Smoked Turkey Thighs
Smoke turkey thighs in a smoker, pellet smoker, charcoal grill, or gas grill at an internal temperature of 300 degrees Fahrenheit until they reach an internal temperature of 180 degrees Fahrenheit.
Yield: 4 people
- 2 Turkey Thighs 1.5 to 2 lbs
- 1 tablespoon Kosher Salt
- 1 tablespoon Brown Sugar
- 1/2 tablespoon Paprika
- 1 teaspoon Black Pepper
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
Season turkey thighs with dry rub for 4 hours and up to 12 hours before smoking. Make sure to put the dry rub underneath the skin on the meat and on the skin itself.
Preheat your grill or smoker to a temperature of 300 degrees Fahrenheit. 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. If using a charcoal grill, take a fist-size chunk of wood chips or chunks and place them on the lit charcoal.
Place thighs on the grill or smoker and insert a meat temperature probe to track its internal temperature and place an ambient temperature probe to track your smoker's ambient chamber temperature.
Smoke your turkey thighs at a smoking temperature of 300 degrees Fahrenheit until they reach an internal temperature of 180 degrees Fahrenheit. This should take between 2 to 3 hours depending on their size.