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

[mj-air23]

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!!

 

[glued2it]

Treat it like any other poultry. brine it like you would chicken pieces. 10-12 hrs
Remember smoking times is a basic rule of thumb. cook to temp.
If you want crispy skin cook at 300-350° You don't really benifit from low and when it comes to poultry.

Here's a link to deejay debbies site this should help!

http://www.deejayssmokepit.net/Turkey.htm

Here's the time and temp table
http://www.wyntk.us/food/smoking-tim...eratures.shtml

 

[navionjim]

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