On day 2, use a marinade injector to inject the brine 4-5x in different spots around the turkey leg. How to smoke a turkey on a Traeger Day 1: Mix the turkey brine: Combine the warm water with the sugar and salt and stir vigorously until both are completely dissolved. As an Amazon Associate I earn from qualifying purchases. Refrigerate for 24 hours, then remove the turkey legs and discard the brine. Add desired Traeger wood pellets and set your smoker to 350 degrees F. Cook chicken. The salt is absorbed into the meat along with the beer and other flavors. How you get there is up to you. Its not overly sweet, has just a pinch of heat, and even a little bit of citrus flavor as well that pairs very well with poultry. Cover the bowl with Saran and refrigerate overnight. Traeger Smoked Turkey Legs made at home on your pellet grill! Put the turkey thighs into a large bowl and sprinkle them liberally with the Montreal Chicken Seasoning or your favorite rub. Preheat your Traeger pellet smoker as per the manufacturer's instructions, or heat your smoker up to about 180-F. Smoking Directions: Turn your smoker on and bring it to 275 degrees. Step Five: Remove the thighs from the fresh water and pat it dry with a paper towel. Cooldown to 40 degrees. Pretty much whatever you want. The solids can be discarded. Continue to rotate as necessary for even cooking. Smoke turkey thighs in a smoker, pellet smoker, charcoal grill, or gas grill at an internal temperature of 300 degrees Fahrenheit until they reach an internal temperature of 180 degrees Fahrenheit. Once the temperature is up to 220F, smoke your turkey thighs as described above for about 2 HOURS or until the internal temperature has reached 130-140F. Gas grillers should use a smoking box. Add the garlic powder, onion powder, smoked paprika, chili powder, sea salt, black pepper, brown sugar, cayenne pepper, dried rosemary, dried thyme, and dried sage in a small bowl. Flip the turkey thighs back over and you should have a nice trimmed and neat looking turkey thigh (that kind of looks just like a large chicken thigh!). Add turkey thighs and brine in refrigerator for 2 hours and up to 4 hours. You can serve them on the side for a real low carb barbecue feast! www.mylatinatable.com, best The, Directions Mix water, salt and sugar in a gallon bag. Then add the cold water. There is no need to turn them over, thanks to the indirect heat. You really want the flavor of the beer to be the star of the show. Remove the turkey thighs their packaging and rinse under cold running water. RecipesChoice is a website that provides everything related to recipes and cooking tips to help people have great food and feel happier every time standing in their beloved kitchen. Instructions. Cook them until the internal temperature reaches 160F. If you are tired of having to reload fresh wood chips into your electric smoker, especially on longer cooks like pork butt and brisket, then check out this Masterbuilt Automatic Slow Smoker Attachment. You can add the brine to the stovetop, bring it to a boil, and then let it come down to room temperature before brining, but I did not notice a difference in the turkey when I did this, so you can definitely save yourself some time and skip that step. 250 F / 121 C Super Smoke 4 Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. After 20 minutes of cook time, brush half the BBQ glaze on the tops of chicken thighs in the smoker (you don't need to flip them). You can keep them simple with just the rub you used and carve them upa dn serve them, or baste with a sweet BBQ sauce during the last 15-20 minutes of the cook. Some recommended products may use affiliate links. Add the turkey to the Traeger and smoke at 225 degrees for 2 1/2 to 3 hours. Here is also a list of our Favorite Pellet Grills Priced UNDER $500. Its also great for anyone watching their sugar intake who loves BBQ! For Propane: Open your gas valve and light the bottom burner. Sizes may vary from .75-1.5 lbs. Perfect for smoke cheese. Instructions. Sign Up. Put the turkey legs on a tall wire rack set in a deep roasting pan. For turkey we generally go for a milder smoke flavor by choosing oak or fruitwood pellets. We love it on beef roasts and steaks, as it wont burn at those high roasting and searing temperatures. No artificial ingredients or preservatives. I use my Traeger pellet smoker to make these delish thighs, and its practically set-it-and-forget it cooking. Then after that, turn up the currently lit far burner to HIGH and begin lighting and turning up additional burners as necessary to bring the temperature up to 325F. Step One: Season the chicken thighs. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-leader-2','ezslot_16',169,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-2-0'); Most conventional barbecue like beef brisket and pork shoulder is smoked low and slow in the 225-275F range for the entire cook. Gas grillers should use a smoking box. Step One: To prepare the brine, cut the lemon and orange into slices and add all of the remaining ingredients to the bowl. When ready to cook, set the Traeger temperature to 400 and preheat with the lid closed for 15 minutes. Generously sprinkle the BBQ rub all over the turkey thighs on each side. Add the turkey thighs to the grill and let them smoke for approximately 60-75 minutes, until they reach an internal temperature of 165 degrees. But what if youre more of a dark meat fan? Best with a spatchcock turkey, it uses a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. Perfect for your pellet grill or other smoker, this how to recipe is easy to follow with lots of step by step photos to show you how it's done. Continue to baste and flip every 30 minutes until the turkey thighs reach a minimum internal temperature of 185F (approximately 3 hours), making sure to insert the thermometer in the thickest portion near the bone. Add the cold water and ice, then chill the brine in the refrigerator. Approximately every 30 minutes, baste the turkey thighs with melted butter or olive oil that is mixed with some of the spice rub. Our ultimate guide to great smoked turkey. Bluetooth vs. Wifi Meat Thermometers: Whats the Difference? I would give yourself ~12 hours for a 