This smoked turkey thighs recipe is one of my favorite ways to make a turkey this holiday season. I love the deep flavor that the smoking process imparts on the meat, and the thighs are always juicy and delicious, with crispy skin. In addition, cooking the thighs on a pellet grill is easy and hassle-free. And do you know what the best part is? No overnight brine is required!
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These smoked turkey thighs are the perfect main dish for your next backyard BBQ or family get-together this holiday season.
It doesn't matter if it is the middle of summer or the middle of winter; these turkey thighs are sure to be a hit; they have such tender meat and a lot of flavor!
And, these thighs are the perfect dish to serve for Thanksgiving dinner if you have a small crowd to feed.
If you have a large crowd to feed, try my smoked whole turkey, smoked spatchcock turkey, or smoked turkey breast, or make lots of thighs!
If you and your guests love dark meat, cook smoked thighs and smoked turkey legs. So good!
One of the best things about smoked turkey thighs is they pair perfectly with so many different side dishes!
I love to serve ours with roast potatoes, sweet potato casserole, green beans, and homemade cranberry sauce. Don't forget the pumpkin pie for dessert! Try smoked pumpkin pie or crustless pumpkin pie.
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Why you will love this recipe
- The skin on these turkey thighs is so crispy and delicious; I mean ridiculously delicious.
- It is an easy way to cook and serve Thanksgiving turkey.
- The smoky flavor is out of this world. The turkey thighs are cooked slowly over low heat, which allows the smoke to penetrate the meat and infuse it with flavor.
- The flavorful meat is tender and juicy because it is cooked slowly at a low temperature.
- These thighs are super easy to make. You just throw them in the smoker and let it do its magic.
- They are perfect for a crowd. Smoked turkey thighs are substantial enough to feed a large group of people, but they're also perfect for serving a small crowd.
- Perfect for meal prep! Just cook up a bunch at once, and then you've got lunch or dinner taken care of for the week.
- Leftovers (if you're lucky enough to have any) make amazing sandwiches the next day. Just pile the turkey meat onto some crusty bread with mayo and your favorite sandwich toppings, and you have the best turkey sandwich ever!
Ingredients
This easy recipe only requires simple ingredients that are easy to find at your local grocery store.
- Turkey thighs. I used turkey thighs with the skin on.
- Olive oil. This is used to help keep the meat tender, and so that the dry rub has something to adhere to.
- Turkey dry rub. This consists of brown sugar, garlic powder, black pepper, onion powder, paprika, Roasted Garlic and Peppers seasoning, chili powder, and seasoning salt. My homemade turkey rub also tastes great on these turkey thighs.
See the printable recipe card for quantities.
Instructions
First, you'll need to preheat your smoker to 225 degrees F, according to the manufacturer's instructions.
While the smoker is preheating, mix the ingredients for the dry rub in a small bowl.
Next, dry the turkey thighs with a paper towel to remove any excess moisture.
Apply olive oil to the entire outside of the turkey thighs.
Finally, sprinkle on the dry turkey rub. Make sure to cover the entire turkey thigh with the spice rub. You want to cover the top, bottom, and sides. Press the rub in slightly with your fingers. Place the thighs on a baking sheet to make it easy to carry them out to your electric smoker.
Next, place turkey thighs directly on the cooking grates of the preheated smoker. Leave some space between each of the thighs.
Insert a digital meat thermometer probe into the thickest part of the thigh, but not touching the bone.
Smoke turkey thighs until the internal temperature of the turkey in the thickest part reaches 175 degrees F. This will take approximately 2 hours.
Finally, remove the turkey thighs from the smoker. Let the thighs rest for 10-15 minutes before carving. You may cover them with aluminum foil to keep them warm.
There will be a slightly pink color to the meat - don't worry, this is normal.
Serve with your favorite barbecue sauce or cranberry sauce.
Enjoy!
Substitutions
- Turkey thighs: You can use skinless turkey thighs as well.
- Olive oil: You can also use melted butter or avocado oil.
- Turkey rub: You can use your favorite turkey rub or chicken rub if desired.
Variations
Change the flavor of the turkey thighs by changing the BBQ rub ingredients. Some great options to try are:
- Spicy - add cayenne pepper, chili pepper flakes, or Cajun seasoning to the spice rub.
- Sweet - Add extra brown sugar to the spice rub, or brush the thighs with maple syrup at the end of cooking time.
Another excellent option for cooking turkey thighs if you don't have a smoker is to make Air Fryer Turkey Thighs.
Love chicken thighs too? Try my Smoked Chicken Thighs, Air Fryer Teriyaki Chicken Thighs, or Air Fryer Boneless Skinless Chicken Thighs.
