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Turkey thighs

Discussion in 'Poultry' started by stormtrooper, Apr 8, 2019.

  1. First time posting in a while, been sick the past year. Anyway doing some turkey thighs and was wondering about the IT of them. I have seen anywhere from 165 to 180. What does everyone think? I obviously do not want them raw and yet not so tough you need the jaws of life to cut into them. Any help I can get would be appreciated. Thanks.
     
  2. dacfan

    dacfan Smoke Blower

    Its hard to mess up thighs, I'd go 175 degrees. Also Im jealous, I never find trays of turkey thighs. I'd love to make some with an Alabama white sauce. good luck and don't forget the pics.
     
  3. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Cure them first.
     
  4. zwiller

    zwiller Master of the Pit OTBS Member

    Lots of guys myself included like dark meat higher around 180F-200F so they breakdown more. Maybe pull them staggered and do a shoot out and see what you prefer.
     
  5. Thank you guys! I will def post and let you know how they turn out
     
  6. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Same here .
     
  7. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Glad to see your up and at it again. Agree 175 to 180 for thighs.

    Warren
     
  8. Zero Hour

    Zero Hour Newbie

    Why the higher temps for the thighs? I'm finishing up some turkey wings now but I was thinking as long as I reach 165+ I'd be ok?
     
  9. zwiller

    zwiller Master of the Pit OTBS Member

    165F is safe and OK. I find when pulling this low dark meat is a bit chewier than I prefer. Pulling higher means more breakdown and meat is more tender. The same goes for pulled pork. IE Can eaten much lower but you want extensive breakdown and I go 205F for PP. The missus likes to pull meat off the bone with fingers and not go cavewoman. Exact opposite is true for breasts and pork loins. Zero fat so pull at lowest you're comfortable at. IE get familiar with USDA charts if want to explore. Meat is fine to pull much lower but the temps have to held for a certain period of time.
     
    Zero Hour likes this.