Like this site says it is all about the brine. I brine for a solid three days prior to the smoker. Depending if you want the "traditional" look to the full bird, I cut my bird up for the brining and smoking. Just easier in my mind, breasts, legs, thighs.. Then I boil up the giblets, neck and chest cavity for turkey soup, no waste here. I run my smoker at 220, plug my meat thermometer into a drumstick along side the bone and it takes about 4 hours, I prefer apple wood. My Dad runs mesquite which is tasty too. My mouth is watering already.
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roasting pan by: Anonymous
Should I need to use a roasting pan for the turkey in my electric smoker?
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Electric Smoker Turkey Time by: SmokerBill
The time it takes to smoke a turkey in an electric smoker can vary quite a bit. Smoking time for any meat depends on many different factors.
Temperature of the smoke chamber
Temperature of the meat when it goes in
How often the smoker is opened up during smoking
Outdoor temperature
Wind and other weather conditions
Type of meat being smoked
Size and shape of meat
Turkeys can be smoked at the usual smoking temperature of 225 degrees Fahrenheit, and at that temperature it can take approximately 45 minutes or more per pound.
If your smoker is capable of heating up to about 300 degrees, the turkey will take roughly 15 minutes per pound.
However the best way to know when to remove a turkey from the smoker is to go by its internal temperature. Remove it when the breast meat reaches 160 degrees, and the thigh is 170. The internal temperature will rise after you remove it from the smoker, reaching the USDA accepted done temperatures of 170 for white meat and 180 for dark.
