Traeger Smoked Turkey Thighs with Balsamic and Olive Oil is some of the most tender, juicy turkey dark meat you can make on your pellet grill. They’re perfectly seasoned with poultry dry rub, develop a beautiful golden color from the balsamic vinegar and are so much more flavorful than simply oven roasting.
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Fire up your grill and make this smoked turkey thigh recipe that everyone will rave about. If you’re not making a Whole Roasted Turkey or you prefer dark meat over Smoked Turkey Breast, thighs are a delicious choice and are loaded with flavor. And, they take less than two hours to make on the smoker.
You can enjoy the taste of the holidays all year – not just during the holiday season. Making smoked turkey on the pellet grill is a beautiful centerpiece for your holiday table and for Thanksgiving dinner. However, thighs are often available from September through February and are a scrumptious main course for summer cookouts or any family gathering, regardless of the season. Purchase some extra during the holiday season and store them in the freezer to enjoy throughout the year.
Why you’ll love this recipe
- Tender and juicy dark meat – rather than roasting a whole bird, you can enjoy just the rich, succulent dark meat. These are easier and faster than smoking an entire bird.
- Easy smoker recipe – simple ingredients and meal prep make this a great recipe for smoking veterans or beginners
- Simple prep and make ahead – this recipe requires very little hands-on preparation and can even be prepped ahead of time. The smoker does most of the work and keeps your oven free for preparing side dishes for your dinner or holiday menu.
- No brine turkey recipe – enjoy turkey with no brining necessary. Low and slow smoking is all you need.
- Special diet friendly – thighs are a perfect addition to a keto diet and all ingredients are paleo, low-FODMAP, AIP and Whole30 compliant. This is a recipe everyone can enjoy!
Ingredients
- Turkey thighs – these are typically sold bone-in and skin on. Even though they’re mostly found from autumn to late winter, your local butcher or turkey farm will often have some on hand. If you have guests that love extra dark meat, smoke some thighs alongside your whole bird.
- Olive oil – helps to seal in the juices and brown the skin
- Balsamic vinegar – adds superior flavor and lends a deep golden color to the skin and meat
- Turkey dry rub – use your poultry rub of choice, but I recommend my All-Purpose Seasoning. It’s simple to make, so versatile and so, so good.
Instructions
Pre-heat the smoker to 180°F or use the ‘smoke setting’.
Pat dry using paper towels to remove excess moisture.
- In a small bowl, combine the olive oil and balsamic vinegar
- Brush the under-side of the thighs
Sprinkle with spice rub - just enough to cover the surface.
Flip over and brush the skin side.
Season with an even coat of the dry rub.
Place skin-side up on the smoker grill and smoke for 45 minutes.
- Turn the smoker up to 375°F
- Baste the skin with the olive oil and balsamic mixture
Smoke until the internal temperature has reached 165°F in the thickest part of the thigh, about an additional 20 minutes. I recommend checking temperature at 10 minutes.
Remove from the grill and let rest for about 15 minutes before serving.
Expert tips
- Cooking time – will vary depending on the size of the thighs and type of smoker
- Mind the bones – when temping the thighs, don’t let the meat thermometer touch the bone, as it can give an inaccurate reading
- Use thawed turkey – be sure the thighs are completely thawed. If they’re still frozen in the center, it can lead to overcooking the outside.
- Resting time – is very important. It lets juices reabsorb and redistribute into the meat as it contracts during the resting process, keeping it moist and flavorful.
- Food safety tip – if re-using the same brush to baste before cooking and during the smoking process, it's best to store it in the refrigerator between uses to minimize bacterial growth
How to store
Turkey leftovers can be stored in the refrigerator for up to 4 days or can be frozen.
Cooked turkey can be frozen for up to 6 months. After 6 months in the freezer, it can lose moisture and flavor.
FAQ
Choosing the type of wood or pellets is based on personal preference. For a more robust flavor, hickory is always a good choice. For milder flavor, pecan, apple, cherry or maple work well too. We often use blends, such as Traeger Hickory-Maple-Cherry, which we used for this recipe.
The best temperature for smoking turkey really depends on what cuts you’re using. Smoking temp and times will vary between bone-in vs boneless turkey, whether you’re only cooking thighs, legs or a whole bird.
Most poultry will spend time on the smoke setting, between 170°F-180°F. then get turned up to finish cooking.
They are mostly available from about September-February in many supermarkets. Check with the meat department, as they may have some frozen or you could place a special order.
Your local butcher shop may stock them year-round or consider ordering online.
Yes, absolutely. It is high in protein and doesn’t contain any carbohydrates or fermentable sugars.
Yes! Smoked turkey thighs can be enjoyed on the AIP and paleo diets. Simply use your favorite AIP-compliant spice blends. Try my All-Purpose Seasoning – simply eliminate the black pepper.
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📖 Recipe
Smoked Turkey Thighs with Balsamic and Olive Oil
Ingredients
- 4 turkey thighs (bone-in, skin on, about 5 pounds)
- 3 tablespoons olive oil
- 2 tablespoons poultry seasoning (I use my All Purpose Seasoning)
- 2 tablespoon balsamic vinegar
Instructions
- Pre-heat the smoker to 180°F or use the ‘smoke setting’.
- Pat the thighs dry using paper towels to remove excess moisture from the surface. This allows the oil and seasonings to adhere to the surface.
- In a small bowl, combine the olive oil and balsamic vinegar.
- Brush the under-side of the thighs with the oil and vinegar mixture.
- Sprinkle the underside with spice rub - just enough to cover the surface.
- Flip the thighs over and brush the skin side with the oil and vinegar mixture.
- Season with an even coat of the spices.
- Place skin-side up on the smoker grill and smoke for 45 minutes.
- Turn the smoker up to 375 °F and cook until the internal temperature has reached 165°F in the thickest part of the thigh, about 20 minutes. I recommend checking internal temperature at 10 minutes.
- Remove from the grill and let rest for about 15 minutes before serving.
Notes
Expert tips
- Cooking time – will vary depending on the size of the thighs and type of smoker
- Mind the bones – when temping the thighs, don’t let the thermometer touch the bone, as it can give an inaccurate reading
- Use thawed turkey – be sure the thighs are completely thawed. If they’re still frozen in the center, it can lead to overcooking the outside.
- Resting time is very important – it lets juices reabsorb and redistribute into the meat as it contracts during the resting process, keeping it moist and flavorful
- Food safety tip – if re-using the same brush to baste before cooking and during the smoking process, it's best to store it in the refrigerator between uses to minimize bacterial growth
How to store
Leftovers can be stored in the refrigerator for up to 4 days or can be frozen. Cooked turkey can be frozen for up to 6 months. After 6 months in the freezer, it can lose moisture and flavor.Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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