Web wet brining in cold water adds moisture and flavor using the process of osmosis.

How to cook a turkey on the smoker. With a pair of poultry shears, remove the wing tips. Web a good rule of thumb for smoked turkey is to allow 30 minutes in the smoker per pound (when cooked at 270 degrees f). Add your seasoned turkey breast to the grill and close the smoker.

Remove the liver, gizzard, heart, and neck from the body cavity. Though it requires a bit of preparation beforehand, the end result of juicy meat, smoky flavor, and deeply burnished skin is worth the effort. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker.

Remove the turkey from the bucket and pat dry. Take the canola oil and rub it outside the whole turkey. During the long cooking times in a smoker, the wet brine gives you a level up to keep the moisture in the turkey as.

Web ingredients and supplies smoker (affiliate links: You don’t actually need a smoker in order to make smoked turkey. Web smoking is a flavorful way to serve a thanksgiving turkey, and it frees up your oven for pies and side dishes.

Sprinkle and rub on your seasoning over the entire turkey. Mix together your butter, salt, pepper, lemon juice and lemon zest in a bowl. Preheat your smoker to 325 degrees.

Here’s how to smoke turkey in an electric smoker. Load your smoker with aromatic wood chips and heat to 240 degrees f (115 degrees c). Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° f.