Smoked Turkey Thighs

Thanksgiving dinner has never been so simple and scrumptious than when these smoked turkey thighs are on the menu! With the perfectly spiced dry rub and trip to the smoker, these turkey thighs come out much more flavorful than your typical oven roasting preparation. Let’s fire up the smoker and cook a feast the whole family is sure to love.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 2

Total Time 2 20

Servings people

Calories 493kcal

Author Amanda McGrory-Dixon

Equipment

Smoker any kind
Wood pellets, chunks or chips preferably hickory

Ingredients

4 turkey thighs
1 tablespoon coarse kosher salt
2 teaspoons packed brown sugar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
2-4 tablespoons olive oil

Instructions

Pat the turkey thighs until they're dry with paper towels. Sprinkle the turkey thighs with kosher salt. Place in the refrigerator uncovered and refrigerate for at least eight hours, preferably 12-24 hours, to dry brine. Remove from the refrigerator 30-60 minutes before smoking to bring down their temperature for more even cooking.
In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, chili powder and onion powder. Set aside. Brush the turkey thighs with olive oil and then rub with the spice mixture both on the skin and under the skin.
Place the seasoned turkey thighs directly on the the grill grates of a 250-degree F smoker with a water pan. Insert a leave-in thermometer into the largest thigh in the thickest part of the meat without touching the bone to avoid an inaccurate reading. Close the lid and smoke the turkey.
When the turkey reaches an internal temperature of 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. With smoking, the exact cooking time isn't an exact science, but expect it to take between two to three hours. Remove the turkey from the smoker. Allow to rest for 10 minutes to allow the juices to redistribute to the meat and serve. Enjoy!

Video

Notes

Make sure your turkey is completely thawed. Otherwise, smoking will take too long, and the brining process won’t work.
Store the leftovers in an airtight container in the refrigerator for three to four days. You can also shred the meat from the bone and freeze for four to six months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition