Imagine juicy, slow-smoked turkey thighs lacquered with a mouthwatering maple butter glaze. Dark meat lovers, rejoice! We’re putting turkey thighs in the spotlight where they belong.
Table of Contents
- Why You need to make smoked turkey thighs
- Ingredients for Smoked Turkey Thighs recipe
- How to make smoked turkey thighs
- Girl Carnivore Tips for Perfect Smoked Turkey Thighs
- How to Serve Maple Glazed Smoked Turkey Thighs
- Leftovers and Storage
- More smoked turkey recipes
- Smoked Turkey Thighs with Maple Glaze Recipe
We’re about to upgrade these often overlooked cuts to center stage. Forget dry, flavorless white meat—these thighs are all about rich, succulent dark meat that practically falls off the bone.
Our tried-and-true smoking method infuses every bite with a tantalizing smoked flavor. But the real magic happens when we introduce our secret weapon: a maple butter glaze that adds a sweet-savory kick to every bite. It’s a flavor combination so good, you won’t only be craving turkey at Thanksgiving.
Why You need to make smoked turkey thighs
- Budget-Friendly Cut: Turkey thighs are more cost-effective than more popular cuts like breast or a whole turkey. They offer great value, providing rich flavor and tender meat at a fraction of the cost.
- Easier Handling and Cooking: Unlike cooking a whole turkey, turkey thighs are much simpler to manage and cook. This makes them a fantastic choice for smaller gatherings or everyday meals without the fuss of handling a large bird.
- Richer Flavor and Texture: Because they are dark meat, thighs have a higher fat content than turkey breast, which results in more flavorful and juicier meat. This cut is perfect for smoking, as the fat helps keep the meat moist during the long cooking process, enhancing the depth of flavor.
- Perfect for Smoking: Turkey thighs’ size and texture make them ideal for smoking. They absorb smoky flavors beautifully, giving succulent meat with a complex taste profile (yes, that is possible with turkey).
- Versatile and Forgiving: Turkey thighs are even more forgiving than smoked turkey legs, making them hard to overcook and dry out. Unlike the connective tissue in turkey legs, thighs are just succulent turkey meat (I think you can tell which we would pick if it came down to it). The ease allows new and experienced cooks to achieve tasty results with minimal effort.
Ingredients for Smoked Turkey Thighs recipe
We skip the wet brine and opt for a dry brine because it’s easier and less messy.
- For the Turkey Thighs:
- 4 lbs turkey thighs (you can find these at your local grocery store, often in the freezer aisle or seasonally near the fresh meat area)
- 3 tbsp dry brine (we used Grill Dad’s Brine) or 2 tbsp kosher salt and your favorite dry rub
- For the Maple Glaze:
- Butter
- Maple syrup
- Cayenne pepper
- Paprika
How to make smoked turkey thighs
- Prep the Turkey Thighs:
- Remove the turkey thighs from their packaging and pat dry with paper towels.
- Liberally season all sides with your chosen dry brine or kosher salt.
- Place the seasoned thighs on a wire rack over a baking sheet and refrigerate for 24 hours to enhance flavor and texture.
- Prep the Smoker:
- Preheat your smoker to 250 degrees F. If you are using a charcoal, gas, or pellet grill, check our notes for each in the recipe card below.
- Add your choice of smoking wood, such as pecan or maple, to complement the turkey.
- Clean and oil the grill grate to prevent sticking.
- Smoke the Turkey Thighs:
- Arrange the turkey thighs on the grill grate, skin-side up, on the cool side of the grill (indirect heat) ensuring they are not overcrowded.
- Close the lid and smoke the thighs for 30 minutes without disturbance.
- Make the Maple Glaze:
- In a small saucepan over low heat, melt butter.
- Stir in maple syrup and a pinch of cayenne pepper to taste.
- Keep the glaze warm until ready to use.
- Glaze the Thighs:
- After 30 minutes of smoking, open the lid and carefully brush the thighs with the maple glaze.
- Avoid double-dipping the brush after it has touched the turkey to prevent cross-contamination.
- Close the lid and continue to smoke, reapplying the glaze every 30 minutes until the turkey reaches an internal temperature of 170 degrees F with a digital thermometer, typically taking about 2 ½ to 3 hours.
- Rest and Serve:
- Carefully transfer the smoked turkey thighs to a serving platter using long grilling tongs.
- Let them rest for 5 minutes to allow the juices to redistribute.
- Sprinkle with minced parsley, season with a pinch of salt and freshly ground black pepper, and serve.
Girl Carnivore Tips for Perfect Smoked Turkey Thighs
- Choosing Wood: Select smoking wood chips or chunks that complement the mild flavor of turkey; pecan or maple are our go-to choices for their subtle sweetness. Cherry wood will give thighs a deeper red color. Read more about our favorite wood for smoking turkey.
- Temperature Monitoring: Use a digital meat thermometer to check the internal temperature of the thighs accurately. Make sure the probe is inserted into the thickest part of the meat, not touching the bone.
- Glaze Application: Be generous and consistent with the glaze application to build a rich flavor and attractive sheen.
