RECIPE FOR SMOKED TURKEY THIGHS
Every now and again, you simply happen to run across a recipe without even realizing it. I was working on a smoke that would take the better part of the day, so I made sure to get as much use out of my Apollo as I possibly could.
I was primarily smoking ribs for a family meal, but I also had a few other things I wanted to smoke for the occasion. It was while assembling the materials for this culinary exploration that I came across some turkey thighs. I’d seen breasts in the market before, and legs as well, but never just the thigh on its alone before.
So I went for them, recalling with affection the enormous smoked turkey legs I had at Disney World as a child. I wanted to recreate the experience, which is how I came up with the idea for Smoked Turkey Thighs with Club House La Grille Smokehouse Maple Rub (recipe below).
- TIME TO PREPARE: –5 MIN
- IT’S TIME TO COOK. — IN 180 MINUTES
- YIELD —4
- DIFFICULTY. –Medium
RECIPE FOR SMOKED TURKEY THIGHS
RECIPE FOR SMOKED TURKEY TIGHS
INGREDIENTS
- turkey thighs that are huge and robust.
- tablespoons of adobo sauce
- oil
- the equivalent of 2 tbsp
- sage
- 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon
- salt
- 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon
- pepper
- the equivalent of one-fourteenth teaspoon
- rosemary
- 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon
- thyme
- one-and-a-half-cup
- Grilling Seasoning – Maple Wet Rub – Club House La Grille
- Bag number one.
- wood chips or bits of apple wood that have been soaked
DIRECTIONS
Except when using a gas grill with a charcoal tray insert, start a chimney full of charcoal. After that, fill the tray with charcoal and fire the burners right underneath it. For the best results, I suggest using hardwood lump charcoal.
Debone your turkey thighs if they haven’t previously been deboned. Bundle them up using butcher’s twine to make nice little bundles.
While the charcoal is heating up, put the sage, salt, pepper, rosemary, and thyme in a large mixing bowl and set it aside. Using a pastry brush, lightly coat the turkey thighs with oil before seasoning them with the seasonings combination.
If you’re using a charcoal grill, dump the charcoal into the charcoal basket and set the grill up for indirect cooking. If you’re using a gas grill with a smoker tray, be sure the burners are turned off before you start.
Assuming you’re using an Apollo Smoker, all you have to do is pour your charcoal into a basket at bottom of the machine and set the cooking grids to the highest setting in the lowest chamber.
Putting them on a higher level in the chamber is perfectly OK if you’re having a large smoke, which is what I normally do. In a large mixing bowl, combine the wood chips and water.
225°F to 250°F for 2 hours over indirect heat will do the trick for the turkey thighs!
To finish cooking the thighs, liberally rub them with Club House La Grille Smokehouse Maple Wet Rub every 10 to 15 minutes throughout the last hour of preparation.
When the turkey thighs have achieved an internal temperature of 165°F, they are ready to be removed from the oven.
Serving suggestions: Smoky cheddar mashed potatoes with seasonal veggies of choice.
The smoked turkey thighs with the Club House La Grille Smokehouse Maple Rub were really delicious. With the smoke ring in place, the meat didn’t dry out as it traveled through the flesh.
It was an unexpected success, but the sweet maple rub that I used as a glaze morphed into a sticky and crispy sweet crust that went well with the turkey.
I strongly advise deboning your meat before smoking it. With the bone in, we discovered that eating turkey thighs was a bit of a challenge! However, we ended up devouring them like those enormous smoked turkey legs and therefore creating a sloppy mess, albeit we had a good time doing so.
How many times have you re-created dishes from holidays that you’ve been on? I’m interested in knowing what you made and how they turned out