Theres some other stuff going on in this post but the star is definetely the turkey thighs.Id done it with chicken thighs(bone,stuff and roll), turkey is even better(though chicken was good).
I stuffed these with carmelized pinapplesand jalapenos,butter andlittle bread cubes to bind. Wrapped in bacon just to protect the meat for 1st half of smoke, then I removed it. Served with sliced fatty,roasted peaches and homemade cranberry sauce.
Then theres a rack of baby backs, yet another try and succeed test for richtees rub. Fantastic , not overpowering at all. Its hard to beleive but the paprika really is the star in this rub.
Definetely have to do more turkey thighs this way, stuffed with everything under the sun.
...... but one question? Why did you take the bacon off, just asking?
Well, honestly I dont favor the taste of bacon that has the crap cooked out of it on the smoker. As a purist I wrestled with the idea of even putting it on there to begin with, but I thought since I wanted to have my temps go upward of 350 I needed to protect the meat a bit. Oh but I did nibble that bacon fo sho.
Thanks guys, everything else is just foofoo, but roll them turkey thighs for real. I love them because you got to cook them well done and they are juicy and falling apart. I also fought the urge to brine them. Rubbed them with salt pepper and sage. Wanted to keep it mild cause all the fruit but I think savory on the stuffing next time.
Wont start another thread. But heres s,more done with cornbread stuffing and gravy. I enjoyed these much more and now next time i think I will brine them. Didnt pay enough attention to seasoning the meat, was worried more about the skin. Still a great smoker item.
Dont know if I mentioned but I take these all the way up to 185.