Put the turkey legs on a tall wire rack set in a deep roasting pan. If your smoker comes with a water pan, like the Weber Smokey Mountain, dont bother with filling it. Combine sage, mustard, garlic powder, coriander, cumin and pepper; spread mixture over both sides of turkey thighs. 1 / 3. Then after that, turn up the currently lit far burner to HIGH and begin lighting and turning up additional burners as necessary to bring the temperature up to 325F. It is only an approximate value. You can also always brush on a sweet barbecue sauce or honey glaze at the very end too if you want to go full on Barbecue Style with your smoked turkey thighs. Check our our Complete Guide to How to Use a Propane Smoker HERE. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. Now you know we love smoking turkey at Mad Backyard, especially our world famous Pellet Grill Thanksgiving Turkey, our fool proof Spatchocked Turkey, a Cajun Butter Injected Smoked Turkey Breast, caveman inspired Pterodactyl Smoked Turkey Wings and of course the show stopping Trash Can Turkey! Note: Set the temperature alarm to five degrees below the desired level. Smoked turkey thigh with skin removed revealing a nice pink smoke ring. Add the rubs generously on the outside and the inner cavity of the turkey. Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. www.mylatinatable.com, best With a paper towel, pat dry the turkey and place it on a large cooking sheet. STEP 2: Dip the chicken thighs, one at a time, into the marinade and transfer them to a large gallon-sized bag. Add turkey thighs and brine in refrigerator for 2 hours and up to 4 hours. Add the cans of beer and stir well to dissolve the brown sugar and salt. Its heavy on flavor but unlike most other off the shelf BBQ seasonings, contains no sugar. Ingredients 1 turkey (18 to 20 pounds) cup softened butter To make the brine: 1 cup kosher salt (or 3/4 cup table salt) cup brown sugar 1 quart hot water 3 quarts cold water (or enough to cover the turkey) 1 large onion, cut into quarters 1 lemon cut in half Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. You can add the brine to the stovetop, bring it to a boil, and then let it come down to room temperature before brining, but I did not notice a difference in the turkey when I did this, so you can definitely save yourself some time and skip that step. When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Learn how to make smoked turkey thighs on ANY grill or smoker, whether its a Traeger or Pit Boss pellet grill, a Masterbuilt propane smoker, or just a simple Weber kettle! 4 turkey legs 3 When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. Log In to your account to view and add notes to this recipe.Don't have an account? Rinse the turkey well, inside and out. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke. Brush off any clinging solid spices. Make extra! Comment * document.getElementById("comment").setAttribute("id","ac30fb89b2322a433fc0610703864894");document.getElementById("a8e045800f").setAttribute("id","comment"); BBQBudgetHolidayHow toRecipesRubsSmokingThanksgivingTurkeySee morePrevious article How to Make a Smoked PizzaNext article How to Make Smoked CabbageYou May Also Likein Outdoor CookingHow to Make a Smoked Turkey SandwichRead Morein Outdoor CookingHow to Make Smoked Turkey TenderloinsRead Morein Outdoor CookingHow to Make Smoked Turkey WingsRead Morein Outdoor CookingHow to Make a Smoked Boneless Turkey Breast on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Make a Smoked Boneless Turkey Breast on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Smoke a Turkey in a Masterbuilt Electric SmokerRead Morein Outdoor CookingHow to Make Smoked Turkey SoupRead Morein Outdoor CookingHow to Make Smoked Mashed PotatoesRead Morein Outdoor CookingHow to Make Smoked Brussel SproutsRead Morein Outdoor CookingHow to Make Smoked Mac and Cheese on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Make a Smoked Sirloin Tip RoastRead Morein Outdoor CookingHow to Make Smoked CarrotsRead Morein Outdoor CookingHow to Make Smoked Pot Roast on a Traeger Pellet GrillRead Morein Outdoor CookingHow to Smoke a Chuck Roast on a Pit Boss Pellet GrillRead Morein Outdoor CookingHow to Smoke a Chuck Roast on a Traeger Pellet GrillRead MoreMore From: Outdoor CookingHow to Make Smoked Pork Chops in an Electric SmokerRead MoreHow to Make Smoked Chicken TacosRead MoreHow to Make Smoked Chicken KabobsRead MoreHow to Make a Smoked Turkey SandwichRead MoreHow to Start a New Z Grills Pellet Grill for the First TimeRead MoreHow to Make Smoked Turkey SoupRead MoreZ Grills 700D3 Pellet Grill: A Complete Review 2022Read MoreHow to Make Smoked CornbreadRead MoreHow to Make Smoked Mashed PotatoesRead MoreHow to Make Smoked Turkey TenderloinsRead MoreHow to Make Smoked CabbageRead MoreHow to Make a Smoked PizzaRead MoreHow to Make Smoked Turkey WingsRead MoreHow to Make Smoked Chocolate Chip CookiesRead MoreHow to Make Smoked Chocolate ChipsRead More, Thanks for visiting Madbackyard.com! Definitely use a meat thermometer to check this. Gluten Free. How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined. Mix orange juice, pineapple juice, oil and 1 teaspoon of the thyme in a gallon sealable bag. Smoked Beef Shots, using beef kielbasa and beef bacon, filled with cream cheese, Gouda, and other savory stuff. honeysucklewhite.com, trend Place the rubbed turkey directly on the rack in the smoker. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-box-4','ezslot_4',162,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0');Thankfully this is pretty easy to do, especially if you have a good boning knife like our favorite from iMarku. But if we thought if smoked them the entire time at 325F, the smoked turkey thighs may cook through before getting enough smoky flavor. Turkey thighs can be tricky to tell if they are done. Gas grillers should use a smoking box. Smoke the turkey thighs at 225F to 250F for 2 hours over indirect heat. Set aside while the smoker heats up to allow the rub to melt in. We would recommend using no more than 2-3 loads of wood chips in total, otherwise you may end up oversmoking the turkey thighs. You want the flame broiler CLOSED for INDIRECT heat. We are using a BBQ rub with some sugar in it so need to avoid temperatures much higher than 325F. Add the turkey thighs and make sure they are completely covered by the liquid. Do NOT use oil to help the rub adhere. All rights reserved. Assume those links are affiliate links which means we may earn a small commission if you click and buy. Tried this recipe? Go medieval on your week with this slow-smoked, wood-fired entree. