Rub the interior cavity of the turkey with 1/3 of the dry seasonings. Thanks for your brine recipe. Brush them with olive oil and sprinkle with sea salt. I have a 11lbs turkey. Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes to 2 hours before carving. Masterbuilt® smokers deliver for those ready to master the art of smoking. Comes out AMAZING. If you find the extra 2 hours are not needed when done, you can put the bird in a cooler with towels on top to allow for a resting period. I have a 17lb Butterball that I want to cook at 260 degrees, approx how long will that take? After about 7 hours, the turkey plateaued at 143 degrees (measured in the breast), and stayed there for about an hour. What are your thoughts about adding apple cider or juice too? Feel free to change it up and use Cajun spices or just salt and pepper. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. I’m with David, I always brine (18 years at it). It worked perfectly. Really moist, great flavor. Tuck the wing tips tightly beneath the turkey. what were your cooking times? I tried the recipe before. Used this recipe to smoke a 22lb whole bird. After the bribe what do you do typically? You can do these on the top rack above the turkey during the last 2 to 3 hours of smoking. You can use any wooden chips of your choice to season the smoker before using it. You can plug it in from your back yard or patio as long as you have an electric connection nearby. I remember ready that we should never use a pan in the smoke…. My husband is still raving about it as is our 13 year old daughter. However, some might require high temperatures which is not available in this unit. I am very new to using my electric smoker and needed to cook a turkey that I had. Also, I don’t care for oregano in rubs like this so I leave it out. View and Download Master Forge 20071214 manual online. 6 hours cannot go fast enough. Have a great thanksgiving and good luck with your bird! I had to allow a little extra time because of a bigger bird. It will not fit in my smoker whole. Mark, Thank you. I remove it from the smoker and let it rest with a towel cover. I cut the turkey in half to make everything fit. How would you recommend getting a crispy skin after smoking? I have smoked two 13lb in my 30 inch masterbuilt before. I’m doing my 20.9 pound bird for 10-14 hours. Add 1-2 sticks of butter and melt into the water and sausage mix. To me the end temperature should never be above 165 for a moist breast meat. In a large 10-12 quart boiling pan I place 2 Jimmy Dean breakfast sausage tubes and break it up. There are a few steps to take before the turkey is ready for the smoker. I’m going to smoke my turkey this Thanksgiving. Some might find it to be too close to the ground and a stand might be required when using it. this will be my first time smoking anything, so I will be using this recipe for my trial Smoker. My first attempt at smoking a whole turkey was an epic fail. I am a big fan of staying between 12 to 14 pounds. Turkey is a lean source of protein. The master forge electric smoker works well for someone who is new to smoking and grilling. Due to this you do not need to open the door of the smoker. Like he said, make sure it will fit in the smoker. All our recipes include directions at least for the Masterbuilt electric smoker which is by far the most popular but we’ll try to include directions for other smokers as well. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey. Best Electric Smoker Reviews For Smart Buying. I would not recommend. An unbasted bird with NO water added. Required fields are marked *. Make sure you get a bird with no added salt. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. The internal temp of the breast will not reach 165 quick enough and you run the risk of having dangerous levels of bacteria. I did not have any apple cider vinegar and was out of rosemary. I don’t put anything on the bird and I don’t brine it. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Did you use ground thyme? For me, that is an electric smoker, such as the Masterbuilt Digital Electric Smoker. I Brined. The Master Forge Electric Smoker comes in an 800 watt & 1200 watt variety and it has a feature where you can add the wood chips from side loaders. The smoker is easy to clean and hassle free. Enough salt to barely float an in shell egg, for 8 hours. This allows you to lay the 2 halves flat on the grill for easier and more thorough smoking. I have to be totally honest that I cannot tell much difference between a smoked turkey that has been brined or just really well seasoned. I have done this for MANY years and here is what I would recommend. Next time I’ll try a different rub. I will try that. Needless to say, I ended up finishing the main attraction in the oven after 3 hours of trying to adjust the smoker. my electric smoker never gets the skin crispy.. when I make ckicken wings on the smoker we finish them under the broiler or on the grill to crisp up the skin. For the wooden chips you can try using pellets and flavours like apple or hickory. Now you can move on to the recipe for smoking a turkey in a Masterbuilt Electric Smoker. It was still amazing, especially for my first smoked turkey (unstuffed). The cooking capacity of the master forge electric smoker is also quite good and can handle around 4 – 9# butts, 2-10# turkeys and chickens in it at one time. I will be trying this the day after Thanksgiving with my family…I hope it is as good as it sounds , Daren, Well, the bird has been in the smoker for an hour now. It turned out great. The last category featuring the Master Forge propane smoker uses gas as the heat source. I never use any larger than 16 lbs. You also need the right equipment. Your email address will not be published. Should I cook longer? No need to peel them. Thanks for a great recipe. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. I also cook mine @ 200 f for 10 hours after injecting with seasoned butter and is always amazing. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. Due to this you do not need to open the door of the smoker.