Turkey thighs on a traeger
- Thread starter bmwlarry
- Start date
TentHunter
Moderator
It depends on how smoky you like them versus how you like the skin.
If you like them more smoky, then go with a lower temp around 225° - 250°. The skin will have a nice smoky patina, but won't be quite as tender. Raising the temp and flipping them skin down for a good 10 minutes or so helps a little.
If you like the skin to be more crispy, then go with a higher heat of 300° up to around 400°. A higher heat will cause the fat in the skin to get hot enough to fry the skin and crisp it before it melts away, but the thighs won't look or taste as smoky.
In either case, since it's dark meat cook them to an I.T. of about 175° or so.
One trick that works really well with the skin is to use a thin coat of mayo as glue for your rub.The egg in the mayo causes it to stick to the skin instead of running off like other oils, so it helps to get the skin more crispy.
If you like them more smoky, then go with a lower temp around 225° - 250°. The skin will have a nice smoky patina, but won't be quite as tender. Raising the temp and flipping them skin down for a good 10 minutes or so helps a little.
If you like the skin to be more crispy, then go with a higher heat of 300° up to around 400°. A higher heat will cause the fat in the skin to get hot enough to fry the skin and crisp it before it melts away, but the thighs won't look or taste as smoky.
In either case, since it's dark meat cook them to an I.T. of about 175° or so.
One trick that works really well with the skin is to use a thin coat of mayo as glue for your rub.The egg in the mayo causes it to stick to the skin instead of running off like other oils, so it helps to get the skin more crispy.