Electric Smoker Turkey
An easy turkey recipe cooked to mouth-watering deliciousness in an electric smoker. Perfect for Thanksgiving, Christmas, and the Holidays.
Servings: 8
Equipment
- Smoking wood, apple or cherry
Ingredients
- 1 10-15 lb turkey defrosted or fresh
- dry rub
Brine injection
- ¼ cup light oil
- ¼ cup water
- 3 tbsp Worcestershire sauce
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground bay leaf
- 1 tsp ground thyme
- 1 tsp ground sage
- 1 tsp finely ground black pepper
Instructions
- Prepare turkey by removing neck, gizzard, and giblets. Transfer to refrigerator.
- Combine all brine injection ingredients in saucepan over low heat. Stir until well mixed, and bring to simmer. Transfer to injector.
- Map out a grid-like pattern on meat, with about one-inch gaps between each hole. Apply brine to each hole, inserting needles holes firmly into meat. Slowly remove needle as you push the injector plunger.
- Pat down with paper towel to remove excess water or brine solution.
- 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.