How to Serve Maple Glazed Smoked Turkey Thighs
Serve these smoked turkey thighs as the centerpiece of a festive meal or a casual outdoor gathering. They pair beautifully with traditional side dishes like mashed potatoes, stuffing, and seasonal vegetables. Or give them a BBQ feel by serving them with coleslaw and pickles.
Leftovers and Storage
Store leftover turkey thighs wrapped on a platter with plastic wrap or in an airtight container.
To reheat: Preheat an oven to 325 degrees F. Arrange thighs on a baking sheet and place in the oven until heated through 15-20 minutes.
We love picking the meat off the bones and making a huge Thanksgiving dinner sandwich with stuffing and cranberry sauce.
Smoked turkey thighs with maple glaze are not just for holidays—this versatile and flavorful dish can elevate any meal, combining classic techniques with a modern twist. Enjoy the process and the delicious results!
More smoked turkey recipes
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Smoked Turkey Thighs with Maple Glaze
Make this irresistible smoked turkey thighs recipe, featuring a luscious maple butter glaze. This foolproof method yields tender, juicy meat, and a hint of sweetness that’ll have everyone reaching for seconds.
Ingredients
For the turkey thighs
- 4 lbs Turkey thighs
- 3 tbsp Dry brine – we used grill dads brine OR 2 tbsp Kosher salt
For the maple glaze
- 4 tbsp Butter
- 4 tbsp Maple syrup
- 1 tsp Paprika
- ½ tsp Cayenne pepper
Instructions
Prep the Turkey Thighs:
- Remove the turkey thighs from the package
- Pat them dry with a paper towel.
- Liberally season them on all sides with the dry rub.
- Place them on a wire rack nestled over a baking sheet and return them to the fridge for 24 hours.
Prep the smoker:
- Preheat your grill to 250 degrees F. See our notes below for charcoal, pellet, or gas grills.
- If you’re adding smoking wood, do it now. We recommend pecan or maple but check out our tips for the best wood for smoking turkey to see what other flavors are great pairings.
- Clean and oil the grill grate.
- Close the lid and let the grill preheat.
Smoke the turkey thighs:
- Arrange the turkey thighs on the grill, skin side up, without crowding the grill.
- Close the lid and let the turkey smoke for about 30 minutes, undisturbed.
Make the maple glaze:
- Meanwhile, in a small oven-safe pot, melt the butter over low heat.
- Add the syrup, paprika, and cayenne pepper.
- Stir to combine.
- Keep the glaze warm over low heat until ready to use.
Glaze the thighs:
- After 30 minutes, carefully open the lid and, pour a little of the maple butter glaze over the thighs. Using a basting brush, coat the thighs, being careful not to dip the brush back in the pan once it touches the turkey to avoid cross-contamination.
- Close the lid and let the turkey thighs continue to cook.
- Repeat every 30 minutes until the thighs reach an internal temperature of 170 degrees F, about 2 ½ to 3 hours.
Rest and serve
- Using long grilling tongs, carefully transfer the smoked thighs to a serving platter and let them rest for 5 minutes.
- Sprinkle with minced parsley, season with a pinch of salt and pepper, and serve.
Notes
According to the USDA, turkey is safe to eat at 165°F, but we like the texture of dark meat taken a little past that to 170 – 175°F.
A note about glazing and crispy skin: You will not get the crispy skin when you glaze turkey thighs repeatedly to lock in that sweet, spicy maple flavor. If you’re craving crispy skin, increase the smoker temp to 325 – 350 degrees F, skip the maple glaze, and dab the skin with oil a few times while cooking. Remember, with a hotter temp, cooking times will vary. Use your meat thermometer for the most accurate results.
For gas grills:
- Prep the turkey thighs as directed.
- Set up your gas grill for a two-zone fire by first preheating it with all the burners on.
- When the grill is preheated, turn off 2 of the 4 (or 2 of 3) burners and adjust the other burner to medium and let the heat come down to 250 degrees F.
- Add a smoker box filled with wood chips to smoke on a gas grill and allow the wood chips to start smoking.
- Add the turkey thighs and smoke as directed until they reach an internal temp of 165 degrees F.
- Prep the turkey thighs as directed.
- When ready to grill, set up your charcoal grill for a two-zone fire. Do this by lighting your charcoal in a charcoal chimney. When it’s about 70% ashed over, arrange the coals on one side of the grill, creating a hot zone (direct heat). Add smoking wood. Place the grill grate on top and cover it with the lid. Adjust the air vents to preheat the grill to around 250 degrees F.
- When the grill has preheated, smoke the turkey thighs as directed.
- We love Cowboy Brand Charcoal Briquets when smoking in our charcoal grill.
- Prep the turkey thighs as directed.
- When ready to smoke, preheat your pellet smoker to 250 degrees F.
- Smoke the turkey thighs as directed.
- We love Cowboy Brand Charcoal and Hickory Pellets when smoking turkey.
Nutrition
Serving: 1serving | Calories: 869kcal | Carbohydrates: 14g | Protein: 85g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 311mg | Sodium: 7307mg | Potassium: 1159mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 7mg
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