At a glance
Dry brine bone-in turkey thighs, rub them with garlic and herb butter and smoke them at 275°F for about 2 to 2 1/2 hours, until they reach 175°F to 185°F. Crisp the skin at 375°F for 10 to 15 minutes if needed, then rest them for 10 minutes. Dark meat is safe from 165°F but is most tender at the higher range.
Smoked turkey thighs are the answer when you want smoked turkey without a whole bird. Dark meat is richer and more forgiving than breast, it soaks up smoke beautifully, and thighs cook in a fraction of the time of a whole turkey. They are perfect for a small Thanksgiving, a weeknight barbecue or meal prep.
Why dark meat is better smoked
Turkey thighs have more fat and connective tissue than the breast. That makes them juicy and full of flavor, but it also means they need a higher finishing temperature to turn tender. They are safe at 165°F, but they are at their best between 175°F and 185°F, when the collagen has softened.
Getting crisp skin
Smoked poultry skin can turn rubbery at low temperatures. Cooking at 275°F rather than 225°F helps, as does drying the skin overnight with salt and a little baking powder. If it still needs help, finish the thighs at a higher heat for a few minutes. For timing on a whole bird, see how long it takes to smoke a turkey.
Recipe
Smoked Turkey Thighs
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Rest
- 10 min
- Total
- 2 hr 55 min plus overnight dry brine (optional)
- Makes
- 4 to 6 servings
- Smoker 275°F (135°C)
- Cook to 175°F to 185°F (79°C to 85°C) for tender dark meat
- Optional crisp at 375°F (191°C) for 10 to 15 minutes
Ingredients
Turkey
- 4 bone-in, skin-on turkey thighs, about 4 to 5 lb (1.8 to 2.3 kg) total
- 2 tsp kosher salt
- 1/2 tsp baking powder (optional, for crispier skin)
Herb butter
- 4 tbsp (60 g) softened butter
- 2 garlic cloves, grated
- 1 tbsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 1 tsp smoked paprika
- 1 tsp black pepper
Equipment
- Smoker
- Wire rack or sheet pan
- Instant read thermometer
Method
- Pat the thighs dry. Mix the salt and baking powder and rub it all over and under the skin. Refrigerate uncovered overnight if you can.
- Heat the smoker to 275°F (135°C) with apple, cherry or pecan.
- Mix the herb butter and rub it under and over the skin.
- Smoke the thighs skin side up for about 2 to 2 1/2 hours, until they reach 175°F to 185°F (79°C to 85°C) in the thickest part, away from the bone.
- If the skin is not crisp, raise the smoker or grill to 375°F (191°C), or move the thighs to a hot oven, for 10 to 15 minutes.
- Rest for 10 minutes, then serve whole or slice the meat off the bone.
Notes
- Turkey thighs are safe at 165°F (74°C), but dark meat is much more tender at 175°F to 185°F.
- Leftover meat is excellent pulled into sandwiches or soup.
Serving ideas
- With mashed potatoes, gravy and cranberry sauce.
- Pulled into sandwiches with slaw.
- Added to soups, beans and greens, like our smoked turkey necks.
Frequently asked questions
How long does it take to smoke turkey thighs?
About 2 to 2 1/2 hours at 275°F for average bone-in thighs.
What temperature should turkey thighs reach?
At least 165°F for safety. For tender dark meat, aim for 175°F to 185°F.
Can I smoke boneless turkey thighs?
Yes. They cook faster, in about 1 1/2 hours. Roll and tie them so they cook evenly.
Sources: USDA safe minimum internal temperatures.