary crushed
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon ground thyme
Instructions
- Pat the turkey dry with a paper towel. Make the dry brine by combining ½ cup kosher salt, ½ cup brown sugar, 2 tablespoons garlic powder, 1 tablespoon onion powder, 2 teaspoons ground black pepper, 2 teaspoons dried thyme leaves, and 2 teaspoons dried rosemary in a small bowl. Cover the entire outside of the turkey with the dry brine. Place the turkey, uncovered, in the refrigerator for 12-24 hours. Before smoking, rinse the turkey under cold water to remove the brine. Pat dry with paper towels.
- Make the turkey rub by combining 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon dried rosemary, ¼ teaspoon poultry seasoning, and ⅛ teaspoon ground thyme in a small bowl.
- Apply a layer of olive oil over the entire outside of the turkey, including underneath the skin and on top of the turkey breast. Generously apply the rub to the entire outside of the turkey, including underneath the skin on the turkey breast. Make sure to get underneath the turkey wings and turkey legs. Let the turkey sit at room temperature while you preheat your electric smoker.
- Fill your smoker with wood chips, and preheat your electric smoker to 275℉ per the manufacturer's directions. Once the smoker comes up to temperature, fill the water pan with 1 cup of chicken broth and a sprig of fresh thyme.
- Place the turkey directly on the bottom rack of your electric smoker above the water pan and insert temperature probes into the thickest part of the breast and thigh or leg without touching the bone.
- Close the door of your smoker, and smoke until the internal temperature reaches 165℉. Add wood chips when your smoker stops smoking. For my Masterbuilt smoker, this is every hour.
- Once the turkey reaches 165℉, remove it from the smoker and let it rest for 15 minutes.
- While it is resting, make turkey gravy. Transfer the drippings from the water pan to a medium saucepan and heat it on medium heat. Combine 2 tablespoons of cornstarch and 2 tablespoons of cold water to make a slurry. Pour the slurry into the drippings, whisking until thickened. To make the gravy thicker, add more slurry until the desired consistency is reached.
- Serve this juicy smoked turkey with gravy and your favorite side dishes. Enjoy!
Notes
- Apply the dry rub underneath the skin so the flavor penetrates deep into the meat.
- Use temperature probes and do not open the door until the turkey is ready.
- Opening the door will cause the temperature to drop, and moisture will escape.
- Don't let those drippings go to waste. Make smoked turkey gravy for the perfect finishing touch.
Nutrition
Calories: 418kcal | Carbohydrates: 2g | Protein: 63g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 209mg | Sodium: 558mg | Potassium: 662mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 3mg
