Note: A lighter flavored beer works well with this brine. Smoking. Instructions. Read recipe notes submitted by our community or add your own notes. Prep Time 30 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 45 minutes Ingredients 1 whole turkey 1/2 cup of oil or melted butter 1/4 cup Traeger Chicken Rub 1 teaspoon onion powder Required fields are marked *. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. The collagen and connective tissue in these much larger animals (a steer can easily weigh over 1200lbs and a pig over 300lbs) support a lot of weight and are denser and harder to convert into gelatin. Bring to a boil over high heat, stirring to dissolve the salt . Coat both sides of the turkey thighs evenly with the Montreal Chicken Seasoning or your favorite rub. You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked turkey thighs. In a small saucepan add the butter and melt over medium high heat. After about another hour, or once the the smoked turkey thighs have reached 175F internally, remove them from the gas grill. Debating whether to buy a propane or electric smoker? In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. STEP 1: Add oil, lemon juice and zest, orange juice, crushed garlic, rosemary, sea salt, black pepper, chipotle pepper, and cayenne pepper to a large bowl and whisk to incorporate the flavors. 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. Once lit, add the briquets to the center depression you created. The magic happens with the preparation. Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. Check our our Complete Guide to How to Use a Propane Smoker HERE. Think you need a fancy smoker to smoke food at home? Light just one burner so the temperature stays low in the 220F range. Fully-cooked. Plug your electric smoker in, open the vents, and turn the temperature to 275 F. While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray. Put the turkey legs on a tall wire rack set in a deep roasting pan. ** Set the smoker temperature to 250 degrees Fahrenheit. honeysucklewhite.com, trend This method will take the longest, for sure, and it is difficult to give an exact time. the thighs should be around 180 degrees. Approximately every 30 minutes, baste the turkey thighs with melted butter or olive oil that is mixed with some of the spice rub. The salt from your dry rub pulls out the moisture of the turkey thigh, creating a concentrated brine that is then naturally absorbed back into the thigh over time. When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes. You should be able to pick up some turkey thighs at your local grocery store. After brining for approximately 8-10 hours, remove the turkey thighs and let them rest in fresh, cold water for 15 minutes. If they are still partially frozen, they will not absorb the amazing brine flavors. In a bowl mix together your turkey dry rub ingredients. Trim off excess fat and skin. Add turkey thighs and brine in refrigerator for 2 hours and up to 4 hours. Great smoked food can be made right on your current gas grill. Wood pellets, chunks, or a pellet tube smoker with pellets or a smoker box with wood chips, Instant Read and/or Leave in Probe Thermometer, Sharp narrow blade - imarku Boning Knife is made of high-carbon German stainless steel to provide maximum sharpness, edge retention, and corrosion resistance. Instructions. greenhornbbqbeer.com, trend If you're looking for a piece of Turkey to smoke that will turn out juicy, delicious, and beautiful, give the Thighs a try. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. Turkey thighs, considered the dark meat part of the turkey, have a lot of collagen and connective tissue that need to break down so that the meat becomes tender. Full of amazing flavor, one good size turkey thigh is enough for 2-3 people, and its so easy to create this flavorful dish! Rinse the entire bird with water in your kitchen sink. The smoked chicken in the Sip Bite Go demo was cooked at 250F for a couple hours). Smoking turkey thighs is the answer! Arrange the chicken directly on the grill grates. 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. Turkeys stronger flavor can take a more aggressive smoke flavor. No artificial ingredients or preservatives. Increase the grill temperature to 350 and continue cooking until the internal temperature of the turkey reaches 165F, 3 1/2-4 hours more. Turn occasionally. 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. How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. www.mylatinatable.com, best Follow this step-by-step guide with tips on buying, brining, rubs, smoking woods, cooking times, and recipes. Remove the turkey from brine and pat dry. Pat turkey dry. www.goodlifeeats.com, great Lay the turkey legs directly on the grill grates. Warning: You dont want to have large, billowing clouds of smoke. It is best to use a wireless meat thermometer to check. Let it soak for two or three minutes. Activating this element will cause content on the page to be updated. Beer Brine Kosher Salt and Brown Sugar are the working agents of the brine. As outdoor living enthusiasts, we love to mention and link to various products we have used or researched. 