Let the pellets ignite for about 5 minutes then blow out the flame and lay the pellet tube smoker down on the grates next to the turkey thighs and close the lid. If using a charcoal grill, take a fist-size chunk of wood chips or chunks and place them on the lit charcoal. Poultry Turkey Thighs. Place the turkey in the smoker. When the pellet grill has come up to temperature, place your seasoned turkey thighs in the cooking chamber and close the lid. Remember, we are smoking the turkey thighs INDIRECTLY, like an oven, not DIRECTLY over the coals. Drain and place on baking pan for the smoker. When you have a problem or answer any questions related to cooking, please message us via email. Prepare your grill for smoking. Insert the probe into the thickest part of the turkey breast. Check out the best in smoked turkey recipes and get cooking. Do NOT use oil to help the rub adhere. Add the rest of the butter to a small bowl, cover it with a paper towel, and microwave for 30 seconds. 225 F / 107 C Fill the pan with 1/2 inch (1-2cm) of water. Mix the smoked turkey dry rub until the ingredients are well combined. Cooldown to 40 degrees. It basically burns new fresh wood chips at a constant rate, much like how a pellet grill works, freeing you up to do other things while getting your food nice and smoky! How to Smoke a Turkey on a Traeger Cook on Smoke (150-160 degrees F) for 3-4 hours Raise temp to 225 -250 degrees F Cook until the breast meat reads 165 degrees F at the thickest portion Do not remove the probe until the turkey has rested for 20 - 30 minutes. Carve or pull the meat of the smoked turkey thighs and serve hot. Sizes may vary from .75-1.5 lbs. If using a gas grill, make an aluminum foil packet of wood chips with holes punched in it and set them on top of one of the burners to smoke. Place the chicken on the grill, skin-side up, and smoked for 30-120 minutes. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. This should take between 2 to 3 hours depending on their size. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Instructions. Brine them, smoke them, and enjoy one of the best bites that BBQ can produce. Once your chicken is looking good and at the right temp, remove them from the smoker. Let cool to room temperature. Then, set the temperature to 275 degrees F. Place the spatchcocked turkey on a rimmed baking sheet. Tried this recipe? Use your boning knife to cut right through where the two bones meet. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan. As you apply the rub the skin will start to get more wet as the salt in the rub pulls the moisture up to the surface. 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. If they are still partially frozen, they will not absorb the amazing brine flavors. Whether you love a bowl full of fresh veggies or a simple, pizza poque poque with bagnet as topping, at Bistro Candon Siling duwag: I thought that, Tis the season for freshly baked snickerdoodle cookies and red- and green-frosted cupcakes and. On our Pit Boss pellet grill we used these apple pellets and got a nice mild smoke flavor on our smoked turkey thighs. You should be able to pick up some turkey thighs at your local grocery store. Then in that case, skip the breast a go for some smoked turkey thighs! The best indicator that you can use is the internal temperature of your turkey thigh in conjunction with your ambient pit or grill temperature. The, Directions Mix water, salt and sugar in a gallon bag. Infused with flavor, the meat is so tender and juicy and delicious that theyre hands-down, my new favorite. Add, The fan in the Traeger pushes air all around the, Traeger Smoked Turkey Legs made at home on your pellet grill! Cover the bowl and let the brine do the work in the refrigerator for about eight hours. Your email address will not be published. When ready to cook, set the Traeger temperature to 225F and preheat with the lid closed for 15 minutes. Make sure the turkey thighs are completely defrosted before starting the brining process. Step Two: Add the Cherry Wood to the grill to create a light smoke. Stir well to dissolve the salt and sugar. Smoke the turkey thighs at 225F to 250F for 2 hours over indirect heat. Preheat your pellet grill to 180-200, on the smoke setting, if you have one. These amazing Herb Infused Beer Brined Turkey Thighs are smoked with a very mild Cherry Wood for an amazing Juicy Meal! Step 2 Rub the turkey thighs with your favorite spice rub, then place in the smoker, skin side up. Traeger Smoked Turkey Legs made at home on your pellet grill! Set aside while the smoker heats up to allow the rub to melt in. Thats OK because it keeps the cost down on this meaty cut of poultry. 