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! The best indicator that you can use is the internal temperature of your turkey thigh in conjunction with your ambient pit or grill temperature. Mix thoroughly until the sugar and salt are dissolved and let cool. Read recipe notes submitted by our community or add your own notes. Its also great for anyone watching their sugar intake who loves BBQ! Smoked Turkey Legs are delicious too, and you can find our recipe for them HERE. Great texture and flavor. Preheat smoker. If making a sheet pan turkey, preheat oven to 400 degrees F. Place on a cutting board and pat dry with some paper towels. Turkey Thighs in Brown Sauce View Recipe Minnesota Mama "Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine," according to recipe creator Elizabeth . Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. 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. You can smoke turkey thighs at an ambient temperature of between 275F and 300F with great results. Once lit, add the briquets to the center depression you created, replace the grill grates and oil them up with a paper towel.. Add 1 chunk of smoking wood once the grill is up to temperature, put the turkey thighs on the grill grates opposite of the charcoal, with the skin side UP. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan. Log In to your account to view and add notes to this recipe.Don't have an account? Although there is more collagen and connective tissue in a turkey thigh than in a turkey breast, it isnt the same as the collagen found in a beef brisket or a pork shoulder. Gather your favorite BBQ rub or chicken and turkey or mix together the ingredients to the. www.goodlifeeats.com, great If your smoker comes with a water pan, like the Weber Smokey Mountain, dont bother with filling it. Bring to a boil then remove from heat. 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. 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. The, Directions Mix water, salt and sugar in a gallon bag. Prep your electric smoker for 350-F, as per the manufacturer's instructions. Add the rubs generously on the outside and the inner cavity of the turkey. Smoke the turkey thighs at 225F to 250F for 2 hours over indirect heat. Thoughtfully Raised. Smoked turkey Set the temperature on the Traeger to 225F. Oil the grates of the electric smoker with a paper towel. www.therecipes.info, tip If youve ever been to a fair, you may have seen people walking around with giant smoked turkey legs. Sure, theyre fun to eat, but flavor-to-flavor, I challenge those legs to one of these smoked turkey thighs. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. 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. thermomeat.com, top Instead, a smaller kitchen bowl was just the right size to keep the thighs submerged during the brining process. 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? RecipesChoice is a website that provides everything related to recipes and cooking tips to help people have great food and feel happier every time standing in their beloved kitchen. Approximately every 30 minutes, baste the turkey thighs with melted butter or olive oil that is mixed with some of the spice rub. Keep to the wheat ales, lighter IPAs, or even a blonde lager. Debating whether to buy a propane or electric smoker? Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. Enjoy! Place the chicken on the grill, skin-side up, and smoked for 30-120 minutes. Generously sprinkle the BBQ rub all over the turkey thighs on each side. Flexible: Use the brine for chicken thighs, breasts, legs or even wings. When ready to cook, set the Traeger temperature to 400 and preheat with the lid closed for 15 minutes. And for dessert, this Rhubarb and Strawberry Crumble is a perfect choice. 250 F / 121 C Super Smoke 4 Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Once lit, add the briquets to the center depression you created. This will save you the hassle of having to refill the smoker box multiple times while smoking the turkey thighs. Rest the thighs for 5-10 minutes, then serve hot (with extra BBQ sauce and napkins), and enjoy! We would recommend using no more than 2-3 loads of wood chips in total, otherwise you may end up oversmoking the turkey thighs. 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. www.tfrecipes.com, tip Bring the turkey to room temperature. 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. Turkey thighs are DARK meat and need to come up to a higher internal temperature than white meat such as breasts and wings. 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. However, you can certainly start the turkey thighs out in the electric smoker at 220F for the first 2 hours and then move them to a preheated oven set to 325F just to finish them off. Put thighs directly on the grate with the skin side down (or bone side up if they're skinless. 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. It makes the meat more presentable and the legs tend to cook faster than the thighs anyways, so you can remove them from the smoker on their own schedule! Smoke the turkey: Prep the grill. Once your chicken is looking good and at the right temp, remove them from the smoker. Thanks in advance for your support! 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. 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. Step Two: Add the beer and then the brown sugar and kosher salt. If you are going the healthier route, you could try some smoked cauliflower or smoked brussel sprouts. 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. Activating this element will cause content on the page to be updated. What kind of ingredients should you put in your spice rub? Go ahead and oil the grates so the turkey thighs do not stick later. 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://. Sprinkle the dry rub on the turkey thighs, covering the top, bottom, and sides. Juicy with a nice smoke ring around the outside of the meat. Hi, I'm Jenn! Once the sugar and salt are dissolved, add the garlic, bay leaves, peppercorns, and the orange zest. Lay the turkey legs directly on the grill grates. 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. Instructions. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking. Copyright 2022 Jennifer Allen. Creating tasty dishes that make my mouth water is what I love doing! Some recommended products may use affiliate links. Use your boning knife to cut right through where the two bones meet. Add the cans of beer and stir well to dissolve the brown sugar and salt. You should be able to pick up some turkey thighs at your local grocery store. Here is also a list of our Favorite Pellet Grills Priced UNDER $500. The salt is absorbed into the meat along with the beer and other flavors. You can add your preferred barbecue sauce or glaze to the outside of your turkey thighs about 15 minutes before you pull them off the grill. Sprinkle the thighs liberally with salt and the chicken rub. Cover the bucket and refrigerate overnight. Sign Up. Here I smoke a pair of Turkey Thi. Put the turkey legs on a tall wire rack set in a deep roasting pan. 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. 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. Read Everything You Need to Know about how to use Smoker Boxes here, and see a selection of our Favorite Pellet Tube Smokers here. These drumsticks aren't a wimpy, wing-night special. During the final hour of the cook, brush the thighs generously with Club House La Grille Smokehouse Maple Wet Rub every 10 to 15 minutes. The solids can be discarded. Beer Brine Kosher Salt and Brown Sugar are the working agents of the brine. Grill: 250 F. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-mobile-leaderboard-2','ezslot_20',172,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-mobile-leaderboard-2-0');If you dont yet own an instant read thermometer, ThermoPro makes a good one. Want to see a list of our FAVORITE Vertical Smokers for 2022? Make sure to get both sides. Ingredients Directions Mix water, salt and sugar in a gallon bag. 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. 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. Cherry Wood Chips I used a mild fruit wood for the smoking chips. Use your sharp boning knifeto trim away the skin that hangs over and them trim off the bony triangular tail bone at the bottom of each turkey thigh if present as well. Join us as we fire up the 30 years of backyard grill and smoker experience to create recipes for your family and friends where memories are made. No artificial ingredients or preservatives. Set the probe temperature to 165 F. Use Super Smoke if you have that option. 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! The turkey is ready when the internal temperature reaches 165 degrees. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Preheat your grill or smoker to a temperature of 300 degrees Fahrenheit. 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. The problem with smoking turkey this way is that while yes, you will get a lot of smoky flavor, your turkey skin will still be rubbery and unappetizing when finished cooking, and the meat may dry out before ever hitting a food safe internal temperature. Full of amazing flavor, one good size turkey thigh is enough for 2-3 people, and its so easy to create this flavorful dish! ** Set the smoker temperature to 250 degrees Fahrenheit. Flip over the turkey thighs and continue to cook. Preheat Traeger Grillsor Pitt Boss or any pellet grill you employ at 250 levels F. Put together the turkey wings for smoking. 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. If you are looking to use an easy off the shelf barbecue rub with NO SUGAR, wed recommend Bad Byrons Butt Rub. Smoked turkey is a Food Network fan favorite. Add turkey thighs and turn to coat well. You can serve them on the side for a real low carb barbecue feast! Poultry Turkey Thighs. Add dry rub seasoned chicken thighs to Traeger smoker grates, skin side up. 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. Slow smoke it for 25 minutes, then flip it over for another 25 minutes. 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. Warning: You dont want to have large, billowing clouds of smoke. It is only an approximate value. Don't miss the information below because there will be a lot of useful information for you. Turn occasionally. Instructions. Smoked Turkey by Rob Cooks Recipe | Traeger Grills best www. 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 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. www.cookcraftcultivate.com, More Info At www.cookcraftcultivate.com , great Cut a little in this area and then pull further to expose the joint itself. I wanted a mild, neutral rub to allow the flavor of the meat and the beer brine to shine through. During this time, make the BBQ glaze. 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. Great smoked food can be made right on your current gas grill. This post may contain affiliate link(s). Refrigerate for 24 hours, then remove the turkey legs and discard the brine. For optimal flavor, use Super Smoke, if available. Here are some classic ingredients that pair well with poultry: What about sauces and glazes? Gas grillers should use a smoking box. Step 2 - Season the inside the cavities well with salt and pepper. Your email address will not be published. Mine will sound an alarm when the temperature reaches the desired level. www.mylatinatable.com, best Flip over the turkey thighs and continue to cook. You want the flame broiler CLOSED for INDIRECT heat. Smoked Beef Shots, using beef kielbasa and beef bacon, filled with cream cheese, Gouda, and other savory stuff. The smoked flavor will be worth getting scrappy over. Turkey thighs already have a lot of moisture and are more forgiving than leaner types of smoked meat like turkey breasts. In fact, it is easy to overpower the flavor of the turkey and brine with too much smoke. Follow this step-by-step guide with tips on buying, brining, rubs, smoking woods, cooking times, and recipes. Then in that case, skip the breast a go for some smoked turkey thighs! Pretty much whatever you want. I hate to use time as a guide for cooking or smoking anything. 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. Do You Need a Meat Thermometer For Cooking Meat? Cook them until the internal temperature reaches 160F. After those first 2 hours, the internal temperature of the turkey thighs was about 130F internally, and we bumped the heat up to 325F to finish.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-narrow-sky-1','ezslot_21',616,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-narrow-sky-1-0'); They took about another hour to finish cooking after that. 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