Brined Smoked Turkey Thighs

If you’re having a small Thanksgiving gathering of four to five people—and you love that smoky meat flavor—think about ditching the traditional roasted bird in favor of juicy turkey thighs on the smoker. This is a simple recipe that requires only one big ingredient: time. Brine the thighs overnight and give them at least three hours on the smoker. You and your guests won’t be disappointed.

Here’s the caveat: no Thanksgiving required! Enjoy smoked turkey thighs any time of year. It’s all good.

Serves 4-5

Ingredients

• 1/4 cup salt
• 1/4 cup sugar
• 2-3 bay leaves
• 1 tbsp peppercorns (any color)
• 5 cups water (plus more, as needed)
• 4 turkey thighs

Preparation

1. Combine the salt, sugar, bay leaves, and peppercorns in a large, deep bowl, stirring until salt and sugar are dissolved. Submerge the turkey thighs meaty-side-down in the brine, adding more water, if needed. Cover with foil and refrigerate overnight.

Turkey in the Brine

1. Prepare your smoker or prepare a grill for smoking. Remove the thighs from the brine, rinse, and pat dry. Season lightly with salt and pepper.
2. If you’re using a grill (as I was), when the coals are ready and wood chips are smoking (with some flame is OK), place the thighs off heat and smoke, turning and repositioning as needed, for a total of 3 to 3-1/2 hours, depending on size. Let the coals cool naturally, from about 350°F to 200°F throughout the process.

Beginning to Smoke

After a Few Turns

Smoked Turkey Thighs

Transfer the thighs to a cutting board and let rest 5 minutes. Slice and serve.

Brined Smoked Turkey Thighs