I've been smoking meats in a variety of methods for 30+ years, but this is THE BEST SMOKER RECIPE EVER!! Show
I really didn't change a thing, except to split the bone on turkey breast to flatten it so it would fit on one smoker rack so I could smoke other meat on the other shelves. Using a 4 rack electric smoker, we made pork ribs & a whole cut up roasting chicken along with the 6# turkey breast in one cook. The marinade was used as the liquid in the smoker pan, & smelled fabulous as the meat cooked. Applewood & Jack Daniels Barrel Wood chips were used in the wood box. I cooked everything at 250F for just under 4 hours. This turkey breast was THE MOISTEST MOST PERFECT DELICIOUS EVER! I put an apple & a few fresh bay leaves in the breast cavity, which I discarded before serving. The meat was incredibly juicy, & was universally lover by all that tried it. We ate half that day & the rest the next, & it was still unusually good. Try serving it with cranberry orange relish (1 bag fresh/frozen cranberries, 1 whole orange & 1 c sugar; combine all in food processor until finely blended). I don't know what the secret to the juiciest turkey breast ever is, but it IS somewhere in this Fabius recipe. I will never look elsewhere again. THANK YOU, DEAR, for awesome magic recipe!
How to Smoke a Turkey in an Electric SmokerNot sure how to cook a tasty turkey dinner? Try simply popping it in the smoker. Because smoking applies low heat over a long period of time, this is a great way to ensure that the meat of your turkey will be moist and infused with delicious flavor. As if this isn’t reason enough, smoking a turkey will also free up your oven for side dishes and desserts. PREP THE TURKEYCHOOSEThere are plenty of options to choose from when purchasing a turkey. We suggest buying a whole turkey with no added ingredients or flavors. The bones in the whole turkey will keep the meat moist as it cooks. You can add your own favorite flavors through brines, injectors, or rubs. THAWMake sure that you smoke a thawed turkey. Do not try to cook a frozen turkey. CLEANRemove the neck and giblets usually stored in a package in the body cavity. Rinse turkey thoroughly, inside and out, with cool water. Pat dry with paper towels. BRINEBrining your bird ensures it will be moist as it is delicious. Begin the brining process the day before you plan to cook it. RINSERemove the turkey from the brine, and rinse in cold water. Be sure to rinse all surfaces of the bird, including the body cavity. DRYDry the turkey with a towel, and let it rest for about 12 to 24 hours so that the salt and flavors can really disperse throughout the meat. SEASONSeason the brined turkey with a mix of spices and herbs. If you’re smoking a whole turkey, use a dry rub in the cavity and a wet rub on the outside. The wet rub will stick to the meat better and it will help moisture retention. HOT TIP: For the wet rub, mix vegetable oil and seasonings into a thick paste. You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. Don’t completely remove the skin from the bird. When you’ve completely rubbed the meat, use toothpicks to hold the skin on the turkey. Take any remaining rub and coat the outside of the bird. SMOKE THE TURKEYPreheat your electric smoker to 225°F. HOT TIP: Oil the grate to prevent the turkey from sticking. Add your turkey, and insert a temperature probe into the breast. If you have a Char-Broil Digital Electric Smoker, set the desired internal temperature to 160°F, and your smoker will automatically turn on warm mode when the turkey has reached the desired temperature. Otherwise, keep a close eye on your turkey temperature so that you don’t over cook and dry out your turkey. Calculate about 30 to 40 minutes per pound. HOT TIP: Baste the turkey with a little vegetable oil or melted butter a few times during the cook to keep it moist. TIPS FOR SMOKING TURKEYCHOOSE THE RIGHT SMOKE.Turkey tends to absorb smoke easier than red meat, so use mild woods. Apple and cherry woods have a sweet taste that compliments turkey well. Hickory and mesquite are heavier woods that can quickly overpower a turkey, but if you blend about 1/4 of the heavier flavored wood with 3/4 milder wood, you can offset the strong hickory or mesquite flavor. SPATCHCOCK THE TURKEY.To spatchcock a turkey, cut out the spine and loosen, or remove, the breastbone to make the turkey lay flat. HOT TIP: There are two benefits to spatchcocking the turkey. The turkey will absorb more smoke because there is more surface area. The turkey will cook faster than a whole turkey because the bird is about the same thickness throughout. Smoke out the goods! Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. How long does it take to smoke a turkey breast in an electric smoker?Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 165°F.
How do you keep a turkey moist when smoking?Turkeys should be brined overnight, coated with fat only initially, and minimally seasoned. Brining keeps the turkey from drying out during the smoking process. Basting the turkey only results in soggy skin. Overly seasoning the skin just makes inedible skin – let the brine and aromatics add flavor.
How long to smoke a turkey at 225 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.
How long does it take to smoke a 8 pound turkey breast on an electric smoker?You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide.
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How to smoke a turkey breast in an electric smoker
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