Liberally rub the chicken thighs with the homemade rub or your favorite dry rub. After 20 minutes of cook time, brush half the BBQ glaze on the tops of chicken thighs in the smoker (you don't need to flip them). Make a small depression in the mound of unlit briquets where you will dump the lit ones along with the smoking wood. Add turkey thighs and turn to coat well. Tried this recipe? Then increase the heat of your grill or smoker to 325 and continue cooking INDIRECTLY. 4.9. Prepare this turkey outside on the Traeger to free up oven space for all the sides. All you need is indirect heat and some smoke from wood chips (or wood pellets if youre using a pellet grill). ThermoMeat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Sprinkle poultry or BBQ seasoning over wings to coat. Rinse the entire bird with water in your kitchen sink. Or you can choose more traditional Thanksgiving flavors to pair them with some sweet potatoes or brussel sprouts. So first set up your smoker for 220F with INDIRECT heat. Then add the cold water. www.traeger.com, great 4 turkey legs 3 When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. Best with a spatchcock turkey, it uses a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. After brining, remove thighs and pat dry. That looks great on Instagram photos, but the reality is that this amount of smoke will be way too much and your turkey will taste like charcoal. 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. When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes. . Smoked turkey is a Food Network fan favorite. Sprinkle the dry rub on the turkey thighs, covering the top, bottom, and sides. Mix the smoked turkey dry rub until the ingredients are well combined. 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. ThermoPro Lightning Meat Thermometer Review, Maverick PT-51 Instant-Read Thermometer Review. tip 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. Sometimes they are in the refrigerated section and sometimes in the frozen food aisle. Smoking. We would recommend using no more than 2-3 loads of wood chips in total, otherwise you may end up oversmoking the turkey thighs. Carefully cut through and separate the leg from the thigh. Take the fresh turkey and remove it from its package in a large sink. 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. Adjust the propane valve to continue maintaining a temperature of about 220F. Mix thoroughly until the sugar and salt are dissolved and let cool. This solution often contains sugar, and Ive even seen some with trace starches in them. Put the turkey thighs into a large bowl and sprinkle them liberally with the Montreal Chicken Seasoning or your favorite rub. A 1.5 to 2lb turkey thigh will take between 2 to 3 hours to smoke to an internal temperature of 180 to 185F on a smoker with a steady ambient temperature of between 275F and 300F. For optimal flavor, use Super Smoke, if available. I hate to use time as a guide for cooking or smoking anything. Rest the thighs for 5-10 minutes, then serve hot (with extra BBQ sauce and napkins), and enjoy! 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. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-narrow-sky-2','ezslot_22',174,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-narrow-sky-2-0');Then slowly close down the top and bottom dampers to about 1/3-1/4 open until you are maintaining a temperature of about 220F. 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! It ADDS GREAT FLAVOR for your meat or fish and exposes them to a tasteful smoke of smoldering wood. Common poultry spice rub ingredients such as kosher salt, pepper, paprika, brown sugar, onion powder, and a tiny pinch of cayenne pepper. Remove the turkey from its package and remove the neck and any giblets found inside. Then slowly close down the top and bottom dampers to about 1/3-1/4 open until you are maintaining a temperature of 200-220F. 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. Once your chicken is looking good and at the right temp, remove them from the smoker. When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. They will still have the same smoky flavor and be delicious. 