Smoked Boneless Turkey Thighs Recipe - Cooking Index
Smoked Boneless Turkey Thighs Recipe - Cooking Index
| Narrative Recipe |
If, like me, you prefer dark turkey meat and skin, rather than the breast portions, you may want to try the approach I used yesterday for the mid-day meal (what the locals call "lunch" for some strange reason). The result was a beautiful piece of pure, succulent dark meat with a smoke ring surrounded by golden crispy skin. Yesterday I served it with pan gravy, mushroom/bread stuffing, and cranberry sauce. Other times I have used a black mole sauce on top and Mexican rice on the side. Next time, I'm going to try an almond mole sauce.
1. Get three of the biggest turkey thighs you can find.
2. Remove the skin from ONLY ONE of the thighs (the smallest if of varying size). Reserve the skin.
3. Remove the bones and associated cartilage from all three thighs. Reserve the bones. 4. Brine all three pieces overnight in a salt/sugar solution. A little booze is nice to add. For the latest batch I used a flavored mezcal.
5. Rinse and dry thoroughly.
6. Rub butter under the skin of the two pieces that still have skin.
7. Place the piece without skin in the between the two other pieces (skin side out) and tie up so you have a big chunk of meat surrounded by skin on all sides.
8. Rub butter all over the skin.
9. If making a pan gravy, place a pan in the smoker to catch the drippings. Place the reserved skin and bone in the pan.
10. Smoke at about 325F until 170F internal.
11. Allow to rest, while making the pan gravy.
12. Slice into 3/4" medallions and cover with a little gravy.
Source:
Bill Ackerman
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