1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed. Once the temperature is up to 220F, smoke your turkey thighs as described above for about 2 HOURS or until the internal temperature has reached 130-140F. However, we recently found a great solution. Your email address will not be published. Cooldown to 40 degrees. www.therecipes.info, tip You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook! d3.beynil.org, new Place thighs on the grill or smoker and insert a meat temperature probe to track its internal temperature and place an ambient temperature probe to track your smoker's ambient chamber temperature. Creating tasty dishes that make my mouth water is what I love doing! As an Amazon Associate, I earn from qualifying purchases. Step 2 Rub the turkey thighs with your favorite spice rub, then place in the smoker, skin side up. All you need is indirect heat and some smoke from wood chips (or wood pellets if youre using a pellet grill). In either case, since it's dark meat cook them to an I.T. Preheat your grill or smoker to a temperature of 300 degrees Fahrenheit. Our ultimate guide to great smoked turkey. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-large-leaderboard-2','ezslot_10',164,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-leaderboard-2-0');If youve got turkey leg quarters like we did, we recommend separating them like this and smoking your turkey thighs and legs separate rather than smoking the entire turkey leg quarter as one peice. Smoked Turkey Thighs are so meaty and delicious, they're sure to become your new favorite! Refrigerate at least 4 hours or overnight. Experience the evolution of fire with Traeger's next generation of wood pellet grills. I wanted a mild, neutral rub to allow the flavor of the meat and the beer brine to shine through. Preheat grill to 300 degrees, then place the turkey (uncovered and in the roasting pan) on the grill. Combine sage, mustard, garlic powder, coriander, cumin and pepper; spread mixture over both sides of turkey thighs. The moisture in the skin should be more than enough to help any rub you use stick. Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. Remember, we are smoking the turkey thighs INDIRECTLY, like an oven, not DIRECTLY over the lit burners. Rub the turkey thighs with poultry seasoning. Cherry is a mild wood that is great for poultry, but you dont want (or need) huge puffy, billowing smoke. Make sure to put the dry rub underneath the skin on the meat and on the skin itself. maestrosoccer.com, Visit traeger smoked turkey thighs for more new recipes, meal ideas to find new dishes for the whole family. And for dessert, this Rhubarb and Strawberry Crumble is a perfect choice. Check it out here! Put the turkey thighs into a large bowl and sprinkle them liberally with the Montreal Chicken Seasoning or your favorite rub. Score the skin of the turkey thighs. Set the temperature to 275 degrees. ThermoPro Lightning Meat Thermometer Review, Maverick PT-51 Instant-Read Thermometer Review. Bring the turkey to room temperature. (Optional Step) Inject the turkey with the marinade. Pour any remaining marinade into the bag. thermomeat.com, top Insert the probe into the thickest part of the turkey breast. 1 tsp ground thyme. How to Make Smoked Pork Chops in an Electric Smoker, How to Start a New Z Grills Pellet Grill for the First Time, Cajun Butter Injected Smoked Turkey Breast, Boning Knife, imarku German High Carbon Stainless Steel, smoked turkey aside to pull for smoked turkey soup, Famous Daves Country Roast Chicken Seasoning 5.25 oz., 2 Pack, Pit Boss 20 lb Apple Blend Hardwood Pellets, ThermoPro TP19H Waterproof Digital Meat Thermometer, the easiest smokers for beginners to start with, Complete Guide to How to Use a Propane Smoker HERE, Masterbuilt Automatic Slow Smoker Attachment, Masterbuilt Slow Smoker Accessory Attachment, When the pellet grill has come up to temperature, Read Everything You Need to Know about how to use Smoker Boxes here, see a selection of our Favorite Pellet Tube Smokers here, comparison between smoker boxes and pellet tube smokers, LIZZQ Premium Pellet Smoker Tube 12 inches 5 Hours of Billowing Smoke for Any Grill or Smoker, How to Make a Smoked Boneless Turkey Breast on a Traeger Pellet Grill, How to Make a Smoked Boneless Turkey Breast on a Pit Boss Pellet Grill, How to Smoke a Turkey in a Masterbuilt Electric Smoker, How to Make Smoked Mac and Cheese on a Pit Boss Pellet Grill, How to Make Smoked Pot Roast on a Traeger Pellet Grill, How to Smoke a Chuck Roast on a Pit Boss Pellet Grill, How to Smoke a Chuck Roast on a Traeger Pellet Grill, Z Grills 700D3 Pellet Grill: A Complete Review 2022, How to Make Smoked Chocolate Chip Cookies. Place your seasoned turkey thighs in the electric smoker and close the door. Finish the smoked turkey thighs as described above. Season your turkey thighs with salt and pepper. