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Smoked
Turkey with Fig BBQ Sauce
by @Feedmedearly

Difficulty 3/5
|
Prep time 30 mins

Cook time 2 hrs
|
Serves 4-6

Hardwood Apple

These brined turkey thighs are as flavorful as they sound. Brined turkey thighs are rubbed with a rich and aromatic ras el hanout, slow smoked and basted with a sweet fig bbq sauce for deep color and flavor.

Ingredients

Brine

1 GALLON COLD WATER

1/2 CUP SUGAR

2 BAY LEAVES

2 large SPRIGS THYME

5-6 PEPPERCORNS

1/2 cup KOSHER SALT

Smoked Turkey with Fig BBQ Sauce by Feedmedearly

1/2 cup RAS EL HANOUT

4-6 tbsp OLIVE OIL

4-6 TURKEY THIGHS

1 CUP TRAEGER APRICOT BBQ SAUCE

4 BLACK FIGS, REMOVE STEMS AND CUT INTO QUARTERS

Preparation

Bring the brine ingredients to a boil over high heat on the stovetop. Mix thoroughly until the sugar and salt is dissolved and let cool.

Add the turkey thighs and let brine overnight or for at least 4 hours. Remove from the brine, rinse and pat dry. 

When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 250 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

Rub the turkey thighs with the ras el hanout, rub with a tablespoon each of olive oil and then lay the thighs directly on the grill grate. Smoke for 2 hours.

To make the fig BBQ sauce: Combine the figs and Traeger Apricot BBQ Sauce in a small sauce pan over medium-heat. Add 3 Tbsp water and cook for 20 minutes or until the figs have softened adding more water as needed. Remove what remains of the figs and discard.

When the turkey thighs have finished smoking, remove them from the grill and turn the Traeger up to 450 degrees F. When grill is to temperature, add the thighs back and cook, basting occasionally with the fig bbq sauce until deeply caramelized and the thighs have reached an internal temperature of of 165 degrees F. 

Remove turkey thighs from grill and baste with a little more of the BBQ sauce. Enjoy!

Recipe provided by Jessica Fiorillo. Check out her Instagram @FeedMeDearly for more recipes and food inspiration. 

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Scottsdale
  • Arizona
Great Flavors
We really liked all the flavors in this recipe, from the brine, the rub, and the barbecue sauce.

Because different generations of Traeger grills vary in the way they handle temperature settings, it would have been handy to give an internal temperature target to mark the end of the smoke period. At the end of 2 hours our 6 thighs were superficially blackened, and above 190 degrees. So after applying the sauce we didn't want to cook it enough longer to really get a glaze.

I applied the Moroccan spice rub very generously, but the recipe called for 1/2 cup and there is no way that much could stick to that amount of meat. It is a great flavor and I am very pleased to add it to my spice shelf.
 
 
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