Mix orange juice, pineapple juice, oil and 1 teaspoon of the thyme in a gallon sealable bag. Add turkey thighs and turn to coat well. Refrigerate at least 4 hours or overnight. Turn occasionally. Drain and place on baking pan for the smoker.
Smoke-cook at 225F for 2 hours. Then continue to roast in oven at 325F until internal temperature reaches 180-185F.
I alway buy pre-cut thighs and drumsticks so that I can easily ready for marinate. It's a little more expensive but saves time. Or, you can simply cut off the thighs and drumsticks from the bird while saving the breast for a brine.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 97.3mg||30 %|
|Sodium 914.4mg||32 %|
|Potassium 470mg||12 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 5.5g|
|Protein 30g||43 %|
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Calories per serving: 278
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