Smoked Turkey Thighs
These Smoked Turkey Thighs on a Pellet Grill are juicy and delicious, with crispy skin. They are easy to make using a dry rub and are always nice and tender.
Servings: 4 servings
Calories: 245kcal
Ingredients
- 3-4 turkey thighs bone-in, skin-on
- 2 tablespoon olive oil
- 3 tablespoon homemade dry rub recipe below
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℉.
- Mix the ingredients for the dry rub in a small bowl.
- Dry the turkey thighs with a paper towel. 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 at 225℉ 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 serving.
- Serve with your favorite barbecue sauce or cranberry sauce.
Notes
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 637mg | Potassium: 253mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2mg
