Smoky Marinated Turkey Thighs: Juicy and Flavorful Feast
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat12gram
Protein45gram
Ingredients
- Turkey thighs (skin-on, bone-in) - choose fresh, plump thighs without any discoloration.2 piece
- Olive oil - use extra virgin for best flavor.60 ml
- Soy sauce - choose low sodium to control saltiness.45 ml
- Apple cider vinegar - ensures tenderizing and adds tang.30 ml
- Honey - use raw honey for natural sweetness.2 tbsp
- Garlic cloves, minced - fresh is best for robust flavor.3 clove
- Smoked paprika - adds smokiness complementing the smoker flavor.1 tbsp
- Black pepper, freshly ground - to taste.1 tsp
- Salt - kosher or sea salt preferred.1.5 tsp
- Liquid smoke (optional) - a few drops for extra smoky taste if desired.1 tsp
- Water or apple juice - for the smoker water pan (optional).500 ml
This recipe guides you through smoking marinated turkey thighs to achieve juicy, tender, and flavorful meat perfect for any occasion. The turkey is marinated overnight to enhance taste and then slow-smoked to a safe internal temperature of 74°C (165°F), ensuring safety and deliciousness. Ingredients cost approximately $12 / €11 / £9.5 / ₹900, and the dish provides about 350 calories per serving. This recipe is medium in difficulty and takes about 6 hours total, including marinating and smoking time.
Preparation instructions
Prepare the Marinade
1In a bowl, whisk together olive oil, soy sauce, apple cider vinegar, honey, minced garlic, smoked paprika, black pepper, salt, and liquid smoke if using. This marinade will deeply flavor and tenderize the turkey thighs.
Marinate the Turkey Thighs
2Place the turkey thighs in a large resealable plastic bag or container. Pour the marinade over them, ensuring they are well coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally for even marination.
Prepare Your Smoker
3Preheat your smoker to a stable temperature of 107-121°C (225-250°F). Fill the water pan with water or apple juice to maintain moisture during smoking. Use mild wood chips like apple, cherry, or hickory for a balanced smoky flavor.
Remove and Dry Turkey
4Take the turkey thighs out of the marinade. Pat them dry with paper towels - this step helps the skin crisp up nicely during smoking.
Smoke the Turkey
5Place the turkey thighs skin side up on the smoker rack. Smoke uncovered for approximately 4-5 hours, or until the internal temperature in the thickest part reaches 74°C (165°F). Use a digital probe thermometer inserted into the thickest part away from bone to monitor safely.
Rest and Serve
6Once the turkey reaches the safe internal temperature, remove it from the smoker and tent with foil. Let it rest for 15 minutes before slicing. Resting helps juices redistribute, ensuring juicy meat.
Cooking Tips
1Always use a calibrated meat thermometer to ensure the turkey reaches 74°C (165°F) internally to eliminate harmful bacteria.
2Avoid cross-contamination by washing hands, utensils, and surfaces after handling raw turkey.
3If you don't have a smoker, you can use a charcoal grill with wood chips in a smoker box or foil pouch.
4Brining the turkey thighs before marination can add extra juiciness if you have extra time.
Equipment Needed
- Smoker or charcoal grill with smoke box
- Meat thermometer (digital probe preferred)
- Large resealable plastic bag or container
- Mixing bowl
- Whisk
- Tongs
- Aluminum foil
Shopping List
- [ ] Turkey thighs (2 pieces) - fresh, skin-on, bone-in - approx. $8
- [ ] Olive oil (60 ml) - choose extra virgin for best flavor - approx. $0.50
- [ ] Soy sauce (45 ml) - low sodium preferred - approx. $0.30
- [ ] Apple cider vinegar (30 ml) - natural, unfiltered preferred - approx. $0.20
- [ ] Honey (2 tablespoons) - raw honey recommended - approx. $0.50
- [ ] Garlic cloves (3) - fresh - approx. $0.20
- [ ] Smoked paprika (1 tablespoon) - for smoky flavor - approx. $0.40
- [ ] Black pepper, freshly ground - approx. $0.10
- [ ] Salt (1.5 teaspoons) - kosher or sea salt preferred - approx. $0.05
- [ ] Liquid smoke (optional, 1 teaspoon) - for extra smokiness - approx. $0.30
- [ ] Wood chips for smoking (apple, cherry, or hickory) - approx. $1 (small bag)
Total approximate cost: $12 (prices vary by location)
Tips for selection: Pick turkey thighs that are firm, with intact skin and no off odors or discoloration. Choose fresh garlic bulbs tight and firm to the touch. For smoked paprika, a quality spice enhances the flavor. Use natural and organic where possible for best taste.
FAQ
Can I use boneless turkey thighs for this recipe?
Yes, boneless turkey thighs can be used, but smoking time may be shorter, so monitor the internal temperature closely to reach 74°C (165°F).
How do I know when the smoked turkey thighs are fully cooked?
Use a meat thermometer to check the internal temperature; the safe temperature for turkey is 74°C (165°F). The meat should also be firm and juices clear when pierced.
Can I prepare the marinade in advance?
Absolutely! Preparing the marinade a day before can enhance the flavors even more. Just keep it refrigerated until ready to use.
Is it necessary to pat the turkey dry before smoking?
Yes, patting the turkey dry helps the skin crisp up during smoking and avoids steaming the meat.
What if I don't have a smoker?
You can use a charcoal grill with a smoker box or create a foil pouch with wood chips to add smoke flavor. Alternatively, oven roasting will cook the turkey but won't impart the smoky flavor.