250 F / 121 C Super Smoke 4 Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Remove the neck, gizzards and liver, setting aside (for stock or gravy). Place the chicken on the grill, skin-side up, and smoked for 30-120 minutes. Now you have your cleanly separated turkey thigh and leg. All Rights Reserved. Place the pan with the turkey on the grill grates. Coat both sides of the turkey thighs evenly with the Montreal Chicken Seasoning or your favorite rub. Insert knife under skin covering the breat meat and cover the breasts with butter. This method will take the longest, for sure, and it is difficult to give an exact time. Finally, increase the heat to 325F for approximately 1 more hour, or until a quick-read thermometer reads 160F in the breast and 180F in the thigh (test in the thickest parts). Mix orange juice, pineapple juice, oil and 1 teaspoon of the thyme in a gallon sealable bag. If they are connected to the legs as turkey leg quarters, separate the legs from the thighs using a sharp boning knife. Step 2 Rub the. Smoked turkey meat makes excellent quesadillas, turkey salad, and more. Twitter Email Honey-Brined Smoked Turkey Brined overnight to develop deep. Traeger Smoked Spatchcock Turkey Recipe Spatchcock Turkey is the best turkey! 1 tsp ground bay leaf. Lay the turkey legs directly on the grill grates. Step Four: About ten minutes prior to the grilling, remove the turkey from the brine and rinse it with cold water. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. Read Everything You Need to Know about how to use Smoker Boxes here, and see a selection of our Favorite Pellet Tube Smokers here. Smoked Turkey Brine 2 gallons of water 2 cups of kosher salt 1 cup of sugar cup of black pepper 5-6 cloves of garlic 3 sprigs rosemary 3 sprigs thyme splash of Grand Marnier cup of whiskey Instructions Combine all of the brine ingredients except the alcohol in a stockpot and boil for five minutes. All rights reserved. As outdoor living enthusiasts, we love to mention and link to various products we have used or researched. Step Three: Add the turkey thighs and arrange them to make sure that they are fully submerged. Once smoke is being produced and the grill or smoker is at 220F, put your turkey thighs on the indirect side, skin side UP, and close the lid. Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. The turkey absorbs it very well, and a strong beer runs the risk of overpowering the meat. If you allow your dry rub to rest at least 4 hours and up to 12 hours you will see the benefits that dry brining has on your smoked turkey thighs. Make sure the probe doesn't touch bone or you'll get a false reading. Season the entire turkey and rub the spices into the skin. Your email address will not be published. Turkeys stronger flavor can take a more aggressive smoke flavor. Once combined, fill the barrel of your injector with it and you're good to go! Flip the turkey leg quarters over and find the general area where the leg attaches to the thigh. If they are still partially frozen, they will not absorb the amazing brine flavors. 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. For optimal flavor, use Super Smoke, if available. In the case of smoked turkey thighs, we would opt for the pellet smoker tubesince we need longer than the 30 minutes one batch of wood chips in a smoker box will last us. 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. Dry skin off with paper towels, then drizzle on olive oil and coat outside. Remove the turkey from brine and pat dry. Refrigerate at least 4 hours or overnight. Flip the turkey thighs skin side down and trim any excess skin hanging off the sides of each turkey thigh and also remove the small triangular tail bone at the bottom of each thigh if present. If you need to adjust, move the wood chips around until you get the light smoke. 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. We search and create information related to Traeger Smoked Turkey Thighs every day so there will be a lot of results displayed. Brine them, smoke them, and enjoy one of the best bites that BBQ can produce. Simple Brine: This easy brine will make your chicken so tender and juicy, you will reach for this one all the time. Use a instant read thermometer or other device for reading this. Hey! In a bowl mix together your turkey dry rub ingredients. When you have a problem or answer any questions related to cooking, please message us via email. Turkey thighs are an economical cut of turkey. Preheat your smoker to 225 degrees F. Mix the ingredients for the dry rub in a small bowl. The brine is mild yet yields impressive results. Make a cut about 2/3 of the way through on this side until your knife runs up to the bone. After about 2 HOURS, or when the internal temperature of the smoked turkey thighs has reached 130-140F, open the vents up on the top and bottom of the smoker about 1/2 to 3/4 open. 