How to Cook Turkey Thigh Tips

These are super simple to do and a great way to start your BBQ journey.

Ingredients

• Turkey Thighs
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 tsp Cayenne Peppers
• 1 Tbsp Sweet Paprika
• 1 Tbsp Brown Suga

For this cook, we are using the snake method (the video above shows you how to do this).

Try to use lump charcoal when doing low and slow cooks like these because we want them to burn slowly and keep an even temp.

In a bowl add:

• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 tsp Cayenne Peppers
• 1 Tbsp Brown Sugar

Mix all of these together. This is my go-to simple rub for poultry, it’s simple and has a great punch of favour.

These have had the bone and skin removed because we want to chop the turkey into bite-sized pieces after the cook.

Coat the turkey thighs with the rub. Ensure they are fully coated as we want to pack as much flavour into them as possible.

Add your choice of wood, for turkey I like to use applewood.

Try to get lumps of wood rather than the wood chips as they burn whereas we want the wood to smoulder creating that beautiful light blue smoke.

Come back after the first hour and a half to turn over the turkey and check to make sure you still have enough lit charcoal going.

Cover and cook for the remaining hour and a half.

Allow the turkey to rest for at least 15 minutes and as it does the carry over temperature will finish off the turkey to around 180f to 82c.

Make sure to pour over any of the juices from the tray.

There you have it, Turkey Tips.

You can eat these beautiful nuggets of tender meat just by themselves but my favourite way to eat them is laid out on a bed of fries salted with chicken salt and topped with some sticky BBQ sauce.