Smoked Turkey Thigh Recipe On A Weber Grill
3.1 هزار بار بازدید -
3 سال پیش
-
Sharing my recipe for smoked
Sharing my recipe for smoked turkey thighs. You can also use turkey drumsticks or turkey hindquarters. Anyone with a Weber type grill can do it! Perfect for smaller families who don't want to do a whole turkey.
Brine:
4 cups of water
1/4 cup of Hawaiian or rock/Kosher salt
1/4 cup of brown sugar
half a lemon zested
Mix everything in a bowl. Put turkey thighs, hindquarters or drumsticks in a double bagged Ziploc and pour brine in the bag. Seal and take the air out of the bag. Put bag in bowl and refrigerate for 24 hours. Turn bag over at about 12 hour mark to make sure all sides are brined.
After 24 hours, place turkey pieces in a bowl with cold water for 5 minutes to take excess salt out. If you go over 24 hours, don't worry, it won't get over seasoned. Pat turkey dry with paper towels and season with poultry seasoning on both sides and under the skin. I prefer Bell's Seasoning as it is salt free since the turkey is already seasoned. You can get it at Times in the seasoning aisle. But you can use whatever brand of poultry seasoning you like or any BBQ rub if you prefer that.
Start charcoal in chimney, place charcoal on one side of grill and place turkey on the side of grill with no heat/charcoal. Put in one handful of cherry or any fruit wood. If using chunks use one big chunk of wood. Add charcoal and one more handful/chunk of wood at 2 hour mark. It should take 2.5-3 hours to cook. Please use a meat thermometer to check temperature of meat to avoid food poisoning. Poultry should be at least 165 Fahrenheit. I like 170-180 to be safe. No need to turn turkey over. Place turkey skin side up.
Once at desired temperature, take turkey out and rest for 10 mins. Slice and serve.
Hey, I'm Misty, and thank you for stopping by my channel. I feature local restaurants to show case what food and menu items that they have to offer. If any of them interest you, please stop by and show them your support. Support local businesses to keep them going!
***Now translations in the Closed Caption section for those who speak Japanese, Korean, Mandarin, Filipino, Russian, French, Spanish, Cantonese, Arabic, Hindi, Italian, and Portuguese! Please press the Closed Caption [CC] button on the bottom of the screen and select your language for translations.
Brine:
4 cups of water
1/4 cup of Hawaiian or rock/Kosher salt
1/4 cup of brown sugar
half a lemon zested
Mix everything in a bowl. Put turkey thighs, hindquarters or drumsticks in a double bagged Ziploc and pour brine in the bag. Seal and take the air out of the bag. Put bag in bowl and refrigerate for 24 hours. Turn bag over at about 12 hour mark to make sure all sides are brined.
After 24 hours, place turkey pieces in a bowl with cold water for 5 minutes to take excess salt out. If you go over 24 hours, don't worry, it won't get over seasoned. Pat turkey dry with paper towels and season with poultry seasoning on both sides and under the skin. I prefer Bell's Seasoning as it is salt free since the turkey is already seasoned. You can get it at Times in the seasoning aisle. But you can use whatever brand of poultry seasoning you like or any BBQ rub if you prefer that.
Start charcoal in chimney, place charcoal on one side of grill and place turkey on the side of grill with no heat/charcoal. Put in one handful of cherry or any fruit wood. If using chunks use one big chunk of wood. Add charcoal and one more handful/chunk of wood at 2 hour mark. It should take 2.5-3 hours to cook. Please use a meat thermometer to check temperature of meat to avoid food poisoning. Poultry should be at least 165 Fahrenheit. I like 170-180 to be safe. No need to turn turkey over. Place turkey skin side up.
Once at desired temperature, take turkey out and rest for 10 mins. Slice and serve.
Hey, I'm Misty, and thank you for stopping by my channel. I feature local restaurants to show case what food and menu items that they have to offer. If any of them interest you, please stop by and show them your support. Support local businesses to keep them going!
***Now translations in the Closed Caption section for those who speak Japanese, Korean, Mandarin, Filipino, Russian, French, Spanish, Cantonese, Arabic, Hindi, Italian, and Portuguese! Please press the Closed Caption [CC] button on the bottom of the screen and select your language for translations.
3 سال پیش
در تاریخ 1400/09/03 منتشر شده
است.
3,121
بـار بازدید شده