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Whole Turkey in Electric Smoker
Posted on 11/11/19 at 9:48 pm
Posted on 11/11/19 at 9:48 pm
I'm doing my first whole turkey in my masterbuilt electric smoker. I think I'm going to go the route of not brining it and injecting with creole butter. I was wondering if anyone had a ballpark figure on time for a 12-14 pounder set at 225 degrees. I'm going to go with apple wood or possibly cherry. Does anyone stuff the cavity of the bird with fruit? Any tips are welcome.
8
Posted on 11/11/19 at 10:23 pm to Chatagnier
quote:
Any tips are welcome
Poultry does better with higher heat. Not alot of intramuscular fat to break down. I'd shoot for cooking in the 250-275 range.
Posted on 11/11/19 at 10:59 pm to Chatagnier
quote:
I'm going to go the route of not brining it
quote:
Any tips are welcome
Change your mind and brine the bird.
If you don't have one already, get yourself an early Christmas present in the form of a wireless remote thermometer. They are invaluable.
My final tip...read this.
Posted on 11/11/19 at 11:13 pm to Chatagnier
Go pecan/hickory mix
Yea no brine unless frying... to me it makes the meat becomes too tender almost mushy. If you do a breast or legs and separately a brine could be ok
I will always inject Turks. Bird flesh doesn’t need to be tenderized so no brine. But injecting a while give a great flavor in the big muscles.
Everyone is gonna say brine it. Just after thousands of turkeys I don’t think it matters
I’d also rub a butter herb rub mix under all the breast skin. That just what I do
Yea no brine unless frying... to me it makes the meat becomes too tender almost mushy. If you do a breast or legs and separately a brine could be ok
I will always inject Turks. Bird flesh doesn’t need to be tenderized so no brine. But injecting a while give a great flavor in the big muscles.
Everyone is gonna say brine it. Just after thousands of turkeys I don’t think it matters
I’d also rub a butter herb rub mix under all the breast skin. That just what I do
This post was edited on 11/11/19 at 11:18 pm
Posted on 11/11/19 at 11:14 pm to Chatagnier
Salt it the night before and let air dry in the fridge
Posted on 11/11/19 at 11:19 pm to Caplewood
That’s the Asian crispy skin method. IMO doesn’t do shite to the meat on the inside
Posted on 11/12/19 at 12:10 am to Chatagnier
Check your turkey for ingredients...a lot are already brined. If you brine a pre-brined turkey, it's gonna be salty as hell. Speaking from experience.
Also, if a cold front has come through and you find yourself trying to smoke a turkey when it is really, really cold outside, move that bird to the oven.
My best birds have been simple. Set it in the fridge overnight, sprinkle with Tony's (under the skin and on the skin) and cook to temp. I either use a smoker or a Char-Broil Big Easy (sacrilege around these parts, but makes a damn fine turkey.)
Also, if a cold front has come through and you find yourself trying to smoke a turkey when it is really, really cold outside, move that bird to the oven.
My best birds have been simple. Set it in the fridge overnight, sprinkle with Tony's (under the skin and on the skin) and cook to temp. I either use a smoker or a Char-Broil Big Easy (sacrilege around these parts, but makes a damn fine turkey.)
Posted on 11/12/19 at 4:33 am to Chatagnier
quote:
set at 225 degrees.
My Masterbuilt doesn’t even smoke at 225
Posted on 11/12/19 at 6:33 am to Saskwatch
quote:
Poultry does better with higher heat. Not alot of intramuscular fat to break down. I'd shoot for cooking in the 250-275 range.
This
If you like crispy skin
quote:
Salt it the night before and let air dry in the fridge
This And then finish it at 400.
Posted on 11/12/19 at 7:08 am to TigerWise
quote:
My Masterbuilt doesn’t even smoke at 225
Yea mine smokes but takes a while. I'm thinking maybe 250 here.
Posted on 11/12/19 at 7:42 am to Chatagnier
That Temp is to low, skin will be rubbery, and it will take forever to cook. I hope you reconsider and brine the bird you'll be happy that you did in the end.
Posted on 11/12/19 at 1:18 pm to GeauxTigers80
quote:Ya lost me on the don't brine part, but please explain the "thousands of turkeys" thing.
Everyone is gonna say brine it. Just after thousands of turkeys I don’t think it matters
Posted on 11/12/19 at 2:09 pm to GeauxTigers80
quote:
Yea no brine unless frying... to me it makes the meat becomes too tender almost mushy.
That's why you dry brine instead of wet brine.
Posted on 11/12/19 at 2:13 pm to Centinel
quote:
dry brine
+1 on the dry brine and definitely smoke it hotter than 225. I spatchcock the bird then dry brine and leave in the fridge for a couple of says then I use my Egg like an oven and 'smoke' it at around 375. The bird cooks quick with plenty of smoke flavor and the skin gets crispy too.
This post was edited on 11/12/19 at 2:16 pm
Posted on 11/12/19 at 2:15 pm to Chatagnier
I have dry brined and wet brined. Dry brine - it’s just easier.
I have smoked at 225,250 and 325. The 325 bird is done quicker, skin is crispy and bird taste just as smokey and good. Id recommend high heat and fast - you won’t regret it.
ETA: I usually just let my Weber Smokey Mountain tip wide open without a water bowl. Don’t even check the grill temp just the bird temp.
I have smoked at 225,250 and 325. The 325 bird is done quicker, skin is crispy and bird taste just as smokey and good. Id recommend high heat and fast - you won’t regret it.
ETA: I usually just let my Weber Smokey Mountain tip wide open without a water bowl. Don’t even check the grill temp just the bird temp.
This post was edited on 11/12/19 at 2:16 pm
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