Step 1

Pat the turkey thighs until they're dry with paper towels. Sprinkle the turkey thighs with kosher salt. Place in the refrigerator uncovered and refrigerate for at least eight hours, preferably 12-24 hours, to dry brine. Remove from the refrigerator 30-60 minutes before smoking to bring down their temperature for more even cooking.

Step 2

In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, chili powder and onion powder. Set aside. Brush the turkey thighs with olive oil and then rub with the spice mixture both on the skin and under the skin.

Step 3

Place the seasoned turkey thighs directly on the the grill grates of a 250-degree F smoker with a water pan. Insert a leave-in thermometer into the largest thigh in the thickest part of the meat without touching the bone to avoid an inaccurate reading. Close the lid and smoke the turkey.

Step 4

When the turkey reaches an internal temperature of 130-140 degrees F, brush with olive oil again. Close the lid and continue to smoke until the turkey reaches an internal temperature of 175-180 degrees F. With smoking, the exact cooking time isn't an exact science, but expect it to take between two to three hours. Remove the turkey from the smoker. Allow to rest for 10 minutes to allow the juices to redistribute to the meat and serve. Enjoy!