Masterbuilt Smoked Turkey

Hey there, my fellow flavor explorers! Ready to dive into the smoky realm of turkey perfection? Well, buckle up because we’re about to embark on a tongue-tantalizing journey with none other than the Masterbuilt Smoked Turkey. Trust me, there’s nothing quite like sinking your teeth into a turkey that’s been kissed by the magic of smoke. Let’s fire up those smokers and get this party started!

How to make smoked turkey on a Masterbuilt

Alright, my culinary comrades, let’s break it down in a jiffy. First off, snag yourself a plump turkey – not too big, not too small, just Goldilocks style. Give it a nice bath in your favorite brine. Remember, we’re talking about juicy nirvana here, so don’t skip this step! Now, whip up a killer rub concoction. Trust me, it’s like giving your turkey a spa day. Fire up your Masterbuilt smoker – think of it as the magical castle where your turkey’s dreams come true. Smoke that bird at a nice and toasty temperature until it’s a crispy, flavorful masterpiece. It’s like art you can eat. Voilà, you’ve just summoned the essence of smoked turkey awesomeness!

How to choose the perfect turkey

Alrighty then, before you start your smoky symphony, you gotta pick the right star of the show. No turkey divas allowed! Look for a bird that’s not too heavy or too tiny – somewhere in the Goldilocks zone. And make sure it’s all natural, no additives here. You’re creating a masterpiece, not a chemistry experiment!

Best types of rub to use

Now let’s talk flavor fireworks, shall we? Crafting a killer rub is the secret handshake to turkey greatness. You can go classic with a mix of salt, pepper, and some herbs, or venture into the wild side with a spicy Cajun or tangy citrus blend. It’s all about your taste buds having a dance party!

The wood chips

Alright, let’s get smoky! Your choice of wood chips is like picking the right playlist for a party. Fruitwoods like apple and cherry bring a touch of sweetness, while hickory and mesquite offer a bold, hearty flavor. It’s like choosing the right accessory for your outfit – gotta match those vibes, you know?

Getting crispy skin

Oh baby, crispy skin is like the crown jewel of turkey triumph. To get that skin to strut its stuff, crank up the heat at the end of your smoking session. It’s like giving your turkey a quick sunbath to get that golden glow. Just be careful not to overdo it – we’re aiming for supermodel skin, not sunburn!

How to know when it is done

Ah, the age-old question. You wanna make sure your turkey is cooked to perfection, right? Stick a thermometer into the thickest part of the thigh – we’re looking for a temp of around 165°F. It’s like checking your car’s engine temperature – gotta make sure it’s running smoothly!

What to serve

Now that you’ve conquered the turkey kingdom, it’s time to round up the royal court. Whip up some creamy mashed potatoes, buttery cornbread, and zesty cranberry sauce. It’s like creating a harmonious orchestra of flavors – each dish playing its part in the grand symphony of your meal.

Got leftovers?

Oh, the magic doesn’t stop once the feast is over! Leftover smoked turkey is a treasure trove of possibilities. Toss it in a hearty salad, stuff it into sandwiches, or even whip up a smoky turkey chili. It’s like giving your taste buds an encore – they’re not ready to stop dancing!

And there you have it, my fellow food adventurers! The tantalizing tale of how to conquer the art of Masterbuilt Smoked Turkey. Remember, every bite is a journey through flavor wonderland. So fire up those smokers, embrace the smoky symphony, and let the turkey feasting begin! Thanks for joining me on this delectable adventure – until next time, keep it smokin’ and stay sizzling, my friends!

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Masterbuilt Smoked Turkey

Get ready to wow everyone at your next barbecue with our amazing Masterbuilt smoked turkey recipe. Experience tender, juicy perfection like never before!

Course Main Course

Prep Time 20 minutes

Cook Time 4 hours

Brining 12 hours

Servings 8

Ingredients

• 1 whole turkey 12-14 pounds, giblets removed

For the Brine:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black peppercorns
• 4-5 bay leaves
• 1 tablespoon dried thyme

For the Rub:

• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt

For Smoking:

• Wood chips apple, cherry, hickory, or your preference

Instructions

Brining (12-24 hours before cooking)

1. In a large pot, bring 1 gallon of water to a boil. Remove from heat and add kosher salt, brown sugar, black peppercorns, bay leaves, and dried thyme. Stir until the salt and sugar dissolve.
2. Allow the brine to cool completely. You can speed up the process by adding ice cubes.
3. Place the turkey in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it's fully submerged. If needed, add more water to cover the turkey.
4. Seal the container or bag and refrigerate for 12-24 hours. This brining process will infuse the turkey with flavors and keep it juicy during smoking.

Preparing and Smoking the Turkey

1. Remove the turkey from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels and let it sit at room temperature for about 1 hour.
2. In a mixing bowl, combine all the rub ingredients: paprika, brown sugar, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt.
3. Generously rub the turkey inside and out with the prepared rub mixture. Be sure to put rub into all the nooks and crannies. Let the turkey sit for about 30 minutes to allow the flavors to penetrate.
4. While the turkey is resting, preheat your Masterbuilt smoker to 225°F (107°C). Fill the wood chip tray with your chosen wood chips according to the manufacturer's instructions.
5. Place the turkey on the smoker's rack breast side up. Close the smoker's door and let the magic begin!

Smoking and Monitoring

1. Smoke the turkey at 225°F (107°C) for about 4-5 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the turkey with its own juices or a bit of melted butter every hour for extra flavor and moisture.
2. Keep an eye on the internal temperature of the turkey by using a meat thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone.
3. About 30 minutes before the turkey is done, increase the smoker temperature to 325°F (163°C) to crisp up the skin.

Resting and Serving

1. Once the turkey reaches the desired internal temperature, carefully remove it from the smoker and place it on a cutting board. Cover it loosely with aluminum foil and let it rest for about 20-30 minutes. This allows the flavorful juices to redistribute.
2. Carve the turkey into slices and serve it up with your favorite sides. The crispy skin, tender meat, and smoky flavor will leave your taste buds singing!