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This weekend we did a 13 lb turkey in my Masterbuilt electric (outdoor) smoker. The one that stands about 32″ tall by 18″ wide and deep. We injected the thawed turkey in the breast and thighs with diluted Famous Dave’s Hot BBQ sauce using a cheap injector needle. Then stuck it into the pre-heated smoker, using Moonlite BBQ Hickory Chips and Jack Daniels Charcoal pellets (soaked in JD and bagged in Lynchburg for the smoking materials.
We ‘cooked’ it for a little over 8 hours at 226 degrees until the internal thermometer we use showed a doneness temp of 185 degrees, buried in the thickest part of the breast.
The Masterbuilt has a digital setting device that allows you to set cooking time, up to 24 hours, and cooking Temperature up to 300 degrees. The smoke tray will ‘burn’ for several hours on one filling. We filled it at the start of the cycle and again at about the 5 hour point. It was still producing smoke when we shut it off at the 8.25 hour point.
The bird was done completely. The drumsticks were a bit overdone, so when I do Bird Number Two (no pun intended) I will wrap the drumsticks in foil at about the 3/4 time point to slow their cooking.
I have enjoyed deep-fried birds done by relatives, but don’t trust myself to be able to do one safely. This smoked bird was as good as any I have enjoyed at a number of BBQ places around the country.
Here is my Masterbuilt Smoker purchased at LOWS, with a load of Pork in a previous cooking exercise. The Turkey fit very well on a lower shelf. My next one weighs about 15 lbs. That about as large as I can fit on a shelf in the smoker.