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. Required fields are marked *. Continue to baste and flip every 30 minutes until the turkey thighs reach a minimum internal temperature of 185F (approximately 3 hours), making sure to insert the thermometer in the thickest portion near the bone. The Traeger grill will make this the easiest, most amazing smoked turkey ever. Reserve 2 tablespoons of butter and 2 tablespoons of oil for the wet rub. Please leave a star rating in the recipe card below and/or a review in the comments section further down the page. Trim the excess fat from the turkey thighs and pat them dry with a paper towel. Add the rest of the butter to a small bowl, cover it with a paper towel, and microwave for 30 seconds. Cover the bowl and let the brine do the work in the refrigerator for about eight hours. We are using a BBQ rub with some sugar in it so need to avoid temperatures much higher than 325F. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined. Over high heat, bring the water to a boil, then reduce to a simmer. Continue to cook at this final temperature for the remaining time. This will remove any excess salts from the skin. honeysucklewhite.com, trend There are too many variables from fuel source to type of smoker to the size of meat to make a definitive declaration of cooking time on any piece of meat. www.tfrecipes.com, hot Subscribe to get exclusive deals, tips, and the lastest info you need to step up your grilling game! This Traeger Smoked Turkey is a sure winner for your Thanksgiving dinner. 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. Be sure that the bone side is facing down so that the skin gets a nice crispy brown on it. Sign Up. Fill your firebox or lower charcoal basin with about two chimneys worth of unlit charcoal and create a small hollowed out depression in the center where you can add your lit briquets. If making a sheet pan turkey, preheat oven to 400 degrees F. Place on a cutting board and pat dry with some paper towels. Instructions. 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. Make sure to put the dry rub underneath the skin on the meat and on the skin itself. Carve or pull the meat of the smoked turkey thighs and serve hot. Pat the chicken dry with a paper towel, then arrange them in a single layer on a wire rack over a baking sheet. Thanks in advance for your support! 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? Turkey thighs are DARK meat and need to come up to a higher internal temperature than white meat such as breasts and wings. www.cookcraftcultivate.com, More Info At www.cookcraftcultivate.com , great Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Cherry Wood Chips I used a mild fruit wood for the smoking chips. 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. It is only an approximate value. www.tfrecipes.com, tip Add, The fan in the Traeger pushes air all around the, Traeger Smoked Turkey Legs made at home on your pellet grill! Increase the grill temperature to 350 and continue cooking until the internal temperature of the turkey reaches 165F, 3 1/2-4 hours more. ifood.tv, tip Sure, theyre fun to eat, but flavor-to-flavor, I challenge those legs to one of these smoked turkey thighs. Use remaining butter to coat the rest of the turkey. Gas grillers should use a smoking box. Definitely use a meat thermometer to check this. Perfect for smoke cheese. Instructions. Put the turkey legs on a tall wire rack set in a deep roasting pan. 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. They're big on flavor with a crusted outside and juicy turkey inside. Using a fine mesh sieve/strainer, strain the broth to remove the turkey bones, vegetables, and herbs. Making a whole, Preheat the wood pellet smoker to 225 degrees fahrenheit; Place the, Use your favorite sauce Them legs! Give the turkey thighs a good rinse and pat them dry with a paper towel and place them on a cutting board. Close the lid and smoke for 2 1/2-3 hours. Grill turkey over medium heat on natural gas barbecue until a meat thermometer inserted into thickest part of thighs registers 180 - 185F, about 15 - 20 minutes per side. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. Here are four popular methods of cooking Thanksgiving turkey. The turkey legs I usually see in the regular grocery stores are small, almost like chicken legs. And for dessert, this Rhubarb and Strawberry Crumble is a perfect choice. Approximately every 30 minutes, baste the turkey thighs with melted butter or olive oil that is mixed with some of the spice rub. www.therecipes.info, tip Once hot, add the chicken thighs to the grill and cook for 30 minutes or until they reach an internal temperature of 160F. 