SMOKED TURKEY in a Masterbuilt Electric Smoker | CRISPY SKIN!!

[@craigengelman1369]

been doing smoked turkey for 30 plus years at 275 -300 . instead of the dry rub, take compound butter made with fresh garlic and rosemary and rub under skin when it gets to 150 degrees wrap in tin foil then finish in oven at 350 degrees . use hickory only for smoke for 2 hours from when it gos in smoker !

[@user-hv8jw1fx7x]

How long did you smoke the turkey for then at 275? And how much did yours weight?

[@RanZach]

Really good input and explanations , thank you

[@madbackyard]

Thank you!

[@Mrjwill1987]

Great video, I have the same smoker so be doing this in a few days.

[@madbackyard]

Have fun! Let us know how it goes!

[@arnoldceja2971]

I have the same smoker. I smoked a 13lbs bird and came out super juicy. Only problem I had was that the skin had a leathery texture. Next time I’m finishing on the oven so I get the crispy skin

[@djsoto5334]

Look up Aaron Franklin’s turkey 2 part video, I’ve been using his style for a few years and it’s always a family favorite. Since the electric smoker only goes up to 275, it takes a little longer but it’s well worth it!

[@alvarez2237]

Bro I really like your video. You answer all my questions. I was Blown Away when You showed us that attachment.Nice Job

[@madbackyard]

Thank you so much!!

[@jennyday4105]

Extremely comprehensive

[@interceptor90ify]

I just bought that attachment didnt know they had something like that thanks gonna smoke the bird next week!!

[@speedygrower]

Mad Backyard is my go-to for smoking! Your advise with my own personal touches always leave my family fat & happy! Have a great Thanksgiving 🦃

[@madbackyard]

Right on! Thank you so much! Happy Thanksgiving to you and your family!

[@SueG-t5v]

I need to get some of those seasonings you use on your meats. They all sound so good. This turkey was cooked perfectly.

[@madbackyard]

Thank you!!

[@danielploy9143]

That slow smoke attachment has it’s issued as the original chip loader. It will not smoke nearly 6 hours. About every hour you will have to literally bang it to get the chips to fall for all the soot keeps them from falling onto the heating element.

[@madbackyard]

Yeah I have been just been pulling up the tube and giving it a shake every now and then and then I empty the ash tray. It’s been nice not having to open the smoker door to empty the wood chip ash tray anymore.

[@dub731]

Great Video!!! Thanks for all the great info.

[@madbackyard]

Thank you!!!🙏

[@Micahberger1]

Very helpful, thank you!

[@madbackyard]

Thanks!

[@nathanrobertsofficial1524]

Thanks for the video. I have a 22 lb turkey I'm working with, but I think my smoker has a large enough box, so it should work out. It's my first time cooking turkey at all.

[@KrystalWiddaKay]

How did your turkey turn out? Any tips?

[@WrightWayDave]

Lots of good information in this video for electric smoking a turkey, and with tht dry brine. 2 questions, can I inject for this? and how long at 275 before switching to the oven?

[@djsoto5334]

I brine my turkey for 2-3 days(5 gallon bucket in the fridge or just make sure to keep adding ice). Then the day I want to cook I will inject with creole butter all over and then salt & pepper all over. Put the turkey in the electric smoker at 275 with a water pan. At about 3 hours in I cube up 1 lbs of butter, put the turkey in a tin turkey pan, throw the butter all over and inside the turkey cavity, wrap the pan and turkey with foil and throw back in the smoker. You can finish the turkey in the electric smoker if you have the time, but if you’re short on time you can bring it inside and cook at 350-400 degrees in the oven to speed up the cook. I would go at least 4-6 hours in the smoker before transferring, just to make sure you get enough smoke flavor. Aaron Franklin has a great 3 part video on KZbin, I pretty much follow it exact he smokes on an offset. My turkey is always super juicy and picked clean, this year I’m smoking 2 turkeys so we have leftovers.

[@Heavieth]

My electric smoker hits 325. I have the manual cheaper version that is not digital. A little more work but worth it.

[@jeffreyalbright1248]

Thanks

[@rickcapron9353]

I brine my turkey over night with a wet brine and it is always very tender and moist

[@madbackyard]

I've wet brined as well and gotten tender meat, I just find dry brining 10X easier and you get the benefit of crispier skin along with the tender turkey. If you DO wet brine, I still recommend afterwards putting the turkey on a wire rack over a baking sheet after in the refrigerator to let the skin dry out for at least a few hours or overnight before putting it in the smoker.

[@RonDurst-w2r]

Thank you for the information. I have the same smoker as well as the cold smoker attachment. I do have a question. How do you manage to get the smoke under control in order to have the good blue smoke and not the toxic white smoke. It seems like mine always ends up with way too much smoke and its not the good kind. And that is with the cold smoker going as well as the heating element of the smoker.

[@madbackyard]

I ran into that issue too when I first got the cold smoker attachment. What I found was to make sure to turn on and let the cold smoker attachment get nice and hot before adding your wood chips. That way you dont get the dirty smoke as the heating element is warming up and making contact with the chips. Then add some wood chips, let the initial white smoke burn off as they heat up too, and THEN add your food. Make sure cooking chamber is already preheated as well. Hope that helps.

[@RonDurst-w2r]

Thank you! Which part of Michigan are you in? I’m in Grand Rapids.

[@saularenas6867]

Excellent video. Thank you for sharing the process.

[@madbackyard]

Thank you!!

[@neb419]

Did you have water in the water tray on the bottom?

[@madbackyard]

I added the juices that collected underneath the turkey after dry brining the night before but nothing else. I added that to the vegetables in the pan and then I mixed some of that smoky liquid into the gravy I made when it was done.

[@Seabee58]

Thanks for the video! Going to be doing this on Saturday. Question though, if I pull the turkey out and let it rest for 45 minutes at the end, will it still be warm when it's time to eat or would you recommend heating it up a little at the end?

[@madbackyard]

You can probably get away with a 20-30 minutes rest time for a smaller bird. Turkey cools fast though when carving no matter what. You can always put the carved pieces in a foil pan with a little drizzle of some turkey or chicken stock, cover with aluminum foil, and put it back in the oven (or back in the smoker) on warm (about 170°F). You can hold it there as long as you want and it will be hot and juicy when you serve, especially if you put the aluminum pan on a warming tray while serving. Hope that helps, thanks for watching!

[@nickalbukerk8215]

I’ve got the same smoker - the problem is that the legs and thighs need to get up to at least 180 and the breast shouldn’t get above 160- the way I did that was to smoke the turkey upside down in an oval pot (a Le Creuset) with the legs hanging outside of the pot and the breast inside the pot / bowl suspended above the bottom of the pot - this allows the dark meat to get hotter and all the juices to drip / baste the breast. At 140 degrees I took it out - flipped it over and put it in my air fryer at 500 (I had no sugar in my rib) to brown the skin. Pull the turkey out when the skin is brown/ crispy- and the breast is above 150. While it rests the breast will get up to at least 155 if not 160. All the bad bacteria is dead at 155 as long as it stays there or higher for at least 5 minutes (it’s all dead immediately at 165).

[@Holop88]

Question for you so at 127F you moved it to the oven?

[@madbackyard]

Yes if you want crispier skin. It won’t really absorb more smoke flavor at that point anyway.

[@holdthemayo6701]

I'm typing this as I watch, so maybe you address this, but could you do this on the Pit Boss pellet grill/smoker, or does this have to be done in a dedicated upright smoker?

[@madbackyard]

Absolutely! Here’s the video for that ➡️ Juicy SMOKED TURKEY on a Pellet Grill! | CRISPY SKIN! kzbin.info/www/bejne/l5nGe4Csj7CIg7M

[@madbackyard]

And recipe on our website… www.madbackyard.com/how-to-smoke-a-turkey-on-a-pellet-grill/

[@eutimiochavez415]

What do u do with the carrots and onions and celery?

[@madbackyard]

They flavored the drippings I added to my gravy. You can skip if you want and just use the straight drippings.

[@eddierodriguez1807]

@@madbackyardcan u eat the vegetables?