Equipment
Smoker: I used my electric Pit Boss pellet grill that I purchased for a very reasonable price. I also have a Traeger pellet smoker that is a bit fancier and syncs to my phone and has a built-in temperature probe.
Wood pellets: I think the best wood pellets are the Turkey blend by Traeger. Hickory, Mesquite, Signature Blend, Applewood, or Cherry wood pellets are also all excellent options.
Instant-read thermometer: This is a must-have item if you own a smoker. I invested in a digital meat thermometer as soon as I bought the Pit Boss smoker; it's an absolute necessity if your smoker doesn't have one!
Note: For this recipe, you must cook with the thermometer, not the clock. This is because all grills cook differently, and so many variables play a part in the smoking time, such as weather, ambient temperature, different grills, etc.
Storage
Fridge: Leftover turkey thighs can be kept in the refrigerator in an airtight container for up to 3 days.
Freezer: Leftover turkey thighs can be frozen for up to 3 months in an airtight container or Ziploc bag. Remove the meat from the bone before freezing.
Hint: If you have lots of leftovers, remove the meat from the bone and wrap it in individual serving sizes in plastic wrap. Place individual servings in a Ziploc bag, then pop them in the freezer to make meal prep quick and easy for school or work lunches.
Top tips
- Place the turkey thighs skin-side up on the smoker racks.
- Sprinkle generously with your favorite dry rub.
- Cook until the internal temperature reaches 175°F.
- 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.
- Allow the meat to rest for at least 10 minutes before carving to allow the juices to redistribute.
FAQ
There are approximately 245 calories in each smoked turkey thigh.
Smoking turkey thighs on a pellet grill are a great way to add flavor to your dish. Pellet grills cook low and slow, ensuring tender and juicy meat with a delicious smoky flavor.
You can cook turkey thighs on any pellet grill, but you may need to adjust the cooking time depending on the size of the thighs. For example, if you have small thighs, they will cook faster than larger ones.
The recommended internal temperature for cooked turkey is 165 degrees Fahrenheit. However, I prefer to cook turkey thighs to a higher temperature of 175 degrees Fahrenheit because dark meat has more connective tissue and benefits from a little more cooking time.
What goes well with smoked turkey thighs?
There are many dishes that go well with smoked turkey thighs. Some popular side dishes include mashed potatoes, smoked baked beans, roast potatoes, green bean casserole, carrots, smoked corn, cranberry sauce, and stuffing.
You can also pair the smoked turkey with sides such as roast buttercup squash or bacon-wrapped asparagus.
If you love this Smoked Turkey Thighs recipe, please take a moment to rate the recipe and leave a comment, letting me know how you liked it. I love hearing from you!
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📋 Recipe
Easy Smoked Turkey Thighs Recipe on Pellet Grill
Equipment
- Pellet grill
Ingredients
- 3-4 turkey thighs bone-in, skin-on
- 2 tablespoon olive oil
- 3 tablespoon homemade dry rub recipe below, or get the link to a homemade Turkey Rub below in the notes
Homemade turkey rub
- 1¼ tablespoon brown sugar
- ⅔ tablespoon garlic powder
- ⅔ tablespoon Roasted Garlic and Peppers seasoning a Club House seasoning
- ⅔ teaspoon paprika
- ⅔ teaspoon onion powder
- ⅓ teaspoon chili powder
- ⅓ teaspoon seasoning salt
- ⅙ teaspoon black pepper
Instructions
- Preheat your smoker to 225 degrees F.
- Mix the ingredients for the dry rub in a small bowl.
- Dry the turkey thighs with a paper towel to remove any excess moisture.
- Apply olive oil to the entire outside of the turkey thighs.
- Sprinkle the dry rub on the turkey thighs, covering the top, bottom, and sides.
- Place turkey thighs directly on the cooking grates of the preheated smoker. Insert a digital meat thermometer probe into the thickest part of the thigh, but not touching the bone.
- Smoke turkey thighs until the internal temperature of the turkey in the thickest part reaches 175 degrees F. This will take approximately 2 hours.
- Remove the turkey thighs from the smoker, and let them rest for 10-15 minutes before carving.
- Serve with your favorite barbecue sauce or cranberry sauce.
- Enjoy!
Notes
- Place the turkey thighs skin-side up on the smoker racks.
- Sprinkle generously with your favorite dry rub.
- Cook until the internal temperature reaches 175°F.
- 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.
- Allow the meat to rest for at least 10 minutes before carving to allow the juices to redistribute.
Nutrition
Food safety
- Cook to a minimum internal temperature of 175°F (79 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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