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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.
1 Gallon water
1/2 Cup Sugar
2 dried bay leaves
2 Large thyme sprigs
6 peppercorns
1/2 Cup Salt
6 turkey thighs
1/2 Cup ras el hanout
6 Tablespoon extra-virgin olive oil
1 Cup Traeger Apricot BBQ Sauce
4 black figs, stemmed and quartered
1 Gallon water
1/2 Cup Sugar
2 dried bay leaves
2 Large thyme sprigs
6 peppercorns
1/2 Cup Salt
6 turkey thighs
: 250 ˚F
: 250 ˚F
1/2 Cup ras el hanout
6 Tablespoon extra-virgin olive oil
1 Cup Traeger Apricot BBQ Sauce
4 black figs, stemmed and quartered
: 450 ˚F
: 165 ˚F