Have you smoked a turkey for Thanksgiving? Want to give me the benefit of your experience?
I recently acquired the Masterbuilt 30" electric smoker
, which I fell in love with when I encountered one (and the food it produced) at a meetup in Portland. I have successfully smoked some salmon, and some almonds, and a whole chicken, so I kind of have the hang of it. But I'd love your advice and tips for rubs, temps, and times.
The turkey will be approximately 14 pounds. I will be brining it. My plan is to set the smoker at 250 F, but I don't know exactly how to calculate the time it will take. Thirty minutes per pound? Forty-five? Basically, if we want to eat at about 4 pm, what time do I need to put the turkey in?
And dry rubs. Smoking the turkey will, obviously, bring flavor to it, so a rub isn't absolutely necessary, but if you have a recipe that's made people weep tears of joy when they eat your turkey, please share.