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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