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Salt thighs, then place thighs on a wire cooling rack set over a rimmed sheet and let air dry for 4 hours in the refrigerator. Carefully cut through and separate the leg from the thigh. Smoked turkey is a Food Network fan favorite. After you remove the meat from the grill, it will continue to rise in temperature for a little bit. Then in that case, skip the breast a go for some smoked turkey thighs! Cover the bucket and refrigerate overnight. On our Pit Boss pellet grill we used these apple pellets and got a nice mild smoke flavor on our smoked turkey thighs. Arrange the chicken thighs directly on the grate. This post may contain affiliate link(s). Step One: Season the chicken thighs. Rest the thighs for 5-10 minutes, then serve hot (with extra BBQ sauce and napkins), and enjoy! Turkey thighs already have a lot of moisture and are more forgiving than leaner types of smoked meat like turkey breasts. We also like to always set some smoked turkey aside to pull for smoked turkey soup so keep that in mind when choosing your flavor profile! When most people think about smoking turkey, but dont want to make a whole bird, they automatically think of making a smoked turkey breast. Remove the smoked turkey thighs from the smoker and place on a wire rack or cutting board to cool. 2 lbs bone-in skin-on chicken thighs 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. For turkey we generally go for a milder smoke flavor by choosing oak or fruitwood pellets. Add wood chips to your smoking wood tray and once the smoker is up to temperature, put the seasoned turkey thighs in, SKIN SIDE UP. Remove the neck, gizzards and liver, setting aside (for stock or gravy). 4.9. Close the lid, set a timer for one hour, and kick back and relax. Smoked Turkey Thighs on a Pellet Grill Fill the pellet hopper with your choice of smoking wood pellets. By the way any links on this page that lead to products on Amazon or other sites are affiliate links and I earn a commission if you make a purchase, at no cost to you. Cooking Your Traeger Chicken Thighs With your Traeger heated and ready to go, remove your chicken thighs from the brine and pat each piece dry. Cook them until the internal temperature reaches 160F. Apply olive oil to the entire outside of the turkey thighs. 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. SMOKED TURKEY THIGHS with butter injection, on the Traeger pellet grill sound good to you? When ready to cook, set the Traeger temperature to 400 and preheat with the lid closed for 15 minutes. Step 2 - Season the inside the cavities well with salt and pepper. Don't miss the information below because there will be a lot of useful information for you. Place the pan with the turkey on the grill grates. 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. Step Four: Let the turkey thighs rest for at least ten minutes before serving. 1 / 3. Add the garlic powder, onion powder, smoked paprika, chili powder, sea salt, black pepper, brown sugar, cayenne pepper, dried rosemary, dried thyme, and dried sage in a small bowl. The differences in meat texture between turkey thighs cooked to an internal temperature of 165F and those cooked to 180F are perfectly illustrated in the videos in my post on Oven-Roasted Turkey Thighs. Generously sprinkle the BBQ rub all over the turkey thighs on each side. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved. Go medieval on your week with this slow-smoked, wood-fired entree. The legs will visibly puff up and get bigger. Using a fine mesh sieve/strainer, strain the broth to remove the turkey bones, vegetables, and herbs. This would be a method where you might want to start around midnight, and let it smoke overnight. Add turkey thighs and turn to coat well. Season the thighs. 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! www.traeger.com, top This smoked turkey thigh recipe couldnt be any easier! 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. Step 2 Rub the. Rotate the smoked turkey thighs as needed and cook at this temperature for about another hour, or until the internal temperature has reached 175F. Refrigerate the thighs for an hour before smoking. Joined Jun 2, 2021 Messages 783 Reaction score 706 Points 93 Location Birmingham, AL Grill Traeger Pro 575 / Weber Genesis / Orion Cooker Anyone ever done these? 1 tsp ground bay leaf. These drumsticks aren't a wimpy, wing-night special. Rotate the smoked turkey thighs as necessary with tongs and after about another hour, or once the internal temperature of the thighs has reached 175F, remove them from the grill. See the above instructions for a Traeger grill. Watch as Chef Jason, Ace's Grilling Expert, shows you how to prepare and smoke chicken thighs on your Traeger.Products Featured:Traeger Pellet Smokerhttps://. Pat the turkey wings dry with a paper towel, then drizzle with olives and therapeutic massage in together with your arms. Thread starter CMTiger; Start date Jul 10, 2021; Jul 10, 2021 #1 CMTiger Well-known member. 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. Place on a platter and serve immediately. Smoked Turkey Legs are delicious too, and you can find our recipe for them HERE. We won't send you spam, but you can unsubscribe at any time. With all the extra juiciness added from the brine, you will have a little bit of play, and you shouldnt need to worry about it overcooking and becoming too dry. You dont need to smoke turkey thighs at the standard low-and-slow temperature of 225F. 2 turkey thighs defrosted, bone in skin on 1 tbsp olive oil 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp old bay Instructions Preheat air fryer to 375 F (or 380 if you only have even numbers) for 5 minutes. Place the rubbed turkey directly on the rack in the smoker. Ingredients 1 Gallon water 1/2 Cup Sugar 2 dried bay leaves 2 Large thyme sprigs 6 peppercorns 1/2 Cup Salt 2 Add the turkey thighs and let brine overnight or for at least 4 hours. So, look at the ingredient label and make sure that your turkey thighs are 100% turkey. 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. 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