how long to smoke turkey thighs

How Long to Smoke Turkey Thighs for Maximum Juiciness and Flavor

Smoking turkey thighs is a fantastic way to infuse deep, smoky flavor into the meat while keeping it incredibly moist and tender. But getting the smoking time just right is key to ending up with the best results. Undercooking can lead to dry, chewy meat while oversmoking makes the thighs too soft and overly smoked tasting. So how long should you actually smoke turkey thighs to achieve perfect doneness every time?

The Best Internal Temperature for Smoked Turkey Thighs

The ideal internal temperature for smoked turkey thighs is 165°F. Unlike white meat like turkey breasts and wings, dark turkey meat like thighs can withstand more heat without drying out. Getting the internal temp to 165°F allows the collagen in the thighs to fully break down into gelatin, leading to succulent, fall-off-the-bone meat.

So when smoking turkey thighs, you’ll want to cook them until they reach an internal temperature of 165°F as measured by a meat thermometer inserted into the thickest part of the thigh, taking care to avoid hitting the bone This temperature ensures the thighs are cooked through without drying out.

Average Smoking Times for Turkey Thighs

While cooking to 165°F internal temperature is the goal the actual time needed to smoke turkey thighs can vary quite a bit depending on a number of factors

• Size of the thighs – Larger, meatier thighs will obviously take longer to smoke than smaller ones. Figure 1-1/2 to 2 hours for thighs around 1 pound each.

• Temperature of the smoker – The hotter the smoker, the less time needed. Most recipes call for maintaining a temperature between 225-275°F.

• Type of smoker – Electric and pellet smokers tend to run hotter and more consistently than charcoal or gas smokers. Expect longer cook times with the latter.

• Bone-in or boneless – Boneless thighs will cook faster than bone-in since the bone partially insulates the meat.

• Brined or unbrined – Brining adds moisture and seasoning to the meat which can slightly speed up cooking.

Taking these factors into account, here are some general guidelines for smoking times for turkey thighs:

• 1 pound bone-in, brined turkey thighs at 250°F: 1 1/2 – 2 hours
• 1 pound boneless, unbrined thighs at 275°F: 1 – 1 1/4 hours
• 2 pound bone-in, unbrined thighs at 225°F: 2 1/2 – 3 hours

However, the only way to guarantee perfect doneness is to use a meat thermometer and cook to 165°F. Relying strictly on cook times can lead to under or overcooked thighs. Get in the habit of always checking temperature!

Step-by-Step Process for Smoking Turkey Thighs

Follow this simple process for smoking juicy, flavorful turkey thighs every time:

1. Prepare the Thighs

   • Choose bone-in, skin-on turkey thighs for the best flavor and moisture. Thighs still attached to the
     backbone are ideal.
   • Trim off any loose skin or large deposits of fat which can cause flare-ups.
   • Pat the thighs dry with paper towels.
   • Apply a dry rub, herb seasoning, or just salt and pepper. Getting seasoning under the skin really
     boosts flavor.
   • For extra moisture and flavor, brine the thighs for 1-4 hours before smoking.

2. Preheat Smoker to 225-275°F

   • Set up your smoker and preheat to anywhere between 225-275°F. Maintaining a consistent temperature
     is key. Add soaked wood chips if using a charcoal or gas smoker.

3. Smoke the Thighs for 1-3 Hours

   • Place thighs skin-side up on the smoker racks over a drip pan. Insert a meat thermometer into the
     thickest portion of a thigh, taking care not to touch bone.
   • Smoke the thighs until they reach an internal temperature of 165°F, about 1-3 hours depending on
     size. Check temperature regularly and rotate thighs periodically for even smoking.

4. Rest, Slice and Serve

   • Once thighs are at 165°F, remove them from the smoker and let rest for 10-15 minutes before slicing
     and serving. This allows juices to redistribute for moist, tender meat.

And that’s all there is to smoking turkey thighs like a pro! Just remember to always rely on temperature over time estimates, and you’ll nail perfectly cooked thighs every occasion.

Helpful Tips for Maximizing Flavor

Beyond following the steps above, here are some extra tips for getting the most flavorful smoked turkey thighs:

• Use fruit wood chips – Apple, cherry, peach and other fruit woods impart mild, sweet smoke flavor that pairs perfectly with poultry.

• Brine the thighs – Soaking thighs in a saltwater brine seasons the meat and helps it retain moisture during smoking.

• Apply rubs generously – Whether using a store-bought rub or homemade blend, season thighs liberally just before smoking.

• Go low and slow – Stick to smoker temperatures between 225-250°F for the ideal balance of smoky flavor and tenderness.

• Maintain air flow – Avoid overcrowding the smoker so air and smoke can properly circulate around the thighs.

• Use a water pan – Adding a water pan helps regulate smoker temp and keeps the thighs from drying out.

• Let the thighs rest – Always allowing the thighs to rest after smoking seals in the juices for the most flavorful meat.

Delicious Ways to Serve Smoked Turkey Thighs

Smoked turkey thighs make amazing entrées, sandwiches, soups and more. Here are just a few tasty ways to put them to use:

• Slice and serve with traditional Thanksgiving sides like mashed potatoes, stuffing and cranberry sauce.

• Pile sliced thighs on bread or rolls for incredible smoked turkey sandwiches. Add cheese, lettuce, bbq sauce, etc.

• Dice or shred the smoked meat and use in casseroles, pasta dishes, soups and salads.

• Pair sliced thighs with macaroni and cheese, baked beans, coleslaw or potato salad for a finger-lickin’ barbecue feast.

• Use leftover smoked turkey thigh meat to make incredible turkey pot pie, turkey tetrazzini or turkey enchiladas.

• Make unique smoked turkey sliders on Hawaiian rolls with cranberry aioli and Swiss cheese.

The possibilities are endless! Smoked turkey thighs are extremely versatile, so put your imagination to work.

Frequently Asked Questions

What’s the difference between smoking a whole turkey vs. just thighs?

Whole turkeys take much longer to smoke (up to 5+ hours) since you have to get the breast meat up to 165°F while not overcooking the legs and thighs. Smoking just thighs lets you focus on the ideal temperature for dark meat.

Should I brine turkey thighs before smoking?

Brining is highly recommended as it seasons the meat and helps it retain moisture during the smoking process. But if you’re short on time, seasoning alone is sufficient.

Is it necessary to remove the thigh bones before smoking?

You can smoke thighs bone-in or boneless, though bone-in tends to be more flavorful. Just be sure to insert your meat thermometer into the meatiest part avoiding the bone for an accurate reading.

What wood is best for smoking turkey?

Fruit woods like apple, cherry and pecan give you that perfect balance of sweet, mild smoke flavor. But classic woods like hickory, oak and mesquite work well too.

At what temperature does turkey start to dry out?

Once turkey thighs get above 175°F they can begin drying out. This is why 165°F is ideal – it ensures the meat is fully cooked without getting dried out or mushy.

Smoking turkey thighs is one of the best ways to infuse deep flavor into the meat while keeping it incredibly moist and delicious. Follow the tips above for smoking times and you’ll be rewarded with finger-licking thighs everyone will rave about. Give it a try and smoked turkey thighs might just become your new go-to way of cooking this underrated cut of meat.