Required fields are marked *. Oil the racks of the smoker with a paper towel to keep the turkey thighs from sticking later. 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 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://. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. Gluten Free. You dont have to brine all the time but we find that we have so much success with it in Grilled Turkey, Smoked Chicken and Grilled Cornish Hens. Make a cut about 2/3 of the way through on this side until your knife runs up to the bone. This smoked turkey thigh recipe couldnt be any easier! Poultry Turkey Thighs. Once lit, add the briquets to the center depression you created. I hate to use time as a guide for cooking or smoking anything. These amazing Herb Infused Beer Brined Turkey Thighs are smoked with a very mild Cherry Wood for an amazing Juicy Meal! You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked turkey thighs. Use remaining butter to coat the rest of the turkey. Add the turkey thighs and make sure they are completely covered by the liquid. 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. The turkey is ready when the internal temperature reaches 165 degrees. You can add the brine to the stovetop, bring it to a boil, and then let it come down to room temperature before brining, but I did not notice a difference in the turkey when I did this, so you can definitely save yourself some time and skip that step. Assume those links are affiliate links which means we may earn a small commission if you click and buy. It may take 10-15 minutes for the pellet grill to rise in temperature this much. Return the turkey to the pot and cover it with a tight-fitting lid. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-box-4','ezslot_4',162,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-box-4-0');Thankfully this is pretty easy to do, especially if you have a good boning knife like our favorite from iMarku. 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. Beer Brine Kosher Salt and Brown Sugar are the working agents of the brine. (Updated October 9, 2021). Make sure the turkey thighs are completely defrosted before starting the brining process. Warning: You dont want to have large, billowing clouds of smoke. Step 2 Rub the. You have a lot of great options when it comes to serving smoked turkey thighs! Flip over the turkey thighs and continue to cook. Gas grillers should use a smoking box. 1 tsp ground thyme. On our Pit Boss pellet grill we used these apple pellets and got a nice mild smoke flavor on our smoked turkey thighs. Use your boning knife to cut right through where the two bones meet. Pecan, apple, beech and cherry all give great results. Refrigerate the thighs for an hour before smoking. Add the turkey to the Traeger and smoke at 225 degrees for 2 1/2 to 3 hours. Joined Jun 2, 2021 Messages 472 Reaction score 368 Points 63 Location Birmingham, AL Grill Traeger Pro 575 / Weber Genesis / Orion Cooker Anyone ever done these? Smoke your turkey thighs at a smoking temperature of 300 degrees Fahrenheit until they reach an internal temperature of 180 degrees Fahrenheit. 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. For instance, on Pit Boss and Camp Chef pellet grills there is a special lever to pull to switch from DIRECT to INDIRECT heat. For turkey we generally go for a milder smoke flavor by choosing oak or fruitwood pellets. Cut a little in this area and then pull further to expose the joint itself. Bring to a boil over high heat, stirring to dissolve the salt . Add turkey thighs and turn to coat well. Make sure the probe doesn't touch bone or you'll get a false reading. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-2','ezslot_16',169,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0'); Most conventional barbecue like beef brisket and pork shoulder is smoked low and slow in the 225-275F range for the entire cook. Pour oil, and the remaining marinade injection ingredients into the bowl and whisk until combined. www.therecipes.info, tip 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). Cherry Wood Chips I used a mild fruit wood for the smoking chips. If your turkey thighs are already separated from the legs, feel free to skip down to the next section! Close the lid and smoke until the internal temperature reaches 165 and the turkey legs are deeply browned, 4-5 hours. Close the lid, set a timer for one hour, and kick back and relax. Cover the bowl with Saran and refrigerate overnight. 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. Turkeys stronger flavor can take a more aggressive smoke flavor. Become an (even) better griller. Serve with smoky cheddar mashed potatoes and . 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. Instructions. The salt is absorbed into the meat along with the beer and other flavors. Add, The fan in the Traeger pushes air all around the, Traeger Smoked Turkey Legs made at home on your pellet grill! I found just as much success adding to a bowl of fresh, cool water. How to Smoke a Turkey in an Electric Smoker This recipe can easily be used for an electric smoker as well - simply follow the timetable, keep an eye on that internal temp and your wood chips (you do NOT want to run out of chip mid-cook). Sometimes they are in the refrigerated section and sometimes in the frozen food aisle. 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! Simmer for about 45 minutes to 1 hour until the broth is yellow and fragrant. Smoked turkey thighs are simple to make and a delicious way to enjoy smoked turkey without making a whole bird! Hi, I'm Jenn! Increase the grill temperature to 350 and continue cooking until the internal temperature of the turkey reaches 165F, 3 1/2-4 hours more. 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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. Once that is done, lower the temperature to 300 degrees Fahrenheit. Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Turn occasionally. Step 3 Approximately every 30 minutes, baste the turkey thighs with melted butter or olive oil that is mixed with some of the spice rub. Use a instant read thermometer or other device for reading this. Gas grillers should use a smoking box. I would give yourself ~12 hours for a 15 pound bird. Common poultry spice rub ingredients such as kosher salt, pepper, paprika, brown sugar, onion powder, and a tiny pinch of cayenne pepper. Place thermometer in bird. Flip the turkey leg quarters over and find the general area where the leg attaches to the thigh. Preheat your oven to 350F. 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. Remove the turkey from its package and remove the neck and any giblets found inside. We would recommend using no more than 2-3 loads of wood chips in total, otherwise you may end up oversmoking the turkey thighs. This will remove any excess salts from the skin. Anyone can smoke a great turkey. Infused with flavor, the meat is so tender and juicy and delicious that theyre hands-down, my new favorite. 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. You really want the flavor of the beer to be the star of the show. Score the skin of the turkey thighs. Rinse the entire bird with water in your kitchen sink. Traeger Smoked Turkey Legs made at home on your pellet grill! 4. Preheat smoker. Place the chicken on the grill, skin-side up, and smoked for 30-120 minutes. When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. 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. The solids can be discarded. 4 turkey legs 3 When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. As outdoor living enthusiasts, we love to mention and link to various products we have used or researched. 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. And, smoking turkey thighs isnt difficult! Follow this step-by-step guide with tips on buying, brining, rubs, smoking woods, cooking times, and recipes. Change the temperature to 350 degrees and cook for 3 1/2 to 4 hours. Oil the grates well with canola or vegetable oil using a paper towel. Note: Set the temperature alarm to five degrees below the desired level. (12-16 lb) fresh or frozen turkey, thawed, giblets removed. 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. 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. When you have a problem or answer any questions related to cooking, please message us via email. 1 tsp ground bay leaf. blog.cavetools.com, new Add Cherry wood chips to create a slight smoke. Adjust the propane valve to continue maintaining a temperature of about 220F. Turkey thighs are an economical cut of turkey. Do NOT use oil to help the rub adhere. Flip the turkey leg quarter over and make a similar cut on the front side. www.traeger.com, great :-). Heat Traeger to 225 F. When the smoker is ready, place the turkey directly on the grill and stick the probe into the thickest part of the turkey breast. Preheat your grill or smoker to a temperature of 300 degrees Fahrenheit. 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. Pour in the cooking liquid and stir the pot firmly with a wooden or plastic spoon to loosen any stuck-on bits from the bottom of the pot. Cook them until the internal temperature reaches 160F. During this time, make the BBQ glaze. Creating tasty dishes that make my mouth water is what I love doing! Cherry is a mild wood that is great for poultry, but you dont want (or need) huge puffy, billowing smoke. 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