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 Everyone seems to want the breast or the legs, and the poor thighs get neglected. Rotate the smoked turkey thighs as needed and cook at this temperature for about another hour, or until the internal temperature has reached 175F. Coat both sides of the turkey thighs evenly with the Montreal Chicken Seasoning or your favorite rub. The brine needs a chance to work, so youll want to start the work on this about eight hours before you want to grill. Properly balanced to allow precise close-to-bone slic, Seasoning Country Roast Chicken, 5.25-Oun, Used by championship barbequers, professional chefs, and backyard cooks everywhere, Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno), The flavor is mild and fruity with a subtle sweetness that taste best with poultry, pork, seafood and lamb, Free of artificial flavors, spray scents, glues, or chemic, Continuous smoke when cold smoking or hot smoking up to 275F, Ideal for smoking cheese, fish, bacon, and jerky, Automatically heats wood chips with the push of a button, Continuous wood feed system provides up to 6 hours of continuous smoke without reloading. This smoked turkey thigh recipe couldn't be any easier! Hardwood or a hardwood blend is my choice of pellet for this recipe. Light just one burner so the temperature stays low in the 220F range. Making a whole, Preheat the wood pellet smoker to 225 degrees fahrenheit; Place the, Use your favorite sauce Them legs! Do NOT use oil to help the rub adhere. Turkey thighs are an economical cut of turkey. Brine them, smoke them, and enjoy one of the best bites that BBQ can produce. Activating this element will cause content on the page to be updated. As an Amazon Associate we earn from qualifying purchases.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-large-billboard-2','ezslot_15',186,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-billboard-2-0');report this ad. On a gas grill you will likely need to use a smoker box filled with wood chips, or a pellet tube smoker filled with wood pellets. www.therecipes.info, tip Place on a platter and serve immediately. Prep your wood pellet (Traeger), charcoal, electric, or gas grill for smoking (see instructions above). Smoking turkey thighs is the answer! The joint will actually be more into the leg meat than the thigh part. This will save you the hassle of having to refill the smoker box multiple times while smoking the turkey thighs. Fill the pellet hopper with your choice of smoking wood pellets. You want the flame broiler CLOSED for INDIRECT heat. If you are pressed for time, you can always start them at 325F or turn the heat up sooner in the cook. You can prepare smoked turkey thighs with a smoker, charcoal grill, or even a gas grill. Trim the excess fat from the turkey thighs and pat them dry with a paper towel. Combine the ingredients in a saucepan over a low heat. Make extra! Sometimes they are in the refrigerated section and sometimes in the frozen food aisle. honeysucklewhite.com, trend if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-netboard-1','ezslot_23',176,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-1-0');For Electric: Unfortunately, most electric smokers such as Masterbuilts will not go higher than about 275F so it will be difficult to perform the second stage of higher heat smoking in the electric smoker itself. Check it out here! Smoking Directions: Turn your smoker on and bring it to 275 degrees. You can really go with any flavors you like because, unlike our crispy smoked turkey wings, we are keeping these out of sugar burning territory. When ready to cook, set the Traeger temperature to 400 and preheat with the lid closed for 15 minutes. Turkey Thighs I always seem to gravitate to the darker meats. Step One: Set your grill to indirect heat at 275 degrees. Sure, theyre fun to eat, but flavor-to-flavor, I challenge those legs to one of these smoked turkey thighs. The solids can be discarded. How to Smoke Turkey on the Traeger Detailed measurements and full instructions can be found in the recipe card at the bottom of this post. Smoking a turkey thigh at 225F (or lower) will not only add unnecessary cooking time but will also increase the amount of moisture loss in your thigh. Become an (even) better griller. If you like the skin to be more crispy, then go with a higher heat of 300 up to around 400. . Use remaining butter to coat the rest of the turkey. This would be a method where you might want to start around midnight, and let it smoke overnight. For optimal flavor, use Super Smoke, if available. Watch as the temperature rises to around 275-300F and then start closing the vents down again back to 1/2 way open (or os open as needed) until maintaining a temperature of 325F in the smoker. Step Six: Add the poultry seasoning to the thighs. As an Amazon Associate, I earn from qualifying purchases. Why Not Use One? Over high heat, bring the water to a boil, then reduce to a simmer. Put thighs directly on the grate with the skin side down (or bone side up if they're skinless. Adjust the propane valve to continue maintaining a temperature of about 220F. The longer you smoke, the more intense the flavor will be, so adjust accordingly. Prepare this turkey outside on the Traeger to free up oven space for all the sides. Note: Set the temperature alarm to five degrees below the desired level. Smoke for 4-5 hours, or until the internal temperature reaches 165F on an instant-read meat thermometer. 