Sprinkle the turkey thighs with kosher salt. Place in the refrigerator uncovered and refrigerate to dry brine.
1
Remove the turkey thighs from the refrigerator. Brush each turkey thigh with a coating of olive oil.
2
In a small bowl, stir together the spices. Rub the spice all over the turkey thighs. Make sure you coat the skin as well as the meat underneath.
3
Place the turkey thighs directly on the grates of a smoker. Insert a meat thermometer into the thickest part of the thigh. Close the lid and smoke.
4
When the turkey reaches 130-140 degrees F, brush with olive oil again. Close the lid and continue to smoke until the turkey reaches an internal temperature of 175-180 degrees F.
5