How to Smoke a Turkey in Masterbuilt Electric Smoker | Dry Brine, Inject & Season
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- čas přidán 29. 05. 2024
- Today, I will show you how to smoke a turkey in the Masterbuilt Electric Smoker including how to dry brine, inject the turkey and season it.
The first step is to dry brine the turkey for 1 to 2 days. I’ve used both wet and dry brines and find that the dry brine works equally effective and takes up much less room in the refrigerator. Brining helps to keep the turkey moist during cooking.
There is some very specific information on how brining works here: amazingribs.com/recipes/rubs_p...
Next, inject the turkey with your favorite injection recipe. In addition to keeping the turkey moist it also adds flavor.
Before placing the turkey in the Masterbuilt smoker, I season the turkey with Tennessee Whiskey Gobblin’ Good Turkey rub. You can certainly season the turkey with your own concoction of aromatics, but this saves me the time of creating a recipe. And, frankly, we really like the flavor of this seasoning.
Place in the smoker at 225 degrees. In my experience it takes around 12 to 15 minutes per pound.
Follow this process and I promise you will have a moist turkey every time.
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Lots of questions about the Stubb's butter. Unfortunately they have stopped making it. We do have several homemade injection recipes on other turkey and chicken videos on our channel.
Tony Chachere’s creole butter works great too!
Can you make your own? If so what style... sweet cream, salted, unsalted, etc
Let it rest as long as you cook it. French Chef trick I learned years ago. You won't be disappointed
Awesome looking bird! I do like turkey aside from Thanksgiving! Thanks for the shout out Jeff! Rock On Armadillo Pepper!
+The Root Boy Cooks ! Hey, thanks Sal for watching.
That turkey looks amazing!
+Sunny Hilltop Hi Jess - Thanks for watching!
To inject I use Olive Garden Signature Italian dressing. I've used Stubbs and others that are similar to Stubbs but I found the Olive Garden dressing is superior for keeping the meat moist and very tender. It has all kinds of seasonings in the dressing which adds to the flavor.
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Awesome looking bird! I will try using your recipe for my Masterbuilt Electric Smoker for the first time.
Good luck!
turkey looks awesome, and no doubt great flavor
Many thanks for the feedback.
Thanks Jeff..I followed you now for a while . I may change up my spices but timing and techniques I use.. omg can't wait till turkey day
Thanks for your support Clark! Stay safe!
What are your plans clark, looking to smoke my first turkey next week
Jeff, great looking turkey, real moist......nice video
+Bad Beast Barbecue Thanks for watching and the great feedback! We really like the stuff you are doing over there on your channel.
I have a buddy that does some smoking and smoked turkey is amazing. I think not enough people eat turkey outside of the holidays. I love it year round.
+Berkshire Bacon Lover Agree! We eat turkey several times a year. If you keep it moist, it's awesome.
omggg 😩😩 that looks amazing! I don't care what time a the year is I would eat that!
+Mesha's Corner Oh thanks Ms. Mesha. Always good to hear from you.
I still have a turkey that didn’t get cooked over the holidays and since it looks like we’re gonna be quarantined for Easter ima smoke it!!!
Sounds like a good idea!
That looks incredible, my mouth is watering ... I live in northeast Ohio, and we have some awesome breweries here.
+hazman440 We enjoy touring the microbreweries and have several here in Northeast Florida. I bet you've got a lot of snow! I have a cousin that lives in Ashtabula who tells me how cold it gets there.
+ArmadilloPepper.com Wow ! ... I live in Madison Ohio, 18 miles west of Ashtabula, and yes it gets cold and we get a "shit-ton" of snow except this year, we've been lucky with the El-Nino.
I’m here in north Texas and I use Stubs, also. I like it
I wish they still made that injection.
ArmadilloPepper.com
Dang it! I was going to try some this year. Oh well
Today being Thanksgiving I copied your recipe and turned out perfectly. Thanks
Glad it worked for you!
If I had a deep freezer I would have bought several turkeys after Thanksgiving when they were on sale cheap. Your turkey cook sure looked good.
+Random Acts of Cooking Great idea. The kids like this turkey so much, we will probably do just as you suggested next year (when these other 3 are gone).
