With a perfectly spiced dry rub and a trip to the smoker, these turkey thighs come out much more flavorful than your typical oven roasting preparation! Thanksgiving dinner has never been so easy and delicious than when they’re on the menu! Let’s fire up the smoker and cook a feast the whole family is sure to love.
Are you looking for a delicious and easy way to cook turkey thighs? Look no further than this recipe for smoked turkey thighs! This recipe is perfect for any occasion, whether you’re cooking for a weeknight dinner or a special holiday meal.
Ingredients:
- 4 turkey thighs (approximately 1.5-1.75 pounds per thigh)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- Your favorite wood chips for smoking (such as cherry, hickory, or apple)
Instructions:
- Prepare the turkey thighs: Pat the turkey thighs dry with paper towels and season them generously with the garlic powder, black pepper, and onion powder.
- Preheat your smoker: Preheat your smoker to 275 degrees Fahrenheit.
- Add wood chips: Once the smoker is preheated, add your chosen wood chips to the smoker tube.
- Smoke the turkey thighs: Place the turkey thighs directly on the smoker rack, skin side up, with a drip pan underneath to catch the drippings. Insert a temperature probe into the thickest part of the thighs.
- Cook until done: Smoke the turkey thighs for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Rest the turkey thighs: Once the turkey thighs are cooked, remove them from the smoker and let them rest for 15-30 minutes before serving.
Tips:
- Brine the turkey thighs: For extra juicy and flavorful turkey thighs, brine them overnight in a salt-water solution.
- Use a digital thermometer: A digital thermometer is the best way to ensure that the turkey thighs are cooked to the correct temperature.
- Let the turkey thighs rest: Resting the turkey thighs allows the juices to redistribute, resulting in more tender and flavorful meat.
Serving suggestions:
- Serve the smoked turkey thighs with your favorite sides, such as mashed potatoes, green beans, or stuffing.
- Make a delicious turkey sandwich with the leftover smoked turkey thighs.
- Use the smoked turkey thighs in a salad or soup.
Smoked turkey thighs are a delicious and easy way to cook turkey. This recipe is perfect for any occasion, and it’s sure to be a hit with your family and friends. So fire up your smoker and give this recipe a try!
Additional Resources:
- Smoked Turkey Thighs Recipe: https://www.askchefdennis.com/smoked-turkey-thighs/
- Smoked Turkey Thighs Recipe: https://honeysucklewhite.com/recipes/smoked-turkey-thighs/
Frequently Asked Questions:
- What is the best wood to use for smoking turkey thighs?
The best wood to use for smoking turkey thighs is a matter of personal preference. However, some popular choices include cherry, hickory, and apple.
- How long do I need to smoke turkey thighs?
The cooking time for smoked turkey thighs will vary depending on the size of the thighs and the temperature of your smoker However, a general guideline is to smoke the turkey thighs for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit
- Do I need to brine the turkey thighs?
Brining the turkey thighs is not required, but it will help to make the meat more juicy and flavorful. If you choose to brine the turkey thighs, do so for at least 4 hours, or overnight for best results
- What should I serve with smoked turkey thighs?
Smoked turkey thighs can be served with a variety of sides such as mashed potatoes green beans, stuffing, or cranberry sauce. They can also be used in sandwiches, salads, or soups.
I hope this information is helpful! Please let me know if you have any other questions.
Why You’ll Love This Recipe
Just dark meat: To sate your craving for dark meat, roast these turkey thighs on the smoker instead of roasting the entire bird. While smoked turkey breasts are delicious, there’s really no comparison to the richer, flavorful meat that comes from dark meat. Plus, it’s easier and quicker than making a whole roasted turkey.
Frees up your oven: One of the hardest things about hosting Thanksgiving dinner is figuring out when to use the oven. However, since our outdoor smoker handles the cooking, you can use your oven to make your family’s favorite pies and side dishes. Hosting has never been easier when smoked turkey is on the holiday dinner menu.
Prepare ahead of time for serving: You can handle all the practical preparation well in advance of the arrival of guests, allowing you to relax and enjoy wonderful company while sipping a Thanksgiving mimosa.
Turkey thighs: The main attraction on our show, these can be found in your neighborhood supermarket from September to December. Consult your neighborhood butcher if you want to prepare these smoked turkey thighs outside of the holiday season, or buy extra thighs when they’re on sale and freeze them. That way, you can have a taste of the holidays year round.
Olive oil: We brush this on our turkey thighs to help get that beautiful brown skin.
Coarse kosher salt: This is for dry brining our meat. Hows that for a simple brine?
Dry spice rub: We combine brown sugar, smoked paprika, onion, garlic, and chili powders to make our spice mixture. You’re welcome to make an extra big batch to cook other turkey parts at the same time, as this is the same dry rub that we use for my smoked turkey legs and wings. If you already have a favorite seasoning blend, you can use that as well.
Step 1: We start by dry brining the turkey thighs. This step involves using a paper towel to pat the turkey dry, then sprinkling salt all over the thighs and placing it in the refrigerator, uncovered, for at least eight hours, but ideally 12 to 24 (photo 1).
Step 2: We brush the turkey thighs with olive oil (photo 2) and coat them with spices (photo 3), following the dry brining process. We want to rub both the skin and the meat underneath to maximize that wonderful spice flavor.
Now we let the turkey rest at room temperature for 30-60 minutes. This is the ideal moment to preheat our smoker to a low temperature of 250 degrees Fahrenheit while the turkey is resting.
Step 3: With the skin side facing up, we now place the turkey thighs directly on the grill grates. Then, without touching the bone, we place a leave-in digital thermometer into the thickest portion of the meat to make sure the meat is cooked to perfection (photo 4).
Step 4: We apply another coat of olive oil to the skin of the turkey (see photo 5), seal the lid, and allow it to smoke for a further 45 minutes or until the meat is cooked through.
And that’s it! To have a platter of succulent smoked turkey thighs, follow these four easy steps.
Recipe note: This recipe was tested using an electric vertical pellet grill. However, you can use any type of smoker.