Smoke Turkey In Masterbuilt Electric smoker’s Preparation time estimated – 20-40 minutes, thaw out the turkey in the refrigerator Total Cooking time – 7-8 hours. Barbecue smoking is one of the best ways to cook large amounts of meat while bringing in the beautiful smoked flavor associated with outdoor cooking and barbecue.
Quickly prepare the turkey by removing the neck, gizzard, and intestines. Transfer to refrigerator.
Combine all brine infusion ingredients in a saucepan over low heat. Stir and simmer until well mixed. Transfer to the injector. Map a grid-like pattern on the meat, leaving about an inch between each hole. Salt each hole and insert the needle hole firmly into the meat. Remove the needle slowly while pushing the injector plunger.
Pat with a paper towel to remove excess water or saline solution.
Preheat the electric smoker to 225°F (107°C). Grease a grate with a thin layer or cooking oil and place a handful of wooden chunks in a smokehouse. Cook 40 minutes per pound of turkey, about 8-10 hours. Aim for an internal temperature of 165°F. Remove the turkey from the smoker. Wrap in foil and rest for 15 minutes.
Slice and serve.
Smoked Turkey In Masterbuilt Electric Smoker
The cooking method can take a long time, but in return, you get a beautiful texture that combines the flavor of the spices of the meat to give you the perfect meat dish. Electric smokers have been a very welcome addition to the market for barbecue and smoking. While some may think that electrical appliances are not genuine, what electricity does is provide a cooking environment that is easy to control and very safe to use.
Turkey is the perfect choice for smoked meat. It is beautiful white meat obtained by cooking for a long time at a relatively low temperature. Combine this with the woody and smoky flavor of smoky to create an amazing meat dish.
Have a look at the Grill for Apartment Balcony guide for beginners.
Are there any offset smokers? Check out our guide on how to smoke a turkey in an offset smoker.
Choose a turkey
While these steps may seem like the simplest ones, they can be difficult if you’re not completely sure what you’re looking for. There are many options out there, so here are my tips. Always choose ones with no added ingredients or flavors. You can add flavor later with injectors, rubs, or brine.
Thoroughly clean the turkey by removing the neck, gizzards, and other parts inside the turkey. Reach inside the turkey and remove the neck. When the bird is completely thawed, you should find something loose inside the neck cavity.
You can find a gizzard on the inside of the snout or throat. The latter can be found among the turkey wings. Finish by rinsing the inside of the bird under running cold water.
One of the most important steps in algae preparation is brine. This is the process of salting food to keep it hydrated even when cooking for a long time. Salt was originally used as a means of preserving meat, but with the development of smoking, it has become more popular as a way to enhance flavor while keeping food from drying out.
After removing the turkey from the brine, it is important to rinse it thoroughly to remove excess. For this, use cold water and make sure to rinse the body cavity and all other surfaces of the bird when rinsing.
After rinsing, it should be dried well, allowing the salt and flavor to permeate the meat. Let it dry for 12 to 24 hours.
Brining and cleaning your turkey isn’t all it takes to get it ready to be smoked. We also need to season the birds.
For this purpose, it is recommended to use two types of rubbing. One should apply to the cavities with a dry rub. The other is a wet scrub that should be applied to the outside of the turkey. The reason for this is that wet rubs stick much better to the bird’s outer surface.
To make a wet rub, mix vegetable oil and seasonings to form a thick dough. I want to apply it not only on the outside of the bird, but also under the skin of the breast. To do this, very gently separate the skin from the flesh and gently massage the rub between them. Be careful not to completely remove the bird’s skin. Use a toothpick to keep the skin attached to the turkey.
Choose the right
One of the keys to good acting is choosing the right kind of wood. This is especially true of turkey meat. Turkey meat tends to absorb the taste of smoke much more readily than other types of meat.
The best trees for growing turkey are temperate hardwoods. So avoid hickory or mesquite. Both can overpower the flavor of the turkey. Instead, look for something more subtle, like a cherry apple. Both are pretty sweet, but they tend to complement the turkey well.
Baste Smoked Barbecue Turkey in Butter Solution
Preheat the electric smoker to 225°F/110°C. Grease the grill while it is heating to prevent the turkey from sticking. Once warmed up, place the turkey in the smoker. Cook for 40 minutes per pound of bird.
While cooking, occasionally adds a little butter or vegetable oil to taste. This helps retain moisture and is especially important for large pieces of meat that need to cook for a much longer time.
The ideal internal temperature for the meat you want to reach is 160°F/70°C. Measure the temperature of your meat using a meat thermometer probe (if you don’t have one, check out my thermometer guide here). When the desired temperature is reached, remove the bird from the smoker.