In today’s recipe we are smoking Pumpkin Ale-Brined Turkey Thighs wrapped in bacon and then finished with a Pumpkin Ale glaze in the Pit Barrel Cooker. We will start by beer-brining the turkey thighs overnight. The next day, we’ll season the turkey with Gobblin’ Good Turkey Rub, wrap in bacon and then move it to the smoker. In the last part of the cook, we’ll apply a beer and honey glaze.
3, 12 oz Pumpkin Ale Beers
1/4 cup Kosher salt
1/4 cup brown sugar
1 teaspoon dried sage
2 turkey thighs (combined weight 1.5 to 1.75 lbs)
4 – 6 pieces of bacon
2 teaspoons Tennessee Whiskey Gobblin’ Good Turkey Rub
6 oz Chick Dip BBQ Sauce
3 oz Pumpkin Ale Beer
Mix brine ingredients in a large pot or gallon Ziploc bag until the sugar and salt are dissolved.
Place the turkey in the brine and refrigerate overnight.
The next day remove the turkey thighs from the brine and pat dry with paper towels.
Season turkey thighs with the Gobblin’ Good Turkey rub (or your favorite turkey seasoning).
Wrap the turkey thighs in bacon, overlapping the bacon slices by approximately ¼ inch.
Place the turkey thighs on the grilling rack in the Pit Barrel Cooker.
While the turkey is cooking bring the Chick Dip BBQ Sauce and Pumpkin Ale beer to a simmer for 5 – 7 minutes or reduced by at least 1/3rd.
When the internal temperature of the turkey thighs is 155 degrees F apply a layer of the Pumpkin Ale glaze. Depending on your smoker temperature, outside temperature and thickness of the turkey thighs the time will vary. Start checking the temperature after 1 hour.
Continue cooking the turkey until it reaches an internal temperature of 165 degrees F. You can apply another layer of glaze if preferred.
Remove from the Pit Barrel Cooker and rest for 15 minutes before serving.
Watch our Pumpkin Ale Bacon-Wrapped Turkey Thighs video for the step-by-step recipe instructions.