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Smoked turkey help

post #1 of 5
Thread Starter 

I am looking to smoke a whole turkey for Easter. I have a fresh (never frozen) bird I will pick up on Thursday. My research for turkey smoking has seriously got me more confused than before I started because everyone seems to do it differently!


I will be using a Masterbuilt electric smoker (once I perfect it I will use my charcoal grill).


Specifically I am curious about temperatures and times, and what to do with the skin. I have smoked a few chickens in the electric smoker and the skin is often rubbery and inedible.


Thanks for all help!

post #2 of 5

First of all welcome to the forum!

Here is a link to a forum post about turkeys that should help.  If you brine first it will help. Smokin Al has a listing in this forum for his brine. There is a lot of useful advice in this post.

post #3 of 5

I have done several bone in turkey breasts about 10 pounds each. I highly recommend the slaughterhouse brine recipe. I brine and inject. On my Masterbuilt electric the temps don't seem to be high enough for crispy skin. A ten pound bone in turkey breast takes me about 5 hours to smoke at 240 degrees. I pull it at 160 degrees then foil and rest an hour. Turkey breast is pretty critical on internal temperature. I like to pull at 160 degrees. 165 degrees is borderline too dry. 170 degrees turns the breast in to soup meat.

post #4 of 5
Thread Starter 

Thanks for post.


BTW, Semper Fi to Andrew Carpenter! I was a Marine back in the 90's and I feel for the guys today going into harm's way.

post #5 of 5
Thanks Chris! I'll pass it on!
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