Add, The fan in the Traeger pushes air all around the, Traeger Smoked Turkey Legs made at home on your pellet grill! STEP 2: Dip the chicken thighs, one at a time, into the marinade and transfer them to a large gallon-sized bag. Plug in the pellet grill, let it run through its start up process, and then turn the temperature to 220F. Warning: You dont want to have large, billowing clouds of smoke. Never used a pellet grill before? Remove and let them rest for 15 minutes before serving. ** Set the smoker temperature to 250 degrees Fahrenheit. Slow smoke it for 25 minutes, then flip it over for another 25 minutes. This smoked turkey thigh recipe couldn't be any easier! 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. And for dessert, dont forget the smoked peach cobbler or smoked chocolate chip cookies! Some of it will drip off in the smoker. Looking for some more inspiration for things to smoke? These drumsticks aren't a wimpy, wing-night special. On our Pit Boss pellet grill we used these apple pellets and got a nice mild smoke flavor on our smoked turkey thighs. 1 tsp finely ground black pepper. In fact, it is easy to overpower the flavor of the turkey and brine with too much smoke. Set the probe temperature to 165 F. Use Super Smoke if you have that option. If you are looking to use an easy off the shelf barbecue rub with NO SUGAR, wed recommend Bad Byrons Butt Rub. Mine will sound an alarm when the temperature reaches the desired level. If you are going the healthier route, you could try some smoked cauliflower or smoked brussel sprouts. Then, set the temperature to 275 degrees F. Place the spatchcocked turkey on a rimmed baking sheet. Make sure to put the dry rub underneath the skin on the meat and on the skin itself. Our Sticky Smoked Sweet Potatoes go GREAT with Smoked Turkey Thighs! Smoked New York Strip Roast: A Step by Step Recipe. Prep Time 20 minutes Brine Time 1 day Cook Time 5 hours Total Time 1 day 5 hours 20 minutes Ingredients 8-12 turkey legs 1/2 cup canola oil Brine 2 gallons of warm water 1 cup poultry seasoning Ingredients Directions Mix water, salt and sugar in a gallon bag. For gas grills, turn off the center burners and for the Big Green Egg, add the plate setter. Let the smoked turkey thighs cool for about 15 minutes. www.traegerforum.com, trend Once the sugar and salt are dissolved, add the garlic, bay leaves, peppercorns, and the orange zest. 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. Using a fine mesh sieve/strainer, strain the broth to remove the turkey bones, vegetables, and herbs. Remove all of the contents from the inner cavity. (Updated October 9, 2021). . Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. No hormones, antibiotics, or growth stimulants. Make a small depression in the mound of unlit briquets where you will dump the lit ones along with the smoking wood. Bluetooth vs. Wifi Meat Thermometers: Whats the Difference? Add the rubs generously on the outside and the inner cavity of the turkey. If you are unfamiliar with these gas grill smoking devices mentioned above, no worries, we have you covered! Our ultimate guide to great smoked turkey. 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. Instructions. We search and create information related to Traeger Smoked Turkey Thighs every day so there will be a lot of results displayed. Return the turkey to the pot and cover it with a tight-fitting lid. Need a refresher? 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. I was strolling through the meat section. Follow this step-by-step guide with tips on buying, brining, rubs, smoking woods, cooking times, and recipes. The Brown Sugar offsets the saltiness. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Here I smoke a pair of Turkey Thi. On the page Traeger Smoked Turkey Thighs search results , in addition to suggestions for recipes, tips or cooking ideas, popular searches also provide everyone with detailed information about food service and latest news. If you're looking for a piece of Turkey to smoke that will turn out juicy, delicious, and beautiful, give the Thighs a try. Pat turkey dry. Activating this element will cause content on the page to be updated. The turkey legs I usually see in the regular grocery stores are small, almost like chicken legs. Rinse the turkey well, inside and out. 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. 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. For a Kamado grill, add a plate setter. Smoke the turkey thighs for about 2 hours or until the internal temperature comes to 165-F on a digital thermometer. Turkey Thighs I always seem to gravitate to the darker meats. No artificial ingredients or preservatives. Set aside while the smoker heats up to allow the rub to melt in. Thanks in advance for your support! Smoked turkey thigh with skin removed revealing a nice pink smoke ring. 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. We won't send you spam, but you can unsubscribe at any time. 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. Mine usually take about 2 hours if Ive got the heat set to 180-F. Turkey thighs are delicious smoked, but they can also be baked in the oven, cooked in stews in the slow cooker, and even done in the air fryer. Youll need to set up your grill or smoker a little different depending on whether you are using a grill, smoker, or a pellet grill like a Traeger or Pit Boss. Rub it generously on the outside skin. Your email address will not be published. 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. I found just as much success adding to a bowl of fresh, cool water. Step Three: Add the turkey thighs and arrange them to make sure that they are fully submerged. Add the turkey to the Traeger and smoke at 225 degrees for 2 1/2 to 3 hours. 