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Basic questions for Smoking Turkey on an Electric Smoker

post #1 of 8
Thread Starter 

I have some basic questions for smoking a 14 lb. turkey tomorrow on my electric smoker

They are as follows:

1. We are using a dry brine of salt and some herbs.  Do we need to wash this off and then do a rub before cooking?

2. Should I put Turkey on a shallow roasting tray to catch the drippings?

3. Breast side up or down?  I am hearing that breast side down for at least a few hours is a great way to go.

4. Best temp. to smoke the turkey

 

Any insight you could provide in answer to these questions will be greatly appreciated.

 

Happy Thanksgiving.

post #2 of 8
Hey Selli,

Here is what I did for my 13 pounder on my Masterbuilt electric.

I wet brined for 24 hours, but I'd definitely rinse the dry brine off and dry the bird in the fridge or with a hair dryer as best as possible.

I cooked breast side up @ 225 using Apple wood. Just put it on the rack and if you want drippings for something use a foil tray w/ some liquid (broth, vino, etc) in it. It took me 9 hours to reach an internal temp of 165 in the breast. I let it sit on the counter for about 30 mins before carving.

Honestly, it was the tastiest turkey I've ever had - you'll love it!
post #3 of 8
Thread Starter 


Thanks for the reply.  One additional question based on your reply, would you then add a rub to the turkey before putting it in the smoker?

post #4 of 8
I didn't put anything on the bird at all. Once it went in the smoker, I didn't open the door until it was done.
post #5 of 8

Hi Selli

Here is a step by step I posted a few weeks back. Might be helpful.

http://www.smokingmeatforums.com/t/171145/bds-pre-holiday-smoked-turkey-a-foamheart-request

post #6 of 8
Quote:
Originally Posted by Selli View Post
 

I have some basic questions for smoking a 14 lb. turkey tomorrow on my electric smoker

They are as follows:

1. We are using a dry brine of salt and some herbs.  Do we need to wash this off and then do a rub before cooking?

    Yes you need to wash off the dry brine or you will have a salt lick. You can add a rub if you choose it will not hurt and will add       some flavor. 

2. Should I put Turkey on a shallow roasting tray to catch the drippings?

    I would put a pan below the turkey to catch the drippings. I have tried smoking in a pan and the results were not as good.

3. Breast side up or down?  I am hearing that breast side down for at least a few hours is a great way to go.

    I always smoke my turkeys breast up. when I cook them in the oven its breast down. that's just the way I do it. it will not hurt to smoke it breast down.

4. Best temp. to smoke the turkey

   I try and smoke around 250, however I have smoked at lower temps due to weather conditions. If you want crispy skin smoke it at 275-300. I prefer the lower temps as it gives the turkey more time in the smoke, and every turkey I have smoked at higher temps has been dryer.

 

Any insight you could provide in answer to these questions will be greatly appreciated.

 

Happy Thanksgiving.

Hope that helps you out. Today is a perfect example of smoking at lower temps. I have an 18# in the smoker as I type this. The smoker has been 210-235 all day depending on wind.  The turkey has been on around 7 hours and the IT is at 158. I rigged a wind block and it helped some, before the wind block I couldn't get 200. I'm using a master forge Gasser so I'm not allot of help on the electric part.

post #7 of 8
Thread Starter 
Thanks for the detailed replies to this thread. Have a great Thanksgiving
post #8 of 8

Your Rub question is , Yes. However , make a Compound Butter and use a rubber spatula t spread it UNDER the skin . The Spatula makes a great sin loosening tool also , no rips or tears when you are careful:biggrin:

 

Have fun and . . .

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