| Ingredients: 12 16 ounce bone-in turkey thighs |
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 1. Place turkey thighs, skin side down on cutting board. Locate thigh bone and slice along each side of bone to loosen. Do not remove bone as it allows the thigh to hold its shape and provides additional flavor. (Loosening the bone will let the brine and smoke penetrate the turkey more evenly.)
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2. Place thighs in a 2-inch deep hotel pan and pour brine over thighs.
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3. Cover and refrigerate 12-18 hours.
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4. Remove thighs from brine and pat dry.
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5. Smoke thighs at 225 degrees F. for 45 minutes, using a light wood such as apple or oak. Remove thighs from smoker. Remove thigh bone and discard.
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