Steps

• Step 1

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

  Ingredients

  • 1 Gallon water

  • 1/2 Cup sugar

  • 2  dried bay leaves

  • 2 Large thyme sprigs

  • 6  peppercorns

  • 1/2 Cup Salt

• Step 2

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

  Ingredients

  • 6  turkey thighs

• Step 3

  Preheat the Traeger with the lid closed to 250℉.

  00:15

  250 ˚F / 121 ˚C

• Step 4

  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.

  02:00

  250 ˚F / 121 ˚C

  Ingredients

  • 1/2 Cup ras el hanout

  • 6 Tablespoon extra-virgin olive oil

• Step 5

  To make the fig BBQ sauce: Combine the figs (remove stems and cut into quarters) and Traeger Apricot BBQ Sauce in a small saucepan 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.

  Ingredients

  • 1 Cup Traeger Apricot BBQ Sauce

  • 4  black figs, stemmed and quartered

• Step 6

  When the turkey thighs have finished smoking, remove them from the grill and set temperature to High and preheat, lid closed for 15 minutes. 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℉.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• Step 7

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