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. For optimal flavor, use Super Smoke, if available. Smoked turkey meat makes excellent quesadillas, turkey salad, and more. Make sure you have the flame broiler CLOSED so that the pellet grill is set up for INDIRECT cooking. Once that is done, lower the temperature to 300 degrees Fahrenheit. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Step Two: Add the Cherry Wood to the grill to create a light smoke. Use your boning knife to cut right through where the two bones meet. Dry Brine the Chicken Legs to Smoke on the Traeger After rinsing and drying, simply coat the outside of your chicken legs with kosher salt, or your favorite BBQ rub that has already salt in it. Prepare your grill for smoking. Become an (even) better griller. Watch as the temperature rises to around 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 grill. Once lit, add the briquets to the center depression you created. Do NOT use oil to help the rub adhere. Put thighs directly on the grate with the skin side down (or bone side up if they're skinless. Fill the pan with 1/2 inch (1-2cm) of water. Id pair it with a colorful Mexican Street Corn Salad, refreshing Shirazi Salad, or this Creamy Orzo with Tomatoes and Spinach. Cover the bowl with Saran and refrigerate overnight. If they are still partially frozen, they will not absorb the amazing brine flavors. Great texture and flavor. The magic happens with the preparation. 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. Flip over the turkey thighs and continue to cook. What kind of ingredients should you put in your spice rub? 1 (12-16 lb) fresh or frozen turkey, thawed, giblets removed. This post may contain affiliate link(s). Lay the turkey legs directly on the grill grates. 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). Simple Brine: This easy brine will make your chicken so tender and juicy, you will reach for this one all the time. For optimal flavor, use Super Smoke, if available. You will need to refill the wood chips every 30 minutes or so as they smolder out in the chip loader. Place apple halves and fresh herbs inside the cavities. SMOKE: Smoke-cook at 225F for 2 hours. Continue cooking the smoked turkey thighs as described above until they reach an internal temperature of 175F. Prep your electric smoker for 350-F, as per the manufacturer's instructions. And, smoking turkey thighs isnt difficult! Sprinkle poultry or BBQ seasoning over wings to coat. Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. How you get there is up to you. For fun, you can choose your woods seasonally, using beech and cherry in spring and summer and pecan and apple into the fall and winter! I had fresh herbs growing in the garden and used a few springs. If you are pressed for time, you can always start them at 325F or turn the heat up sooner in the cook. 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. Add desired Traeger wood pellets and set your smoker to 350 degrees F. Cook chicken. As an Amazon Associate I earn from qualifying purchases. Carve or pull the meat of the smoked turkey thighs and serve hot. Some recommended products may use affiliate links. Traeger Smoked Spatchcock Turkey Recipe Spatchcock Turkey is the best turkey! Hey! 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. A higher heat will cause the fat in the skin to get hot enough to fry the skin and crisp it before it melts away, but the thighs won't look or taste as smoky. Note: A lighter flavored beer works well with this brine. 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! Finish the smoked turkey thighs as described above. Step 1 - Remove any giblets and neck from the turkey's cavities. The brine is mild yet yields impressive results. This doesnt mean that they cant benefit from the enhanced flavor and moisture retention benefits that dry brining provides. I used Deschutes Lil Squeezy Juicy Ale for the beer. 1 tsp ground sage. Best with a spatchcock turkey, it uses a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. Don't be alarmed if the meat under the skin is pinkish; that's a chemical reaction from the cure and the smoke. They are naturally juicier than the white meat of the breast, but definitely benefited from the brine. Fortunately, there were several turkey cuts available for a very reasonable price and a few of them ended up in the shopping cart! 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. Craving something meaty and delicious, but that wont break the bank? Pat the chicken dry with a paper towel, then arrange them in a single layer on a wire rack over a baking sheet. A medium sized whole turkey smokes on the pellet grill in about 3.5-4 hours STEP 1 - at 275 degrees F (for the first 2 hours). Lay the turkey legs directly on the grill grates. Pour any remaining marinade into the bag. Required fields are marked *. How to smoke a turkey on a Traeger Day 1: Mix the turkey brine: Combine the warm water with the sugar and salt and stir vigorously until both are completely dissolved. After 2 hours, or when the internal temperature of the turkey thighs is about 130-140F, open the vents up on the top and bottom of the smoker back up about 1/2-3/4 of the way. Light a charcoal chimney with just a handful of briquets and wait about 15 minutes for them to fully ignite. So first set up your smoker for 220F with INDIRECT heat. Thats OK because it keeps the cost down on this meaty cut of poultry. At a smoking temperature of 250F this will be about 30-45 minutes a pound. Step Four: About ten minutes prior to the grilling, remove the turkey from the brine and rinse it with cold water. Enjoy! Alternatively, you can pull the smoked turkey thigh meat and use it in a smoked turkey soup or even make smoked turkey sandwiches from it, just like we used smoked chicken thighs for our smoked pulled chicken sandwich! 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