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!
Ingredients
- 1 whole turkey 12-14 pounds, giblets removed
For the Brine:
- 1 gallon water
- 1 cup kosher salt
- ½ 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)
- 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.
- Allow the brine to cool completely. You can speed up the process by adding ice cubes.
- 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.
- 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
- 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.
- In a mixing bowl, combine all the rub ingredients: paprika, brown sugar, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt.
- 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.
- 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.
- Place the turkey on the smoker's rack breast side up. Close the smoker's door and let the magic begin!
Smoking and Monitoring
- 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.
- 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.
- 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
- 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.
- 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!