I use Slap Ya Mama Cajun seasoning. I mix it with my butter then inject. Turns out great! Gives it a little kick but not spicy at all!
Sounds good!
No Hippie BBQ & Cooking sent me :) Liked and subscribed !
+eOeS (ツ) Lyle does some great cooks over there. Thanks so much for stopping by and looking forward to checking out your channel.
Love your videos! Friends gave us a masterbuilt last year and your instructions have been priceless. I've done your turkey, salmon, and ribs. I noticed the baster both you and your wife used that has a spoon built into it. Where can I get one? Searched the internet but came up dry. Any pointers?
Thanks Dianne. We've had this for a zillion years and don't recall where it came from. I have purchased a similar one on Amazon. Search for basting brush with scoop.
Thank you for the Cincinnati shout out
I loved there for years. Grew up with the Big Red Machine.
Im going to try 1
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Hi, looks very good!
Quick question, do you wash off the bryne before injecting it?
You can take some paper towels and pat it dry and wipe off any excess salt.
I was sent from Ray Mack kitchen & grill
+Budget Madam Thanks for stopping by. Ray does some really awesome recipes!
What kind of wood chips do you recommend and how often do you reload the chips? Also, do you soak your chips or throw em in dry? thanks!
No soaking. I like maple, pecan or any fruit wood with turkey.
@@Armadillopepper one last thing, is it necessary to brine a preinjected turkey? Mine says it was injected with salt and sodium solution.
How often should you add wood chips while smoking? Im just starting out but my goal is to do a turkey for thanks giving.
Good question. If you are using the Masterbuilt replace them every 45 to 50 minutes in the 40 inch model and every 30 or so minutes on 30 inch. I usually stop adding after the first 2.5 hours for a turkey.
@@Armadillopepper Thank you so much for the quick reply!
Looks really good! And you still have 3 more turkeys to go ;)
+Smoked Reb BBQ Yea....I don't know if that's a good or bad thing :)
How often do you add more wood chips to your electric smoker? Also what kind do you use for what types of meat, thank you.
I add after 30 minutes and then every 30 to 45 minutes for about the first 2 hours (for long cooks). I use cherry/orange/apple/pecan a lot because they provide a milder smoke and works great on pork, poultry and beef. Maple and apple are nice for a ham. Hickory, mesquite and oak are nice with beef and provide a stronger smoke. Sometimes I'll use hickory with a fruit wood (50/50 mixture). Experimenting is part of the fun for me.
Thanks for the quick reply, i myself am smoking a turkey right now and following your recipe hope it looks as good as yours.
briyant alvarez Awesome! Let me know how it turns out if you get a chance.
Have you ever tried peach chips?
Hey Jeff, was that Sea Salt or regular salt that you used? also, when you dry brined it, did you only have the salt on the turkey before wrapping it and leaving it in the fridge for 1-2 days?
Thank you,
Kosher salt and yes. Thanks for watching!
@@Armadillopepper do you wash it off after 2 days soaking on?
@@susanhenry6834 I’m not with the channel, but I have smoked lots of different meats. No you do not wash off the salt. It does not make the meat “salty” either. Just helps bring out the flavor!
is there any reason i cant but a drip pan on the bottom rack and move the turkey up one rack .. new guy
You certainly can
New to smoking, I wet brined 3 chickens overnight, they turned out amazing. Think it’s cool to wet brine the turkey too?
I wet brine turkeys and chickens. Dry brine is an option if you don't have space.
The turkey looks delicious. Is the injection spicy? Looks good. Keep Smoking!
Hey Doug, It's not spicy. Unfortunately they don't make it any longer.
Thanks for this information. Can I find this in Walmart?
Not this one. Stubb's stop making it. WalMart does have a couple of good butter-based injections.
How long do you use the wood chips. I have a master built and everything I make so far has come out bitter
I think I'm using too many wood chips
I use the chips for no more than 1 hour and half. 1 hour 15 is fine. I try to put the initial chips in and let the smoke turn a light blue grey before adding the turkey. I now have the smaller 3000 Masterbult and I add every 20 to 30 minutes. Also, suggest using fruit wood chips, pecan or maple.
