Smoked Turkey Thighs Recipe
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.
How to Make the Best Smoked Turkey Thighs
Smoked turkey thighs are a game-changer for your Thanksgiving dinner or any special occasion. Unlike the traditional whole turkey roasting method, smoking turkey thighs delivers incredible flavor and tenderness with a fraction of the cooking complexity. The combination of a dry brine and a carefully applied spice rub creates a perfectly seasoned exterior that locks in moisture and develops that signature smoky crust.
The key to success with this recipe is patience—starting with a dry brine gives you the most flavorful and juicy results. By letting the salt penetrate the meat overnight, you’re actually breaking down proteins and allowing them to retain more moisture during the smoking process. The spice blend of brown sugar, smoked paprika, garlic powder, chili powder, and onion powder adds depth and warmth without overpowering the turkey’s natural flavor.
Smoking at a steady 250 degrees F ensures the meat cooks evenly while absorbing that delicious smoke flavor throughout. The low-and-slow approach, typically taking 2-3 hours, is far less stressful than managing a whole bird in the oven, and your guests will be amazed at how tender and flavorful each bite is. Serve these alongside your favorite sides and watch them disappear from the table!
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.
Ingredients
Dry Rub
Turkey
Instructions
Dry Brine
- Pat the turkey thighs dry with paper towels. Sprinkle with kosher salt and place in the refrigerator uncovered.
- Refrigerate for at least 8 hours, preferably 12-24 hours, to dry brine.
- Remove from refrigerator 30-60 minutes before smoking to bring to room temperature for more even cooking.
Prepare for Smoking
- In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, chili powder, and onion powder.
- Brush the turkey thighs with olive oil and then rub with the spice mixture on both the skin and under the skin.
Smoking
- Place the seasoned turkey thighs directly on 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.
- Close the lid and smoke until the turkey reaches an internal temperature of 130-140 degrees F, then brush with olive oil again.
- Continue smoking until the turkey reaches an internal temperature of 175-180 degrees F (expect 2-3 hours total).
- Remove from the smoker and allow to rest for 10 minutes before serving.
Notes
- Insert the thermometer into the thickest part of the meat without touching the bone to avoid inaccurate readings.
- Expect cooking time to take between two to three hours depending on the size of the thighs.
- Allow the turkey to rest after smoking to redistribute the juices throughout the meat.