Smoking Turkey Thighs...???????

Discussion in 'Poultry' started by mj-air23, Nov 27, 2007.

  1. Hey Everyone!

    I am planning on smoking a batch of turkey thighs this weekend and am looking for tips and tricks to making this smoke a successful one. Any suggestions on brine and brining times, smoking temps and smoking times would be greatly appreciated. Thanks!!
     
  2. glued2it

    glued2it Master of the Pit

  3. navionjim

    navionjim Smoking Fanatic OTBS Member

    Having just smoked a 22 pound turkey I'm feeling like a professional now. I'd highly recommend using cure in your brine, Tender Quick or Instacure #1 at the recommended dosage on the package. It will impart a slightly "Hamey" taste and turn the meat a rich mahogany color, I think it;s the cat's *** though for smoked turkey. Brine for a day or two if you can, the longer the better in my opinion, it's really worth the effort and makes a superior product. Also go with a milder smoking wood, all the fruit woods are good, as is alder. Pecan is my personal favorite.
    Jimbo
     

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