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-mobile-leaderboard-1','ezslot_19',170,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-1-0'); For the first 2 hours at 220F, check the smoked turkey thighs every 30 minutes or so to make sure they are cooking evenly on the smoker and rotate as necessary if you see certain sides getting darker or looking more done. If they are connected to the legs as turkey leg quarters, separate the legs from the thighs using a sharp boning knife. Turkey thighs are an economical cut of turkey. They are naturally juicier than the white meat of the breast, but definitely benefited from the brine. Refilling wood chips is one of the major drawbacks, besides cooking area and temperature range, of electric smokers compared to pellet grills like Traegers and Pit Bosses. If your turkey thighs are already separated from the legs, feel free to skip down to the next section! Over high heat, bring the water to a boil, then reduce to a simmer. Why Not Use One? Then add the cold water. Smoked turkey thighs are simple to make and a delicious way to enjoy smoked turkey without making a whole bird! if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-1','ezslot_12',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0'); Lets talk about seasoning up these smoked turkey thighs! Rinse the legs under cold water, then dry thoroughly with paper towels. For Propane: Open your gas valve and light the bottom burner. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-portrait-2','ezslot_26',178,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-portrait-2-0');Make sure you have the flame broiler CLOSED so that the pellet grill is set up for INDIRECT cooking. Cover the bowl and let the brine do the work in the refrigerator for about eight hours. Stronger woods like hickory or mesquite might have worked fine, but the Cherry left a mild, smoky flavor that didnt overpower the flavor of the turkey or the beer brine. Now you have your cleanly separated turkey thigh and leg. Keep to the wheat ales, lighter IPAs, or even a blonde lager. Use remaining butter to coat the rest of the turkey. Smoke the turkey: Prep the grill. Step Three: Add the turkey thighs and arrange them to make sure that they are fully submerged. www.tfrecipes.com, tip When smoking, Turkey thighs, considered the "dark meat" part of the, Keep dinner light and cozy with these top-rated brothy soups. Rotate the turkey thighs as needed, maybe every 30 minutes for about 2 hours, or until the internal temperature of the thighs has reached 130-140F. Reserve 2 tablespoons of butter and 2 tablespoons of oil for the wet rub. Pro Tip: Dont use any oil to help the rub adhere to your turkey thighs as this can keep the skin from getting crispy and rendering correctly later. Begin the smoking process by setting the temperature at high settings for the first 30 minutes. Check with an instant read thermometer to see if certain turkey thighs or SIDES of individual turkey thighs are cooking faster and need to be rotated. Preheat the smoker as per the manufacturer's instructions, to 180-F. Many people are familiar with smoking a turkey breast or a turkey leg, but what about how to smoke turkey thighs?if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'thermomeat_com-box-3','ezslot_0',122,'0','0'])};__ez_fad_position('div-gpt-ad-thermomeat_com-box-3-0'); The higher fat content in turkey thighs along with their large size and thick skin makes them a nice option for smoking over an extended period of time. Remove the smoked turkey thighs from the smoker and place on a wire rack or cutting board to cool. You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked turkey thighs. The pellet smoker can produce smoke for UP TO 5 HOURS SMOKING which is perfect for both hot and cold smoking pork, ribs, cured meat, hot dogs, sausages, chicken, cheese, lamb, fish, nuts, fruit, corn, bacon and mo, American, Australian, barbecue, BBQ, Holiday, Smoked, Thanksgiving, Light or turn on your smoker, grill or pellet grill and set up the temperature to 220F. Id pair it with a colorful Mexican Street Corn Salad, refreshing Shirazi Salad, or this Creamy Orzo with Tomatoes and Spinach. Our ultimate guide to great smoked turkey. Smoked New York Strip Roast: A Step by Step Recipe. And, smoking turkey thighs isnt difficult! Sign Up. Dont be afraid to really season the thighs well. Light just one burner so the temperature stays low in the 220F range. If making a sheet pan turkey, preheat oven to 400 degrees F. Place on a cutting board and pat dry with some paper towels. Dry Brine the Chicken Thighs to Smoke on the Traeger After cleaning and trimming, simply coat the inside and outside of your chicken thighs with kosher salt, or your favorite BBQ rub that has already salt in it. Some recommended products may use affiliate links. In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-large-mobile-banner-1','ezslot_3',189,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0'); if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-medrectangle-4','ezslot_6',161,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-medrectangle-4-0');Youll need to do a little work on your turkey thighs before you put them in the smoker, depending how they come when you buy them. Joined Jun 2, 2021 Messages 472 Reaction score 368 Points 63 Location Birmingham, AL Grill Traeger Pro 575 / Weber Genesis / Orion Cooker Anyone ever done these? Step Four: About ten minutes prior to the grilling, remove the turkey from the brine and rinse it with cold water.