How to Cook Turkey in an Electric Smoker

Price a smoked turkey at that famous ham store, and the sticker shock will have you quickly reconsidering your menu. So, try smoking a turkey at home instead. Turkeys can be smoked faster than many cuts of meat, and an electric smoker makes them safe and simple to prepare.
Keep in mind, however, that turkey and other kinds of poultry are especially hospitable to bacteria that causes food-borne illnesses. Smokers cook at a low slow heat, and a typical Thanksgiving-size turkey of 20 lbs. or more can stay in the dangerous temperature range of 40 to 120 degrees long enough to grow harmful bacteria. For this reason, many grill masters recommend smoking turkeys no larger than 12 pounds. They cook faster and are safer than large turkeys.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Electric smoker big enough for a 10-12 lb. turkey
• Grounded power supply
• Hickory chips
• Water
• 10 to 12 lb. tom turkey
• Seasoning paste
• Barbecue sauce
• Sauce brush
• Meat thermometer
• Foil

Preparation

1. Make the seasoning paste by blending the paprika, salt, pepper, poultry seasoning, onion, garlic and ginger in a small bowl This paste uses ¼ cup olive oil, 2 tbsp. sweet paprika, 2 tsp. kosher salt flakes, 2 tsp. freshly ground black pepper, 1 tsp. poultry seasoning, 1 tbsp. onion powder, 2 tbsp. garlic powder and 1 tsp. ground ginger. Cover the mixture with plastic wrap and refrigerate until ready to use.

2. Make the barbecue sauce by combining 1 cup ketchup, 1/4 cup apple juice, 1/4 cup tamari soy sauce, 1/4 cup apple cider vinegar, 1 small apple, peeled and grated, 1/2 small onion, grated, ½ small bell pepper, grated, 1 tsp. garlic powder, 1 tsp. freshly ground black pepper, ½ tsp. poultry seasoning in a medium sauce pan. Simmer the mixture for 15 minutes. Remove it from the heat. Cover and refrigerate until ready to use.

3. 
    
   Insert the meat thermometer in the drim stick, avoiding the bones

   Wash your hands thoroughly before handling the turkey.

4. Take the turkey out of its wrappings about 9 hours before serving time. Remove the turkey neck and giblets and discard. Rinse the turkey inside and out, and pat dry with paper towels. Rub the turkey with the seasoning paste, especially under the skin. After the bird is coated with paste, pin the wing tips with tooth picks to the body and pin the neck flap underneath the body. Leave the drum sticks loose to ensure proper cooking. Cover the turkey with plastic wrap and return to the refrigerator and let it marinate in the seasoning paste for 2 hours.

5. Soak the hickory chips in a pan of water for 30 minutes. How much you will need depends on the size and capacity of your electric smoker. Follow the manufacturer's recommendation.

6. 
    
   An electronic meat thermometer with probe.

   Prepare the electric smoker 7 ½ hours before you want to serve. Start by reading all the instructions that came with your model. Drain the soaked hickory chips and load them into the basket of your smoker. Fill the smoker's water pan. Plug in the smoker and set the temperature to 225 degrees if your model has a temperature control feature.

7. Take the turkey out of the refrigerator, unwrap it, and insert the meat thermometer into one of the drum sticks, avoiding the bones.

Cooking

8. 
    
   Smoker does its magic.

   Place the turkey into the smoker so you can see the meat thermometer when the door is open. Turkeys take about 30 minutes per pound in a 225-degree environment. For a 10-lb. turkey, it will take about 5 hours to reach an internal temperature of 165.

9. 
    
   Smoked turkey done to perfection.

   Put more hickory chips on to soak. Check the smoker occasionally and refill the water pan and chips as needed. The more often you check, however, the more heat you will lose and the longer it will take to cook the meat. Follow the manufacturer's directions and suggestions for best results.

10. Brush the apple barbecue sauce onto the turkey during the last 15 minutes of smoking.

11. 
     
    Smoked turkey

    Remove the turkey carefully from the smoker when it has reached an internal temperature of 165 degrees. Cover the turkey with foil and allow it to rest at room temperature for 15 minutes before carving. Serve with the remaining sauce and the side dishes of your choice.

Tips & Warnings

• Use good quality, cured wood for your smoker chips. Green wood, wood with paint or other finishes, and treated lumber will produce a bitter, acrid smoke that will give your food the same flavor, and could leave a dangerous chemical residue on your food. Creosote, a normal byproduct of burning wood, will deposit on your food if the smoke is not circulating properly. Follow the manufacturer's directions for making sure there is adequate air flow to prevent this.
• Do not stuff your turkey. Stuffing adds to the cooking time and can encourage growth of harmful bacteria. Read the manual before using your smoker, and follow all the directions. Depending on your model, the outside surfaces of smokers can be hot and cause serious burns. Place your smoker in an area that is away from children and curious pets. Use appropriate safety gear around the hot smoker. Your smoker might require cleaning and curing before using to take away any chemical residue left from the manufacturing process. Consult your owner's manual for details.

Resources

• Internal temperature safety chart for meats, poultry, seafood
• Recipes for smoked meat rubs
• How to smoke a turkey

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