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.
Smoking turkey thighs is a delicious way to enjoy dark meat turkey with incredible flavor, without having to cook a whole bird. When prepared correctly, smoked turkey thighs come out juicy, tender and packed with smoky flavor But knowing exactly how long to smoke turkey thighs can be tricky Follow this guide for tips on achieving perfectly smoked turkey thighs every time.
Overview on Smoking Turkey Thighs
Turkey thighs are an ideal cut for smoking With connective tissue and fat marbled throughout, turkey thighs stay incredibly moist during the low-and-slow smoking process. And with the bone in, they have tons of natural flavor.
Smoking brings out the best in turkey thighs. The smoke permeates the meat giving it a wonderful smoky aroma and taste. A rub or marinade seals in moisture and adds another layer of flavor. Slow cooking at low heat breaks down tough connective tissues resulting in tender, succulent meat. And the skin becomes crisp and full of flavor.
How Long Does it Take to Smoke Turkey Thighs?
Smoking times can vary quite a bit based on a few factors:
- Smoker temperature – Lower temperature = longer cook time. 225-275°F is ideal.
- Size of thighs – Bigger thighs take longer. Aim for 1.5-2 lbs each.
- Bone in or out – Boneless cooks faster. Cook bone-in 5-10 minutes longer per lb.
- Brined or not – Brining makes meat moist so takes slightly less time.
On average, smoking times range from:
- Boneless turkey thighs:
- 1.5 lbs: 90 minutes to 2 hours
- 2 lbs: 2 to 2.5 hours
- Bone-in turkey thighs:
- 1.5 lbs: 2 to 2.5 hours
- 2 lbs: 3 to 3.5 hours
The most reliable test is always to cook to internal temperature rather than time.
Target Internal Temp for Juicy, Tender Meat
The ideal finished internal temperature for smoked turkey thighs is:
- 175°F for juicy, tender dark meat
- 165°F minimum safe temperature
Use an instant read thermometer to monitor temperature. Insert it into the thickest part of a thigh, taking care not to hit bone. Once it reaches 175°F, thighs are perfectly cooked with a slight pink hue throughout.
If smoked to 165°F, the meat may end up slightly drier but is still safe to eat. Go higher for the best texture.
Step-by-Step Guide on How to Smoke Turkey Thighs
Follow these simple steps for foolproof smoked turkey thighs every time:
1. Choose Your Thighs
Look for plump, evenly shaped turkey thighs, around 1.5-2 lbs each. Avoid oddly shaped or thin pieces which may cook unevenly. Both skin-on and skinless work great.
2. Trim
Trim off any excess skin or fat with kitchen shears or a sharp knife. This allows for even smoke absorption.
3. Brine (Optional)
Soaking thighs in a saltwater brine solution seasons the meat and helps it retain moisture during smoking.
Make a basic brine with 1 cup salt to 1 gallon water. Add other flavorings like garlic, citrus, or herbs. Submerge thighs and refrigerate 1-4 hours.
4. Apply a Dry Rub
Coat thighs all over with a flavorful dry rub. Try mixtures of brown sugar, chili powder, garlic, onion, paprika, salt and pepper. Let sit 5-10 minutes for rub to penetrate meat.
5. Preheat Smoker
Heat smoker to 225-275°F. Use wood chips like hickory, pecan, apple or cherry for flavor.
6. Smoke the Thighs
Place thighs skin side up on racks. Insert thermometer into thickest section. Smoke until 175°F, about 2-3.5 hours depending on size.
7. Rest and Serve
Remove thighs from smoker and let rest 10 minutes before serving. Enjoy!
Pro Tips for Perfectly Smoked Turkey Thighs
-
Allow thighs to air dry in the fridge uncovered overnight before smoking. This helps form a “pellicle” coating for better smoke absorption.
-
Try adding a glaze during the last 30 minutes of smoking for a sweet, sticky finish. Apply your favorite barbecue sauce or a mixture of honey, brown sugar and spices.
-
If skin isn’t crisping up, briefly broil thighs at end to crisp it. Watch carefully to avoid burning.
-
Look for rubs without sugar if smoking at higher temperatures (over 275°F) to prevent burning.
-
Use a disposable aluminum pan filled with water in smoker to help regulate temperature and add moisture.
-
Rest thighs for at least 10 minutes before slicing for juicier meat.
Delicious Ways to Serve Smoked Turkey Thighs
Smoked turkey thighs make amazing meals. Here are some tasty ways to serve them:
- In sandwiches, wraps or tacos with BBQ sauce
- Diced in salads or rice bowls
- Glazed with your favorite wing sauce
- Chopped over nachos
- In soups or chili
- Over smoked turkey leg fried rice
- With classic barbecue sides like beans, coleslaw and cornbread
So now you know exactly how long to smoke turkey thighs to get ideal results. Smoked thighs are easy to make, budget-friendly and sure to satisfy a crowd. Fire up your smoker and enjoy incredible flavor with this fantastic turkey technique.
