Smoking Guide: Smoking A Turkey In Electric Smoker [August 2022]

Smoked turkey is a certified crowd pleaser!

It ’ s a great centerpiece, tastes big and it ’ mho easy to create.

With its smoky relish and rich texture, turkey is hard to resist. This recipe will give you fabled status at your following family assembly ! !

When smoking a turkey, an expensive grill with all the bells and whistles is not going to help you.

You need to get your hands on an electric stag party. Any electric stag party will do to master smoking a turkey. Let get stuck into this !

What this article covers:

Smoked Turkey Benefits

If you follow the smoked turkey recipe below you will know how delectable this is it ! however, this smoked turkey recipe doesn ’ t only taste good, it has lots of health benefits over early meats and cooking methods excessively :

  • Turkey is a great source of protein, which means it will keep you fuller for longer.
  • Turkey has a very lean muscle mass, this means that it helps the body keep a stabilized insulin level in the body.
  • Turkey has high levels of B-6 & B-12 vitamins, as well as choline and zinc.
  • Turkey breast has far less calories than other meats, so it is a great healthier alternative to others meats.

Make sure you are in no rush, smoking a turkey in electric stag party takes time. Be well organized and wait out the whole work. Your end leave will be well worth the wait .

Turkey has just got in my electric smoker

Got Leftovers?
Try these turkey enchilada stuffed bell peppers. It ’ s the perfect manner to use up that delectable smoked joker ( if there is any entrust ! )

The Bare Bones Smoked Turkey Recipe

Want my recipe in 7 bare steps ? See it below .

  1. Thaw Your Turkey: 
    The first thing that you need to do is to make sure your turkey is well defrosted. Never start to cook meat when any parts are still party frozen.
  2. Clean Your Turkey: 
    After the turkey is defrosted, make sure you clean your turkey. Start by removing the neck, gizzard, and the insides. Once the insides have been removed, give the inside a good rinse.

    Tip: Save the neck and gizzard for an amazing soup later on! You can also smoke the turkey neck, they come out suprisly declious!

  3. Brine Your Turkey: 
    Before starting to smoke this masterpiece you need to brine it, This will enhance the bird’s moisture absorption, break down the muscles and tenderize the meat. For a simple brine, submerge the bird in a mixture of water and kosher salt. If you need to weigh the bird down to keep it submerged.
  4. Rinse and Dry Your Turkey: 
    Remove the bird from the brine and rinse it with cold water, making sure to not forget the cavity. Once well rinsed let dry for 12 – 24 hours. This makes sure the flavors of the brine are evenly dispersed throughout the meat.
  5. Season Your Turkey: 
    Season the whole turkey with your favorite spice mix. Make sure you use a dry rub for the inside of the cavity and a wet rub on the outside.
  6. Smoke Your Turkey: 
    The time you have been waiting for! Smoking time! Preheat your electric smoker to 225°F. If your not using a foil tray, oil the grates to stop the turkey sticking.
  7. Check The Temperature Regulary.
    Put a temperature probe in the breast and let it smoke until the breast reaches 165°F.
  8. Dont Forget The Sides:
    Sides are one of the most important thing for smoked turkey, so make sure you have some declious ones picked out.

The best woods for smoking turkey in an electric stag party are cedar, alder, cherry, maple, clean, and hickory. But our top favored for turkey is cherrywood .

Don’t have an electric smoker? Don ’ thymine worry I ’ ve besides tried this method in my pellet grill. It came out wonderfully smokey, damp, and crisp skin ! Yum !

About to add our temperature probe.

Charlies 6 Tips For Smoking Turkey Using an Electric Smoker

1. Wait for Your Electric Smoker to Come to Temperature

As you can tell by the recipe, smoking a turkey is not a fast process. Some people get besides activated and put the turkey in their electric smoker besides early on.

Wait until your stag party has had a chance to come to temperature and your forest chips and have a opportunity to start turning to ash.

You can tell when the turkey is ready to go in when the wood chips start producing a thin blue smoke.

Make sure you thoroughly clean your drip pans before and after each cook, the last thing you want is a outburst !

2. Use A Proper Knife

not having the adjust tools is a recipe for calamity. Make indisputable you check out my guide on the carve knives, to ensure you do justice to your delectable shuttlecock !

3. Pick The Right Type of Wood to Smoke

Different meats absorb smoke differently.

Turkey will absorb smoke faster than red kernel so it ’ second identical important that you use a identical meek wood chip, this will stop the turkey from being overpowered by smoke. We constantly use cherrywood .

4. Spatchcock The Turkey

Spatchcocking your turkey is a way to help the turkey absorb more smoke and cook more evenly.

This is because once the turkey is spatchcocked it has more surface area and is more uniform. The boo will besides cook much faster because it is flatter.

Spatchcocking is a fairly simple process, all you need to do is remove the spur of the shuttlecock so it can lay flat, this is capital for those of you who have a smaller smoker or electric refrigerator space .

5. Soaking Wood Chips or Dry Wood Chips

There is great debate over what is better to smoke with wet wood chips or dry wood chips.

In your electric stag party, you can use both. As a general rule of thumb don ’ metric ton soak wood chips if you are smoking low and slow.

If you are smoking low and slow be certain to soak your wood chips for at least 30 minutes. Soaked forest chips release a less acute roll of tobacco and burn far slower than dry wood chips. Whereas dry woodwind chips burn much faster with more intense heat .

6. Plan Out Your Cook

You have to plan out your cook. You don ’ metric ton want to start excessively former or have your smoked turkey done early.

If you have to rehat it you might find the skin international relations and security network ’ deoxythymidine monophosphate equally crisp as when you pulled it out of the stag party. Find out what time your guests are arriving and plan consequently .

7. Got Leftovers?

Everyone is always left with leftovers from a smoked turkey!

There is nothing better than a turkey sandwich with cranberry sauce, although you might be wondering how long is smoked turkey good for ?

Just make sure you eat it within 3-4 days of refrigerating it .

Looking for more domestic fowl recipes ? We have everything you need here .

How Long to Smoke A Turkey in an Electric Smoker?

As a general rule of thumb, you want to cook the turkey for around 30 minutes per pound at 225°F.

Like most meats, there is no plant time you should smoke a turkey for. There are a few factors that come into play .
• The size and form of your turkey
• The temperature of your electric stag party
• How much the smoker is opened once the boo is in

Carved and ready to eat! Look at that delicious skin!

our turkey that was smoked in our electric smoker 3
Print Recipe


from 1 vote

Smoking A Turkey In A Electric Smoker

This one of the best-smoked turkey recipes I know of. The turkey will come out with elusive but complex flavours your guests will have a arduous clock putting their fingers on. The mahogany skin will get their mouths watering. This one has proven to be a achiever clock and time again .

Prep Time



Cook Time



Brining Time



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  • 1 whole turkey
  • 1 lebanese pound of brown sugar
  • 1 cup of kosher salt
  • 2 quarts of apple juice
  • 3 quarts of cold water
  • 3 oranges cleaned and quartered
  • 4 ounces fresh ginger thinly sliced ( skin on )
  • 6 bay leaves
  • 6 garlic cloves peeled and crushed ( the bigger the better )
  • 15 solid cloves


  • Add the apple juice, brown university sugar, and strategic arms limitation talks into a boastfully saucepan. Over a high heating system bring to the churn and stir to dissolve. once dissolve boiling point for 1 hour further and remove from heat. Let the mix cool to room temperature and refrigerate until 40°F .
  • In a very large non-corrosive container, add the remaining ingredients together with the apple juice mixture. Place the turkey into the brine breast side down. If you need to weigh down the turkey with a weight to keep it fully submerged. Set aside in the fridge for 12 – 24 hours (for best results leave for 24 hours).

  • After 24 hours remove the turkey from the brine. Thoroughly tap dry with composition towels and set on a rack with baking paper below and set in the electric refrigerator to air dry nightlong. This step is not essential but will give you a courteous crisp skin .
  • Remove the turkey from the electric refrigerator. Tie the stage in concert and fold the wings under the body. Set aside and let ascent to room temperature. now you can start to prepare your smoker .
  • Fire up your electric smoker and get it to 350°F. Once it starts to produce smoke, turn it down to 230°F and get your turkey in there!

  • You need to smoke the turkey until a meat thermometer reaches 165°F in the thickest park if the breast. You can use the rule of thumb that your turkey will take around 30 minutes per pound at 230°F (always allow a little bit of extra time just incase)

  • once the turkey is cooked remove from the electric smoker and respite for 20 – 30 minutes uncovered .
  • Carve and serve !

Struggling to carve your joker ? I recommend you get yourself a knife for carving the turkey, this will save your pride, bird and fingers !

What to Do Next?
immediately you ’ re quick to cook, make sure you see our best turkey recipes !
Read : Our Best Turkey Gravy Recipe
Learn : How to Dry Brine a Turkey

Wrapping it Up
Electric smokers are an easy and very tasty way to cook your turkey. All the hard work is done in the homework, and let ’ s be real it ’ randomness truly besides difficult.

Once the turkey has been brined simply plug it in, set the timer, and let it cook until beautiful and smoky.

What ’ s your front-runner turkey rub ?


Author: Charlie Reeves
Hi, I ’ thousand Charlie, I am head taste tester at Simply Meat Smoking ! I love it grilling, smoking, and getting out in the yard with the kids ! The family besides love to test all my recipes ( specially my EXTRA CRISPY pulled pork, smoky pork barrel loin, and ANY SEAFOOD I grill )

You will normally find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can ’ t wait to share all my delicious smoke and broil adventures with you !

You can read more on our About Us page .

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