Smoked Turkey Legs And Thighs. Preheat traeger smoker or whatever pellet grill you’re using to 250 degrees f.; Cover the container with cling. 250 ˚f / 121 ˚c. plug your electric smoker in, open the vents, and turn the temperature to 275°f. While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray. place the turkey legs directly on the smoker rack with a roasting pan underneath to catch all the drippings from the thighs, and place a. Pat turkey thighs dry with a paper. add the turkey to the brine solution, then add enough cold water to cover the thighs. Place your seasoned turkey thighs in the electric smoker and close the door. when ready to cook, set the traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. get some aluminum foil and wood chips of choice. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165. Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Oil the grates of the electric smoker with a paper towel.
from recipeler.com
Cover the container with cling. when ready to cook, set the traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. add the turkey to the brine solution, then add enough cold water to cover the thighs. Preheat traeger smoker or whatever pellet grill you’re using to 250 degrees f.; Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Oil the grates of the electric smoker with a paper towel. plug your electric smoker in, open the vents, and turn the temperature to 275°f. Lay the turkey legs directly on the grill grates. get some aluminum foil and wood chips of choice. Place your seasoned turkey thighs in the electric smoker and close the door.
how to cook turkey legs and thighs
Smoked Turkey Legs And Thighs plug your electric smoker in, open the vents, and turn the temperature to 275°f. Close the lid and smoke until the internal temperature reaches 165. place the turkey legs directly on the smoker rack with a roasting pan underneath to catch all the drippings from the thighs, and place a. Pat turkey thighs dry with a paper. 250 ˚f / 121 ˚c. Oil the grates of the electric smoker with a paper towel. While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray. add the turkey to the brine solution, then add enough cold water to cover the thighs. Soak half of the wood chips in water for about an hour and leave the other half dry. Place your seasoned turkey thighs in the electric smoker and close the door. Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Preheat traeger smoker or whatever pellet grill you’re using to 250 degrees f.; Lay the turkey legs directly on the grill grates. plug your electric smoker in, open the vents, and turn the temperature to 275°f. Cover the container with cling. get some aluminum foil and wood chips of choice.