[@eddierodriguez1807]

Did u put water in the water pan of the smoker

[@madbackyard]

I don’t because it will keep the skin from getting as crispy.

[@eddierodriguez1807]

@@madbackyard cool thanks

[@cinderellaslifeadventures7269]

Why do you not use the water pan that came with the smoker ,?

[@madbackyard]

Just to make cleanup easier, you can use the one that comes with if you want.

[@retroordis]

If you want to leave the turkey in the electric smoker to finish out, make sure you inject with a butter base - this will help keep it moist when doing a dry brine -- to get the skin crispy, you could also use a honey based glaze when the temperature reaches 150

[@Penland1234]

Can I baste with Meatchurchs Dr Pepper BBQ sauce when it reads 150F instead?

[@retroordis]

@@Penland1234 Yeah I would think so,

[@madbackyard]

Yes, just keep in mind anytime you inject with anything it will add to your cooking time so plan accordingly.

[@RaymondLofton-q2x]

Disagree I smoked a turkey until fine in the smoker and it came out juicey..

[@madbackyard]

If you like it that way, that's all that matters at the end of the day! 👍

[@pushinpositivity33]

Well done

[@madbackyard]

Thank you for watching!!

[@jeffhennings6579]

Got 14lb turkey brining for Thursday first time with a turkey

[@madbackyard]

Nice! Let us know how it goes!

[@pauljtee9141]

I smoked a turkey once and removed it when it was 160 degrees thinking it would keep cooking as it rested. I assumed that it would and didn’t check it with a thermometer. Big mistake. I was seriously ill for four days. I will always double and triple check now.

[@madbackyard]

Sorry that happened to you. 165 you will be ok in the white meat. Dark meats needs to get closer to 175. Always make sure to spot check multiple areas of the turkey as well as you can have hot and cool spots.

[@Mrjwill1987]

Do you ever inject the turkey?

[@madbackyard]

For sure! I like to use a mixture of garlic and butter. You can watch us do it in THIS video: kzbin.info/www/bejne/eZaal4ugmrJ2Zpo

[@kasonwhite6681]

Thought expected cooking time as about 40 mins per lb. Seems like your cooked very quickly

[@madbackyard]

40 min per pound is pretty high. Maybe if you were smoking around 200-225 but it would be 6 and 1/2 hours for a 10 lb bird. It would likely dry out if you cooked at those temps for that long. Remember we also finished in the oven so that sped things along too.

[@davidperez-qc4go]

So why even use the smoker if ya gonna eventually put in the oven anyway?? I don't get it... now ya gotta clean the smoker and the oven...work smarter, not harder..

[@dank6905]

the reason your wood burns so quick,you need to soak it in water ,I always soak it for full day

[@themagicbread94]

Common misconception. Yes, your chips last longer, but really all it’s doing is using energy to boil the water out of the chips (steam instead of smoke) and once they are dry you get smoke. It cannot produce smoke until the chips are dry.

[@highwayman1930]

If I'd wanted to know how to cook a turkey in the OVEN, I would have googled that. You're not cooking on an electric smoker; you are cooking in the oven. WHAT A WASTE OF TIME.

[@madbackyard]

*optionally finishing in the oven at a higher temp for crispier skin. You’re welcome to finish it on the smoker…as I explained in the video. Thanks for watching! 👍

[@miworld0123]

Please ignore that clown, good info. The first chicken I cooked on smoker was good but had rubber skin. Makes sense to finish crisping it in oven due to low smoker temps

[@Mac_1_]

So as I transfer the Turkey to the oven how long do I do 400 for and what do I bring the temp down to before done. What are your stages and are they based off time or internal temps of Turkey?

[@hpower8442]

THIS GUY...LOL get out of here clown.

[@djsoto5334]

@@Mac_1_ depends on how much time you have, the oven just speeds up the process. I personally would recommend at least to 160 to try and get as much smoke as possible on the bird. I’m from TX and we love the smokeyness from post oak wood chips. I transfer to a turkey pan, add a pound of butter, wrap the whole pan in foil and put in the oven to finish it off.