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! Remove the turkey from brine and pat dry. Carefully cut through and separate the leg from the thigh. 12 Cups Water. You have a lot of great options when it comes to serving smoked turkey thighs! Youll need to set up your grill or smoker a little different depending on whether you are using a grill, smoker, or a pellet grill like a Traeger or Pit Boss. Put it in your back pocket for a favorite. Remove the turkey from the grill and let rest for 30 minutes before carving. Adjust it to keep the temperature constant at 220 F. Oil up the racks with a paper towel to keep the turkey thighs from sticking. ThermoPro Lightning Meat Thermometer Review, Maverick PT-51 Instant-Read Thermometer Review. Smoke the turkey: Prep the grill. Breaking down the collagen in a 4-month old turkey that weighs between 15 to 25lbs doesnt require as much time as is required of those much larger animals. So westarted them Low and Slow at 220F for about 2 Hours before bumping up the heat up to 325F to finish them off for the last hour or so. Keep the dampers about 1/2 way to 3/4 open until the temperature is in the 200F range. Close the grill lid and allow the turkey to cook for 30 minutes per pound. Copyright 2022 Jennifer Allen. Then add the cold water. Season the entire turkey and rub the spices into the skin. Preheat smoker to 225 degrees fahrenheit. Lay the turkey legs directly on the grill grates. Similar to the internal temperature of a chicken thigh, a smoked turkey thigh is at its best at an internal temperature of between 180F and 185F. Or you can smoke them the entire time at 275F, the highest the electric smoker will go, and they will take roughly 4-5 hours to finish. During this time, make the BBQ glaze. Flip the turkey leg quarter over and make a similar cut on the front side. Step Five: Remove the thighs from the fresh water and pat it dry with a paper towel. Add the turkey thighs to the grill and let them smoke for approximately 60-75 minutes, until they reach an internal temperature of 165 degrees. Season the turkey wings. Actual smoking time can depend on the size of the thighs and how cold they were when they went into the smoker. Rinse the turkey well, inside and out. While smoking, a little goes a long way. So, look at the ingredient label and make sure that your turkey thighs are 100% turkey. Hey! Smoked Turkey with Fig BBQ Sauce Prep Time 4 Hours Cook Time 2 Hours Effort Pellets Apple These brined, Traeger Kitchen Smoked Turkey Legs Prep Time 30 Minutes Cook Time 5 Hours Effort Pellets Hickory These drumsticks aren't a wimpy, wing night special, they're big on flavor with a crusted outside and juicy. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. For a Kamado grill, add a plate setter. The turkey thighs need to be cooked to 165 degrees F. Then you will know that they are done; for best results, use a digital thermometer. Poultry Turkey Thighs. You will need to refill the wood chips every 30 minutes or so as they smolder out in the chip loader. Enjoy! Make sure to put the dry rub underneath the skin on the meat and on the skin itself. Smoke the turkey thighs for about 2 hours or until the internal temperature comes to 165-F on a digital thermometer. 1 tsp ground sage. 4.9. Set the temperature to 275 degrees. After brining for approximately 8-10 hours, remove the turkey thighs and let them rest in fresh, cold water for 15 minutes. All you need is indirect heat and some smoke from wood chips (or wood pellets if youre using a pellet grill). Dry Brine Traeger Turkey 4.4 Jeffrey Potts gave his winning 2015 Meat Madness turkey the royal treatment by dry brining it overnight for a super tender interior with a flavorful, toasted shell on the outside. 4. Fortunately, there were several turkey cuts available for a very reasonable price and a few of them ended up in the shopping cart! Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. Because I only brined the thighs, I didnt need to find and clean a large bucket. greenhornbbqbeer.com, trend I would give yourself ~12 hours for a 15 pound bird. Propane and electric options are some of the easiest smokers for beginners to start with. In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Smoke turkey thighs in a smoker, pellet smoker, charcoal grill, or gas grill at an internal temperature of 300 degrees Fahrenheit until they reach an internal temperature of 180 degrees Fahrenheit. Liberally rub the chicken thighs with the homemade rub or your favorite dry rub. Arrange the chicken directly on the grill grates. Great texture and flavor. The turkey thighs are done when they've reached a temperature of 165F internally. 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