Add 2 more quarts of water and bring to almost boil. Wish me luck. I stuffed my turkey with celery, onions and apples after salting the cavities. It is 29 lbs. I start in the brine on Sunday night and remove Wednesday night in the mini fridge. Your email address will not be published. After about 7 hours, the turkey plateaued at 143 degrees (measured in the breast), and stayed there for about an hour. The turkey didn’t finish until after our two youngest were in bed (luckily we had plenty of leftovers from our Christmas Eve party to feed them). Nearing 50 years smoking turkey and other meats and fowl. My husband is still raving about it as is our 13 year old daughter. If you want a crispy skin, rub your bird with mayonnaise all over inside & out before applying your seasonings and your bird will not only have crispy skin, but the breast will be as juicy as you can ever imagine, as well as, the rest of the bird. If you do have one, reduce to 1 cup salt and lightly rinse after brine. I have a 11lbs turkey. Some might find it to be too close to the ground and a stand might be required when using it. Add 2 quarts water as the sausage starts cooking and boil the sausage until it is all cooked. The cabinet is around 40.2 inches in height and 26 inches wide. After 3 hours of smoking your turkey, place the whole potatoes on the top rack above the turkey. Also, might not want to brine the giblets, definitely not as long if you do. I liked your idea of adding Apple Cider to Water. Happy Thanksgiving! Seems easy! I’ve been brining my turkeys since long before brining was “cool”. Required fields are marked *. I followed your instructions and the turkey is incredible! The drippings will add lots of flavor to stuffing. The smoker is easy to clean and hassle free. Loved the bird, Very good , and easy recipe. Turkey is an excellent source of B vitamins, potassium, and the minerals iron, zinc, and phosphorus. Do not place them below the turkey that is not fully cooked. The maximum cooking temperature that can be set is 275F, which is okay. However, some might require high temperatures which is not available in this unit. Save my name and email in this browser for the next time I comment. Add cold water to complete total amount of water per directions on bag. Next time I’ll try a different rub. The Master Forge Electric Smoker comes in an 800 watt & 1200 watt variety and it has a feature where you can add the wood chips from side loaders. Rub the interior cavity of the turkey with 1/3 of the dry seasonings. BTW I bri e in apple cider citrus solution. It will take approximately 2 to 3 days to completely thaw. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. 2. Thoughts?? Anxious to try it. I have done this for MANY years and here is what I would recommend. Overall the Master Forge Electric Smoker is a sound investment for a beginner, gives excellent results and lasts long. All our recipes include directions at least for the Masterbuilt electric smoker which is by far the most popular but we’ll try to include directions for other smokers as well. Allow the turkey to sit in this for 12 to 14 hours. It turned out juicy and flavorful, but man… it took forever. I read it’s a 6.5 hour cook. I have an 18.5lbs monster I am starting tomorrow. I think the most important thing is getting the right turkey. Alternatively, use the digital probe thermometer that came with your smoker. I remember ready that we should never use a pan in the smoke…. But thank you so much for sharing this with us all. I just use butter brown sugar salt pepper. I haven’t made this recipe yet, but, I would look there for the problem. Relating to your comments on brining–to me it is essential to brine a turkey prior to smoking or roasting. How long takes smoke a 20 pound whole turkey What seasoning or Audi repair a turkey for smoking in a master built 30 inch. I don’t put anything on the bird and I don’t brine it. Just depends on whether you like your white meat more flavorful and moist as opposed to less flavorful and dry. Serve these whole with butter, salt, and pepper as a savory dish. Don’t buy a pre-brined or already seasoned bird. My experience is that you may end up with a salt bomb or a waterlogged fowl. I remove it from the smoker and let it rest with a towel cover. It turned out great. I would not go much more than 15 lb max. Thanks. Darren, this is your recipe, so hate to disagree with you, but I have cooked several turkeys well above 12 lbs. I use a bowl to hold the bird down, sandwiched between the lid and the bird. No need to peel them. Should I cook longer? The white meat will be nicely moist, moreso than any turkey you ever had. A cooler with a plastic bag to line it works pretty well. Fill the side drawer with the wood chips. You can create delicious meals with your smoker using almost any meat. I never use any larger than 16 lbs. We have a Masterbuilt smoker that we regularly use. Merry Christmas, everyone! Comes out AMAZING. Since the equipment comes with excellent internal probe thermometer, all you have to do it add the wood chips, set the temperature and let the smoker work. I am a little old school in that I like turkey to smell and taste like Thanksgiving. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Wash the potatoes very well, removing the eyes. This will take anywhere from 2 to 3 hours. Tuck the wing tips tightly beneath the turkey. The temperature will continue to rise to 163 to 165. This allows you to lay the 2 halves flat on the grill for easier and more thorough smoking. Thanks for the recipe and Merry Christmas. Now you can move on to the recipe for smoking a turkey in a Masterbuilt Electric Smoker. my electric smoker never gets the skin crispy.. when I make ckicken wings on the smoker we finish them under the broiler or on the grill to crisp up the skin. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey. I cut the turkey in half to make everything fit. Add wood chips if you don’t see any smoke. Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. 20 lb will be squished in against the back and the door. Add wood chips if you don’t see any smoke. Mark, Thank you. this will be my first time smoking anything, so I will be using this recipe for my trial Smoker. Charcoal, propane, and both analog and digital electric. Also, having an instant read thermometer will allow you to check the bird that does not have the digital probe in it. Place stuffing and baking sheet under Turkey for entire time smoking turkey. 7. My recipe uses more traditional poultry seasonings that seem to appeal to all tastes. Thank you so much for such a great recipe! Had to crank up the temp of the smoker at the end because the rise of the internal temp slowed down to a crawl and we all wanted to eat. If you purchase a frozen turkey, place it in a large pan in the refrigerator with the wrapping still on it. In VERY large mixing bowl use sausage water and butter mix to make the stuffing following the directions on the bag. Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving. At around the 8 hour mark, I turned the heat up to 275. I Brined. I know many a home cook who has served a turkey with the bag of giblets still in the cavity. 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