Put this on your Thanksgiving menu this year and learn how to make the best whole smoked turkey recipe that you will want to make year after year! We also have a recipe for turkey brine, turkey dry rub, and gravy that you can use. This easy smoked turkey recipe is incredibly flavorful, juicy, and so moist!
A perfectly smoked turkey is a centerpiece for any Thanksgiving feast, tantalizing taste buds with its smoky aroma and juicy tenderness. Smoking a 16 lb turkey in an electric smoker is a straightforward process that yields delicious results, freeing up your oven for other dishes and infusing your bird with a unique, smoky flavor. This guide will walk you through every step, from preparation to serving, ensuring your turkey is cooked to perfection.
Ingredients:
- 16 lb turkey, thawed and brined (optional)
- 3-4 tbsp turkey rub (adjust based on bird size)
- 4 oz melted butter for basting
- Aromatics for stuffing: fresh herbs, celery, onion, lemon, butter
Equipment:
- Electric smoker (e.g., Cuisinart COS-330)
- Wood chips (apple, cherry, peach, maple, etc.)
- Large container for brining (cooler or brine bag)
- Butcher twine
- Basting brush
- Meat thermometer
Instructions:
1. Preparation:
- Thawing: Allow 24 hours of defrosting time for every 4-5 lbs of turkey to ensure even cooking and prevent bacterial growth.
- Brining (optional): Submerge your turkey in a brine solution for 12-24 hours for added flavor and moisture. Find detailed brining instructions in the provided resources.
- Seasoning: Apply your preferred turkey rub evenly over the entire surface of the turkey. You can also stuff the cavity with aromatics for extra flavor.
- Tying: Use butcher twine to tie the legs together, ensuring even cooking and holding the aromatics in place.
2. Smoking:
- Preheat: Set your electric smoker to 250°F (or 300-350°F for crispier skin if your smoker allows).
- Wood chips: Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the turkey: Position the turkey breast-side up in the preheated smoker.
- Cooking time: Estimate 30-40 minutes per pound of turkey.
- Monitoring: Check the internal temperature of the turkey regularly using a meat thermometer. Aim for 160°F in the thickest part of the breast and thighs.
- Basting: Every hour, add more wood chips and baste the turkey with melted butter for a crispy skin.
3. Resting and Serving:
- Resting: Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes under a foil tent. This allows the juices to redistribute, ensuring a succulent and flavorful turkey.
- Carving and serving: Carve the turkey and serve with your favorite Thanksgiving sides.
Tips:
- Use a meat thermometer to ensure accurate temperature readings and prevent undercooking.
- Experiment with different wood chips and rubs to personalize the flavor profile.
- If your smoker allows higher temperatures (300-350°F), you can achieve crispier skin while reducing the overall cooking time.
- Consider using a digital smoker thermometer for precise temperature monitoring and alerts.
- Allow ample time for thawing and brining to ensure the best results.
Additional Resources:
- Electric Smoker Turkey Recipe: https://www.smokedbbqsource.com/how-to-smoke-a-turkey-in-an-electric-smoker/
- Smoking Your First Turkey: https://www.smokedbbqsource.com/ultimate-thanksgiving-guide-on-the-smoker/
- Thawing a Turkey: https://www.smokedbbqsource.com/how-to-thaw-a-turkey/
- Turkey Brining Guide: https://www.smokedbbqsource.com/turkey-wet-brine-recipe/
Smoking a 16 lb turkey in an electric smoker is a rewarding experience that yields a delicious and impressive centerpiece for your Thanksgiving feast. By following these instructions and incorporating the tips provided, you can ensure your turkey is cooked to perfection, bursting with smoky flavor and juicy tenderness. Remember to experiment with different wood chips and rubs to personalize the flavor profile and create a truly memorable Thanksgiving experience for your guests.
How Long Does it Take to Smoke a Turkey
With the following cooking times: 90 minutes at 180 degrees, 2 hours at 215 degrees, and 40 minutes at 350 degrees (or until the turkey reaches an internal temperature of 165 and the juices run clear), a 13-pound turkey took about 4 hours and 10 minutes to smoke.