15 pound bird. In a bowl mix together your turkey dry rub ingredients. The pellet smoker can produce smoke for UP TO 5 HOURS SMOKING which is perfect for both hot and cold smoking pork, ribs, cured meat, hot dogs, sausages, chicken, cheese, lamb, fish, nuts, fruit, corn, bacon and mo, American, Australian, barbecue, BBQ, Holiday, Smoked, Thanksgiving, Light or turn on your smoker, grill or pellet grill and set up the temperature to 220F. Step Four: Let the turkey thighs rest for at least ten minutes before serving. Craving something meaty and delicious, but that wont break the bank? 12 Cups Water. This doesnt mean that they cant benefit from the enhanced flavor and moisture retention benefits that dry brining provides. Put it in your back pocket for a favorite. Bring to a boil over high heat, stirring to dissolve the salt . The magic happens with the preparation. I always purchase a smaller turkey. So westarted them Low and Slow at 220F for about 2 Hours before bumping up the heat up to 325F to finish them off for the last hour or so. STEP 1: Add oil, lemon juice and zest, orange juice, crushed garlic, rosemary, sea salt, black pepper, chipotle pepper, and cayenne pepper to a large bowl and whisk to incorporate the flavors. It may take 10-15 minutes for the pellet grill to rise in temperature this much. Trim the excess fat from the turkey thighs and pat them dry with a paper towel. The differences in meat texture between turkey thighs cooked to an internal temperature of 165F and those cooked to 180F are perfectly illustrated in the videos in my post on Oven-Roasted Turkey Thighs. Step Two: Add the Cherry Wood to the grill to create a light smoke. It is only an approximate value. There are too many variables from fuel source to type of smoker to the size of meat to make a definitive declaration of cooking time on any piece of meat. Read our Ultimate Guide to Pellet Grills to learn why they are so easy and how to set one up for success every time. Slow smoke it for 25 minutes, then flip it over for another 25 minutes. Add turkey thighs and turn to coat well. When smoking turkey legs on the Traeger Lil'Tex or any other pellet grill or smoker, like the Loaded Wichita Yoder offset smoker, you want to get up to 180 degrees internal temperatures. Coat both sides of the turkey thighs evenly with the Montreal Chicken Seasoning or your favorite rub. A turkey thigh measuring an internal temperature of 185 degrees Fahrenheit according to the FireBoard 2 Drive on a Weber Smokey Mountain smoker. And for dessert, this Rhubarb and Strawberry Crumble is a perfect choice. 138. As you apply the rub the skin will start to get more wet as the salt in the rub pulls the moisture up to the surface. Let the pellets ignite for about 5 minutes then blow out the flame and lay the pellet tube smoker down on the grates next to the turkey thighs and close the lid. Check out our Ultimate Guide to Smoking on a Gas Grill HERE. Check out some of our favorite Turkey and Side Dish recipes below that can easily be modified to be done on any grill or smoker. Grill: 250 F. Smoked turkey meat makes excellent quesadillas, turkey salad, and more. Make extra! Experience the evolution of fire with Traeger's next generation of wood pellet grills. That's what we're cooking up today!My BBQ Essentials Buying Gu Vegetarian Christmas Dinner Alternatives, Rosarita Vegetarian Refried Beans Ingredients, World's Best Vegetarian Enchilada Recipe, Cooking Turkey On Traeger Grill No Brine, Traeger Smoked Turkey Recipes Smoker No Brine. Mix the dry rub ingredients together before rubbing over the chicken thighs. 225 F / 107 C I was looking for some turkey in the grocery store, but now that we are empty-nesters, I found it hard to justify buying a large bird just for the two of us. Season the thighs. Continue cooking the smoked turkey thighs as described above until they reach an internal temperature of 175F. greenhornbbqbeer.com, trend SMOKE: Smoke-cook at 225F for 2 hours. 1 tsp ground thyme. Then increase the heat of your grill or smoker to 325 and continue cooking INDIRECTLY. Prep Time 20 minutes Brine Time 1 day Cook Time 5 hours Total Time 1 day 5 hours 20 minutes Ingredients 8-12, Step 1 Preheat smoker to 250F. Mix thoroughly until the sugar and salt are dissolved and let cool. Set up your gas grill for INDIRECT cooking with a single burner lit on one side and plan for your turkey thighs to be on the other side. . Place the rubbed turkey directly on the rack in the smoker. Dry the turkey thighs with a paper towel to remove any excess moisture. Dry Brine the Chicken Legs to Smoke on the Traeger After rinsing and drying, simply coat the outside of your chicken legs with kosher salt, or your favorite BBQ rub that has already salt in it. Rinse the legs under cold water, then dry thoroughly with paper towels. Preheat your Traeger on High for 15 minutes to allow the grill to come up to temperature. Check out our COMPLETE Comparison Guide HERE. Want to see a list of our FAVORITE Vertical Smokers for 2022? Dont be afraid to really season the thighs well. Stir well to dissolve the salt and sugar. It is best to use a wireless meat thermometer to check. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. Properly balanced to allow precise close-to-bone slic, Seasoning Country Roast Chicken, 5.25-Oun, Used by championship barbequers, professional chefs, and backyard cooks everywhere, Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno), The flavor is mild and fruity with a subtle sweetness that taste best with poultry, pork, seafood and lamb, Free of artificial flavors, spray scents, glues, or chemic, Continuous smoke when cold smoking or hot smoking up to 275F, Ideal for smoking cheese, fish, bacon, and jerky, Automatically heats wood chips with the push of a button, Continuous wood feed system provides up to 6 hours of continuous smoke without reloading. 4.9. d3.beynil.org, new Hi, I'm Jenn! Breaking down the collagen in a 4-month old turkey that weighs between 15 to 25lbs doesnt require as much time as is required of those much larger animals. Put the turkey leg, avoiding touching the bone the grill to rise in temperature this much the. 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