Almost 2 yrs ago. I'm running some R&I on Turkey for Thanksgiving whether to brine, not brine, inject, not inject. I think I'll do something similar to what you did here. dry brine and inject. Thinking Tony C butter injection, and stuffing turkey with fresh herb mix, citrus, celery, onion. Then I'm putting it on a WSM armed with the cajun bandit ring and rotisserie. By the way, it is a 20 pounder. Thanks for the tips you hot pepper swallowing son of a gun.
+PHIL IN FLORENCE I always brine. I used Tony C last weekend. Using Cajun Creole butter injection on Thursday. Happy Thanksgiving to you and your family.
How does the skin turn out? When I smoke chicken at that temp the skin is rubbery and I have to roast it on high to crisp it up
You will find it extremely difficult getting crispy skin (if not impossible) at smoke temperatures. If you want crispy skin, you will need to crank up the temp near the end of the cook.
How often are you adding wood chips/ as needed ?
About every 30 to 40 minutes for 2.5 hours.
Would have it been more sound to apply the sauce and then salt, so it sticks?
How often do you apply more wood chips?
This was the 40" MB and I would do every 45 to 50 minutes for the first couple of hours. In my 30" I add them every 30 to 40 minutes roughly.
Awesome video! I'm smoking a turkey for Thanksgiving for the first time. I'm going to follow your method. Do they still offer the Texas Butter? Also, I live in Colorado so the weather could change at any minute. Do you recommend increasing the temp of the smoker?
When dry brining leave uncovered. Good question on the temp. For temp just focus on internal temp of your cooker.
@@Armadillopepper Thank you
Unfortunately, the stopped making the butter.
Jeff , did you spritz the turkey during the process?...just curious ..great video.
Thanks Chris. No, ribs are about the only thing I spritz in the Big Easy.
@@Armadillopepper ok then..i got my first turkey in my masterbuilt now...did the over night dry brine..and injected with butter and maple syrup..cheers from Alberta , Canada !
I like that maple syrup idea
How was the skin?
Did u have water in the smoker pan?
I don't use water in the smoker unless it is really cold out (and then the purpose is to help minimize temp variations).
Jeff I'm smoking a turkey for Christmas...is this the only video you have...wet brine video?
Hi Jude - We have a few smoked turkey videos. Links are: czcams.com/video/Vw5kri4VRhw/video.html, czcams.com/video/Pk33iPVjst8/video.html and czcams.com/video/TZ8jcEKtOBI/video.html.
Well, tried it and it was a failure. The meat was kinda rubbery and dry. The bird looked amazing coming off the smoker though. I noticed when I cut into it there was pockets of the injection butter solution, like it didn't absorb into the meat. I didn't brine the turkey because I read it wasn't good to do that with solution injected turkeys. Oh, and it didn't seem to take on any smoke either. I used Apple wood and refilled the tray once every 45 min. Any tips to get it right next time?
Strange there was no smoke flavor. The skin is not going to come out crispy at a low temp. What temp did you smoke at and how long did it take?
@@Armadillopepper about 6 or 7 hours at 225. The breast showed 175 when I checked the temp. Thighs were right at 165.
So I should dry brine then inject? I’m smoking. Can I inject then an let dry in the fridge?
You can inject the night before.
@@Armadillopepper inject the night before let dry and use the oil method like you did an I should have crispy skin?
What temperature do you start at
You can do this anywhere between 225 and 275.
Did you wash off the salt after putting it in the fridge
Don't wash it off. When using a dry brine you will get better crispy skin because the skin is drier. If you wash it then the skin will get wet. I do take paper towels and wipe it down in case of any excess salt.
@@Armadillopepper Thank you very much for the reply. :)
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How was the skin? If not crispy was it edible?
Yes it was edible, but at 225 to 250 it will not be crispy.
@@Armadillopepper is that why you dry salt brine it? And did you add water to the water pan?
I do not add water to the pan in the Masterbuilt any longer. Stopped several years ago because I never found any benefit. The brining helps keep the turkey juicy.
Wait...you smoked a whole turkey in 3 hours? Thought it was 30-40 minutes per pound in an electric smoker. So that was a 6-7lb. turkey?