The amount of time required will vary based on the weight of the turkey, whether it is stuffed, and whether it has completely thawed before cooking (as well as factors like wind, humidity, hot spots, etc.). ). It is likely that cooking an 18-pound turkey according to this recipe will take 5 to 5 1/2 hours.
Example 13-pound turkey: For reference, the internal temperatures of a 13-pound turkey are shown here throughout the cooking process:
- The 13-pound turkey reached an internal temperature of 80 degrees after 90 minutes at 180 degrees.
- The 13-pound turkey reached an internal temperature of 140 degrees after two hours at 215 degrees.
- The 13-pound turkey reached an internal temperature of 168 degrees after 40 minutes at 350 degrees.
A Traeger smoked turkey is the ideal way to dress up your Thanksgiving dinner table! We tested this recipe using a Traeger pellet grill, but feel free to use any brand of smoker you have!
Why You Will Love This Recipe
- Free Up Your Oven: Taking your turkey out of the oven is such a great way to simplify your Thanksgiving meal—who doesn’t need more oven space?
- Easy: All you have to do is put your turkey on the smoker and then modify the temperature according to the recipe. and that’s it! This recipe is very easy to follow, just be mindful of the temperature!
- That Smokiness: I can’t wait for you to try it—it’s so good!
- Internal thermometer in the smoker (affiliate links: I adore this electric smoker or this Traeger smoker) We used a Traeger and it was amazing!.
- Fresh Turkey: I used a 13-pound turkey; if it’s not fresh, make sure it’s completely thawed and take out any items from the cavity (such as the gravy packet, etc.). ).
- Brine: We love turkey brines so much that we’ve included a recipe for you in the recipe card below. The basic ingredients are salt and water, but you can also add aromatics and other ingredients if you’d like. to add in flavor.
- If you are dairy-free, substitute avocado or olive oil for butter.
- If you choose to brine, use a little less salt and pepper.
- Twine: not required, but useful for tying the legs up
- Aluminum Cooking Dish: This is an excellent way to catch the drippings for gravy, but it’s not necessary and it might make the bird less smokey.
- Grab those turkey drippings and whip up some homemade gravy with a drip tray or drip pan!
- Gravy: you’ll need drippings, flour, butter, and possibly some additional broth!
Brine: For further information on the smoked turkey brine, refer to the recipe card below!
SMOKED TURKEY in a Masterbuilt Electric Smoker | CRISPY SKIN!!
FAQ
How long does it take to smoke a 16 pound turkey in an electric smoker?
Is a 16 lb turkey too big to smoke?
Do you wrap a turkey with foil on an electric smoker?
Is it better to smoke a turkey at 225 or 250?
How long do you smoke a Turkey in an electric smoker?
Preheat electric smoker to 225°F (107°C). Apply a thin layer or cooking oil to cooking grate, and add a handful of wood chunks to smoker box. Cook for 40 minutes per pound of turkey, about 8-10 hours. Aim for internal temperature of 165°F. Remove turkey from smoker. Wrap in foil and allow to rest for 15 minutes. Slice and serve.
How do you smoke a Turkey in a smoker?
Preheat your smoker to 225 degrees Fahrenheit. Use a wood that will impart a good flavor to the turkey, such as hickory, oak, or apple. Rub the turkey with a mixture of melted butter, brown sugar, and your favorite spices. Be sure to get under the skin of the turkey so that the seasonings will penetrate.
How to smoke a turkey breast in an electric smoker?
Today, I’m bringing you my best turkey recipe with detailed instructions on how to smoke turkey breast, so you won’t make the same mistakes I did. Smoking a turkey in an electric smoker involves selecting, thawing, brining, drying, seasoning, and smoking at 225°F for 40 minutes per pound.
How long does it take to smoke a 12 pound turkey?
A 12- to 15-pound turkey will take about 6 to 8 hours to smoke. You can use either wood chips or pellets to smoke a turkey. Wood chips will give the turkey a more smoky flavor, while pellets will produce a milder smoke. If you are using wood chips, you will need to add them to the smoker every hour or so.