Smoked Turkey Thighs with Balsamic and Olive Oil

Four smoked turkey thighs with crispy skin on a platter with olives and rosemary garnish.

5 from 1 vote

Smoked Turkey Thighs with Balsamic and Olive Oil

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.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Method: Smoker

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 318kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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

Note: Nutritional information includes the skin.

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