12 minutes per pound baby boy
And the more seasoned the smoker that faster the cook. When you get smokers they are stainless steel so silver ish colored. But when you have used one for a while the walls go black and they radiate the heat better so cooks are faster
10-12 mins per pound
12- 15 mins per pound sounds fast for 225degrees. Most say 30mins per pound at that temp. Have a 19lbs bird I'm trying this out with for the first time this week!
Victor Alvarez you want to spatchcock it or cut it in half. You can’t smoke a 19 pound bird without it being in the danger zone (40-140) for too long. That’s why you smoke 12-13 pounders
I smoked a 20 lbs turkey last year and it came out fine. No one got sick. I just prepped a 22 lbs right now to put on the smoker in a couple hours. Take tge fda guidelines with a grain of salt
Just because no one got sick doesn’t mean it was safe LOL. That’s why the suggested weight is no more than 13 pounds for smoking look it up
Regardless I would suggest two 12 pound turkeys
How long should i smoke a 15lb turkey?
Really depends on smoke temp, outside temp and how many times you open the smoker. For planning purposes, assume 3 to 4 hours or so. More importantly cook however long it takes to get to 165 F in the thick part of the breast.
275 degrees?
@@skylarellis4581 That's fine. 225 to 275.
Why do a brine? I am planning on smoking my first turkey tomorrow and I’m worried about the brine. I haven’t put one on it yet and it still isn’t fully thawed. Think I’ll be okay without the brine?
Brine makes the turkey juicy Luke. If you don't brine it, then recommend you at inject.
Thanks. I made a buttter/ Everglades seasoning. A stick and a half. It’s on the smoker now. We’ll see how it goes. I’ll let you know.
12 min per lbs?? I have to smoke them at least 30 per lbs.
dam it takes me 5 hours with a chicken at 250 so how do y'all get these to temp in 3?? this is frustrating
Not sure what is going on there. We just did another new turkey and it took 3 hours, video here czcams.com/video/eTIc6LPjUsk/video.html. If your turkey is bigger or if it's cold where you are at that will extend the cook time.
Nearly every smoker recipe estimate I see way over shoots what it takes for me at the same temperature. I'm right around sea level, I wonder if that makes a difference. It takes me about 15 minutes per pound on a whole turkey too.
@@the0prynce I'm at sea level also. I've read articles that say it takes longer to cook food in the mountains. Never studied it, just saying 🙂.
The lady I work for gave me a smoker, going to give this a whirl
Sounds like a nice lady. Congrats!
She is a Very nice lady. And thank you
Do any of you Wrap your Turkey in Paper or Foil while it cooks in a Smoker??
Are you talking about late in the cook?
@@Armadillopepper At Any Point of the Cook?
I don't, and I don't think you'd want to early in the cook because you would prevent the smoke from getting to the bird.
@@Armadillopepper I was thinking about maybe Starting it off Wrapped in Paper for the first few hours to lock in the juices and then unwrap it at the end for an hour or so for the Skin?
It takes on smoke flavor when cold, not hot
What's with all the salt everyone adds a lot of salt . Just one stick of real butter melted and injected in a cold bird sets back up and a little of your spices throw it on the smoker at 275 and butter melts as the temp. inside comes up 3 hours pull it and rap till 5 min. before eating slice and its tender and melts in your mouth
Salt has been proven to add moisture. I've injected with butter, but it's not the same. You can read more here barbecuebible.com/2014/05/02/science-brining/.
I just got me a smoker..
Congratulations Alvin! I'm sure you are going to enjoy it.
Thanks for the tips
How many lbs was the Turkey?
Lol, (edited) I just realized how old this video was 😁
I do not recall. Probably 14 lbs or so.
@@Armadillopepper thank you. I didn't realize how old the post was until I already posted it.
I thought that was a Christian Moerlein!!
It could have been. This is an old video and my brother brings me the local Cincinnati foods when he visits. I also look forward to the Skyline chili.
Where's Donna?? :(
+John Smith Agreed!. We need Donna to make another episode.
Only three hours??!!!????
What about just a breast
We've smoked a few turkey breasts here on CZcams. Check those out uf you get a chance. You should still brine and injecting is still an option.
3 Hours at 225 Degrees? Skeptical
3 hours is about right for a 14 lb bird. Key is reaching an internal temp of 165.
Agreed, but others are experts 😆. Happy Thanksgiving!
Master built is a piece of junk !!!