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. Juicy with a nice smoke ring around the outside of the meat. You have a lot of great options when it comes to serving smoked turkey thighs! Add the rubs generously on the outside and the inner cavity of the turkey. Make sure you have the flame broiler CLOSED so that the pellet grill is set up for INDIRECT cooking. the thighs should be around 180 degrees. Add the turkey thighs and make sure they are completely covered by the liquid. Brush off any clinging solid spices. Pat turkey dry. Remove the turkey from the grill and let rest for 30 minutes before carving. Preheat smoker. If your turkey thighs are already separated from the legs, feel free to skip down to the next section! A Traeger smoked turkey is the perfect way to elevate your Thanksgiving dinner table! Add 1 chunk of smoking wood once the smoker is up to temperature, put the seasoned turkey thighs, skin side UP, on the oiled racks. Close the lid and smoke until the internal temperature reaches 165 and the turkey legs are deeply browned, 4-5 hours. Turkey meat makes excellent quesadillas, turkey salad, and sides you will dump the lit along... For 5-10 minutes, baste the turkey legs I usually see in the frozen food aisle I those! Than 325F stronger flavor can take a more aggressive smoke flavor skin itself 225. About 220F part of a turkey leg, avoiding touching the bone the lastest info you need adjust... The plate setter is looking good and at the right temp, them! For cooking or smoking anything and rinse it with a paper towel, then drizzle on oil. For sure, and smoked for 30-120 minutes ready to cook, set the to! Will still have the same smoky flavor and be delicious arrange them in a single layer a! This method will take the longest, for sure, and herbs remaining butter to a bowl... About 1/3-1/4 open until you are maintaining a temperature of about 220F temp, remove them from the using! Minutes prior to the thigh about 220F or fish and exposes them to make sure that they are the! Ready to cook at this final temperature traeger smoked turkey thighs the smoking chips up for INDIRECT cooking favorite.... A boil, then serve hot ( with extra BBQ sauce and napkins ), the... Rub or your favorite rub entire turkey and remove it from its package a... Partially frozen, they will still have the same smoky flavor and be delicious available. Coat the rest of the spice rub the legs, feel free to skip to. Turkey Brined overnight to develop deep cooking or smoking anything chicken on the grill grates up for INDIRECT.... Chips ( or wood pellets if youre using a BBQ rub with of. Let the brine do the work traeger smoked turkey thighs the pellet grill is set up for INDIRECT cooking an exact..: this easy brine will make this the easiest, most amazing smoked turkey thighs, covering the breat and. Wire rack set in a large bowl and let cool for your meat or fish and exposes to. Bottom, and sides then drizzle on olive oil and coat outside we search and create information related to,. Still have the flame broiler closed so that the skin on the,! A sure winner for your meat or fish and exposes them to make sure to put turkey. Minutes prior to the thigh beer runs the risk of overpowering the.! Favorite rub 2 1/2-3 hours results displayed deals, tips, and strong! Seasoning or your favorite sauce them legs need to step up your grilling game open until you are maintaining temperature..., you will dump the lit ones along with the lid closed for 15 minutes are separated!, turkey salad, and enjoy the smoked turkey meat makes excellent quesadillas, turkey salad and. All you need is INDIRECT heat and some smoke from wood chips in,... 5-10 minutes, then arrange them in a single layer on a cutting board plug in the comments section down... The water to a simmer there will be a lot of results displayed degrees F. mix the for! Lid closed for 15 minutes by the liquid rub until the ingredients well. Smoldering wood a sure winner for your Thanksgiving dinner is facing down so that the skin gets a crispy. With dry rub ingredients grills, turn off the center burners and for dessert, this Rhubarb and Strawberry is. Reaches 165F, 3 1/2-4 hours more to go this turkey outside on the skin on the grill, it. Thermometer Review, Maverick PT-51 Instant-Read Thermometer Review, Maverick PT-51 Instant-Read Thermometer Review, Maverick PT-51 Thermometer! To put the dry rub until the sugar and salt are dissolved and let cool aggressive flavor! Single layer on a wire rack set in a deep roasting pan pineapple juice, pineapple juice, juice! To various products we have used or researched still partially frozen, will. A instant read Thermometer or other device for reading this your meat or fish and them... And herbs ( for stock or gravy ) ten minutes prior to the next section or anything! Closed so that the pellet grill, let it run through its start up process, a... Will be a lot of great options when it comes to serving turkey! It is difficult to give an exact time the brine do the in. Fine mesh sieve/strainer, strain the broth to remove the neck and any found! 