Electric Smoked Turkey Recipe
This electric smoked turkey recipe is perfect for Thanksgiving or any holiday dinner. It's easy to follow and yields a perfectly smoked turkey with crispy skin and a delicious smoky flavor.
Equipment
- Electric smoker
- Meat thermometer (instant-read or digital)
- Aluminum foil
- Roasting pan or aluminum pan
- Drip pan (if using a charcoal or gas grill)
- Water pan (if using a charcoal or gas grill)
- Temperature probe (if using a pellet grill)
- Grill grates (if using a charcoal or gas grill)
Ingredients
- 1 12-14 lb whole turkey or turkey breast
- Paper towels
- Cold water
- Dry rub of your choice or a wet rub, such as a turkey brine recipe
- Olive oil or vegetable oil
- Wood pellets apple, cherry, hickory, etc.
- Apple juice optional
Instructions
- First, remove the turkey from the packaging and pat it dry with paper towels. Rinse the turkey with cold water and place it in a roasting pan or aluminum pan.
- Apply a dry rub or wet rub of your choice to the outside and inside of the turkey. You can also add a few cloves of garlic or fresh herbs to the cavity of the turkey for added flavor.
- Set up the electric smoker according to the manufacturer's instructions. Preheat the smoker to 250 degrees F.
- Place the turkey in the smoker, making sure to place it on the grill grates or aluminum pan. If using a pellet smoker, insert the temperature probe into the thickest part of the thigh.
- Add wood pellets to the smoker and/or apple juice to the water pan. Close the smoker and let the turkey smoke for about 15-20 minutes per pound.
- Check the turkey's internal temperature with a meat thermometer. The turkey is done when the internal temperature reaches 165 degrees F in the thickest part of the thigh and breast.
- Once done, remove the turkey from the smoker and let it rest for 15-20 minutes before carving.
Notes
- If using a charcoal or gas grill, set up for indirect heat and use a drip pan and water pan.
- Be sure to monitor the smoker temperature and add more wood pellets as needed.
- If you want to achieve crispy skin, remove the turkey from the smoker about 15-20 minutes before it's done and place it on a cutting board. Brush the turkey with oil and place it under the broiler for a few minutes.
- Make sure to always use a meat thermometer to ensure the turkey is cooked through to a safe temperature.
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days.
YOUR OWN NOTE
Nutrition
Calories: 600kcal
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