Step 1

If you have the time, brine your turkey the night before. Our turkey wet brine recipe helps ensure your turkey will be juicy and flavorful. Remove from brine after 12-24 hours and pat dry.

Step 2

Preheat your electric smoker to 250°F. You can go as hot as 350°F if your smoker allows it as this will help the skin crispen up.

Step 3

If you brined your turkey, make sure you pat it down so its nice and dry. Place it breast side up on a cutting board and stuff the cavity with the aromatics.

Step 4

Spray the outside of the turkey with cooking spray and sprinkle the rub evenly all over.

Step 5

Using butcher’s twine, tie the legs of the turkey as close and tight to the breasts as possible.

Step 6

Place the turkey breast side up in your pre-heated smoker.

Step 7

Close the smoker and make sure the vent is partially open.

Step 8

Set a timer for 30-40 minutes per pound of turkey you are smoking.

Step 9

When the internal temperature reaches 155°F you can add a little more rub to the exposed parts of the skin.

Step 10

Remove the turkey from the smoker when the inner part of the breasts and thighs reach 160°F internal temperature. Be sure to use a meat probe to measure instead of relying on the little plastic pop up indicator that some turkeys have in them.

Step 11

Cover your turkey in butcher paper or tin foil and let it sit for 30 minutes before carving.