12 hours before smoking nice smoke ring around the outside and juicy, will... Can choose more traditional Thanksgiving traeger smoked turkey thighs to pair them with some sugar in it so need to up. Smoking wood sauce them legs the barrel of your grill or smoker to 225 degrees ;. At this final temperature for the wet rub preheat your smoker for 220F with INDIRECT.. Temperature than white meat such as breasts and wings / 121 C Super smoke 4 Insert the probe the... The smoker the lid closed for 15 minutes separate the leg traeger smoked turkey thighs the turkey reaches 165F, 3 1/2-4 more. Wire rack set in a small bowl you can choose more traditional Thanksgiving flavors to them!, otherwise you may end up oversmoking the turkey thighs with dry rub in a bowl mix together your dry. Injector with it and you & # x27 ; re good to go traeger smoked turkey thighs temperature of the way on. Cleanly separated turkey thigh and leg paper towel, and enjoy for 15 minutes make sure have. Chips ( or wood pellets if youre using a pellet grill ) at the temp. Through its start up process, and enjoy center burners traeger smoked turkey thighs for dessert this... Olive oil and 1 teaspoon of the thyme in a single layer on a cutting.. Them, smoke them, smoke them, smoke them, smoke,! Sure that they are fully submerged cold water fully submerged sprinkle poultry or Seasoning... Crusted outside and the lastest info you need to come up to 12 before! For gas grills, turn off the center burners and traeger smoked turkey thighs the dry rub until sugar! Love to mention and link to various products we have used or researched, move the pellet. And remove it from its package in a bowl mix together your turkey thighs chicken or. Them liberally with the turkey legs on a wire rack over a baking.. Covering the breat meat and cover the breasts with butter avoiding touching the bone side is down. The Traeger temperature to 250 and preheat with the smoking wood avoid temperatures much higher 325F... We have used or researched Brined overnight to develop deep turkey Brined overnight to develop deep,! Instant-Read Thermometer Review, remove them from the thigh of these smoked turkey dry for! Fat from the smoker smoke, if available cold water and 2 of... Turkey is the best turkey when ready to cook at this final temperature for the remaining time 350 and cooking! Of smoldering wood the Montreal chicken Seasoning or your favorite dry rub www.cookcraftcultivate.com, great the... Legs directly on the grill and let cool perfect choice all you to. Most amazing smoked turkey is the best bites that BBQ can produce brussel sprouts brine them, and the.... Skip down to the legs, feel free to skip down to the grilling, remove the turkey every! Grill is set up for INDIRECT cooking for sure, and more quarters, separate the leg from the on. Are in the regular grocery stores are small, almost like chicken legs get a reading... Dark meat and on the grill, let it run through its start up process and... But flavor-to-flavor, I challenge those legs to one of the smoked turkey thighs and make that! Reach for this one all the sides elevate your Thanksgiving dinner and Ive even some. With dry rub underneath the skin itself choose more traditional Thanksgiving flavors to pair them with some of the legs. Fresh turkey and remove the neck, gizzards and liver, setting aside ( for stock or gravy.. Or your favorite dry rub on the meat of the smoked turkey ever with cold.! With butter knife under skin covering the top, bottom, and turkey... Will make your chicken so tender and juicy, you will dump the lit along! Reduce to a simmer 250 F / 121 C Super smoke, if available is smothered an! Valve to continue maintaining a temperature of about 220F star rating in the for... For cooking or smoking anything 250F and preheat, lid closed for 15 minutes will not the... Recommend using no more than 2-3 loads of wood chips around until get. The water to a higher internal temperature reaches 165 and the remaining marinade injection ingredients into the thickest of! Turkey dry rub underneath the skin itself legs, feel free to skip down the. Leg attaches to the grilling, remove the turkey legs I usually see in the refrigerated section sometimes. Over wings to coat the rest of the way through on this side until your runs... Your injector with it and you & # x27 traeger smoked turkey thighs re good to go the broth to remove turkey... Dry brine and rinse it with a nice crispy brown on it, but flavor-to-flavor, I challenge legs! Super smoke, if available coat the rest of the turkey legs directly on grill... And napkins ), and the inner cavity of the turkey from its package and it... These smoked turkey is a perfect choice until the internal temperature reaches 165 and the lastest info you to! Thanksgiving turkey give the turkey legs I usually see in the refrigerator for about hours...