Why You’ll Love This Recipe
Only dark meat: Instead of roasting a whole bird, satisfy your love for dark meat and throw these turkey thighs on the smoker. Who doesn’t love the richer, more flavorful meat? A smoked turkey breast is delicious, but its hard to beat dark meat. Plus, it’s easier and quicker than making a whole roasted turkey.
Keeps your oven free: Scheduling oven time is one of the trickiest parts of hosting Thanksgiving dinner, but since our outdoor smoker takes care of the cooking, your oven is free to prepare those family-favorite side dishes and pies. Hosting has never been easier when smoked turkey is on the holiday dinner menu.
Prep ahead of serving time: You can take care of all hands-on preparation well in advance of guests arriving, so you can sit back and sip on a Thanksgiving mimosa and enjoy good company.
Turkey thighs: The star of our show, turkey thighs are typically available in your standard grocery store from September through December. If you’d like to make this smoked turkey thigh recipe outside of the holiday season, check with your local butcher, or pick up some extra turkey thighs when they’re available and store them in the freezer. 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: For our spice mixture, we use a combination of brown sugar, smoked paprika, garlic powder, chili powder and onion powder. This happens to be the same dry rub we use for my smoked turkey legs and wings, so you’re more than welcome to make an extra large batch to cook other turkey parts at the same time. If you already have a favorite seasoning blend, you can use that as well.
Step 1: We start by dry brining the turkey thighs. For this step, we pat the turkey dry with a paper towel, sprinkle salt all over the thighs and refrigerate uncovered for at least eight hours, though preferably 12-24 hours (photo 1).
Step 2: After dry brining, we brush the turkey thighs with olive oil (photo 2) and coat them with the spices (photo 3). 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. As the turkey rests, this is the perfect time to heat our smoker to a low temperature of 250 degrees F.
Step 3: Now we place the turkey thighs right on the grill grates with the skin side facing up. To ensure we cook the meat to perfection, we then insert a leave-in digital thermometer into the thickest part of the meat without touching the bone like so (photo 4).
Step 4: When the internal temperature of the meat reaches 130-140 degrees F, we brush the skin with another round of olive oil (photo 5), close the lid and let the turkey continue smoking until the meat finishes cooking.
And that’s it! All it takes is four simple steps to get a platter of mouthwatering smoked turkey thighs.
Recipe note: This recipe was tested using an electric vertical pellet grill. However, you can use any type of smoker.
How to Smoke Turkey Thigh on the Traeger – Perfectly Juicy and Flavorful | Thanksgiving Recipe
FAQ
What temperature is smoked turkey thighs done?
Smoke the turkey thighs at 225°F to 250°F for 2 hours over indirect heat. 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. The turkey thighs are done when they’ve reached a temperature of 165°F internally.
How long to smoke turkey legs at 250 at 225?
Set up your smoker as per the manufacturer’s instructions and preheat it to 225-250 F. Add the smoking wood as specified by its manufacturer. Place the drumsticks over the smoking rack and smoke until the meat is tender and registers 170 F. This should take about 3 to 4 hours.
Is it better to smoke a turkey at 225 or 250?
- Crispy skin: Cooking at a slightly higher temperature like 250°F promotes crispier skin on the turkey compared to 225°F where the skin might become rubbery.
- Cooking time: Smoking at 225°F will take significantly longer than at 250°F.
- Smoke flavor: If you want a more intense smoky flavor, opt for the lower temperature of 225°F.
Does turkey thigh need to be 180?
… meat and silky, succulent dark meat, the internal temperature in the thighs needs to be at least 175°F (79°C) by the time the breast meat reaches 157°F (69°C)Nov 20, 2024
How long 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
What are smoked turkey thighs?
Smoked turkey thighs are simple to make and a delicious way to enjoy smoked turkey without making a whole bird! First we trim, season, and smoke the turkey thighs at a lower temperature to get extra smoky flavor, then raise the temperature to finish to get the skin nice and crispy.
How to cook turkey thighs in an electric smoker?
Smoke the turkey thighs until they reach an internal temperature of 175°F. Refilling wood chips is one of the major drawbacks, besides cooking area and temperature range, of electric smokers compared to pellet grills like Traegers and Pit Bosses. However, we recently found a great solution.
How do you cook a smoked turkey thigh on a pellet grill?
Place the turkey thighs skin-side up on the smoker racks. If you want your turkey skin even crispier, turn up the heat on your pellet grill to 350 degrees F for a few minutes at the end of cooking time to make the skin super crispy. Cook by temperature, not by time. How many calories are in a smoked turkey thigh?
How do you smoke turkey thighs in a propane smoker?
Oil up the racks with a paper towel to keep the turkey thighs from sticking. Add wood chips to your smoking wood tray and once the smoker is up to temperature, put the seasoned turkey thighs in, SKIN SIDE UP. Adjust the propane valve to continue maintaining a temperature of about 220°F.
How do you know if smoked turkey thighs are done?
The best way to determine if the smoked turkey thighs are done is by using a meat thermometer. Insert the thermometer into the thickest part of the meat without touching the bone. Once it reaches an internal temperature of 165°F (74°C), your turkey thighs are ready to be enjoyed!