Smoked Turkey Burnt Ends Recipe: Sweet, Smoky & Sticky BBQ Bites

Tender smoked turkey thighs, coated in Butcher BBQ Honey Rub and finished with a sticky Cherry Apple BBQ Glaze.

What if you could take the smoky, sticky, caramelized goodness of brisket burnt ends and turn it into something completely different?

That's exactly what we're doing with smoked turkey burnt ends.

Instead of using brisket, this recipe starts with boneless turkey thighs. By smoking the turkey whole before cutting it into bite-sized pieces, we're keeping it tender and juicy while building delicious smoky flavor. The turkey burnt ends are then finished in a buttery cherry-apple glaze until every bite has a sweet, sticky BBQ coating.

The result is a turkey appetizer that's equally at home at a backyard cookout, a football watch party, or Thanksgiving dinner.

What Are Turkey Burnt Ends?

Turkey burnt ends are bite-sized pieces of smoked turkey coated in BBQ seasoning and a sticky glaze. They're inspired by traditional brisket burnt ends, but cook faster and have a lighter poultry flavor.

For this recipe, I recommend boneless turkey thighs instead of turkey breast. The extra fat in thigh meat helps the pieces stay tender through smoking and glazing.

The secret is to smoke the turkey first, then cut and glaze it. This helps keep the pieces juicy while building a caramelized BBQ finish.

Smoked Turkey Burnt Ends Recipe at a Glance

• Prep time: 20 minutes
• Estimated cook time: 2–3 hours
• Smoker temperature: 275°F
• Minimum internal temperature: 165°F
• Servings: 6 appetizer portions
• Best wood: Cherry, apple, or pecan
• Difficulty: Easy to intermediate
• Optional brining: 1 hour per pound of turkey, maximum 24 hours

Cooking times are estimates. Turkey thickness, smoker performance, and weather can affect the finish time. Always verify internal temperature with a food thermometer.

Ingredients for Smoked Turkey Burnt Ends

For the turkey

• 3 lb boneless, skinless turkey thighs
• 3–4 tablespoons Butcher BBQ Honey Rub, or enough to coat evenly
• 1 tablespoon neutral cooking oil

For the sticky BBQ finish

• 3/4 cup Butcher BBQ Cherry Apple BBQ Glaze
• 2 tablespoons unsalted butter
• 1/4 cup apple juice
• 1 tablespoon apple cider vinegar (optional, for a tangier finish)

Optional: Brine the turkey first

For additional seasoning before smoking, use Butcher BBQ Holiday Turkey Brine & Injection.

Mix 1 cup dry brine powder with 1 gallon of ice-cold water or apple juice. Make enough mixture to fully submerge the turkey.

Brine for 1 hour per pound of turkey, never exceeding 24 hours. Keep the turkey and brine refrigerated at 40°F or below throughout.

For 3 lb of turkey thighs, plan approximately 3 hours of brining. Afterward, discard the used brine and pat the turkey completely dry. Do not add extra salt before seasoning.

Pitmaster tip: The brine is optional for this recipe. Boneless turkey thighs have enough natural richness to make excellent burnt ends without an overnight preparation.

Shop Butcher BBQ Holiday Turkey Brine

How to Make Smoked Turkey Burnt Ends

Step 1: Prepare the turkey thighs

Trim away any loose skin, large pieces of excess fat, or tough connective tissue.

Leave the thighs whole for the first stage of smoking. This reduces the amount of exposed surface area and helps retain moisture.

If you've brined the turkey, remove it from the brine and pat dry with a paper towel. If you're preparing the turkey ahead of time, place it in the refrigerator and keep it at 40°F or below until you're ready to cook.

 

Lightly coat the turkey with oil, then season all sides evenly with Butcher BBQ Honey Rub.

If you've brined the turkey, season a little more lightly because the meat already contains seasoning.

Step 2: Preheat the smoker to 275°F

Set your pellet grill, offset smoker, or charcoal smoker for indirect cooking at 275°F.

Cherry or apple wood works especially well because the mild smoke complements the sweet finish without overpowering the turkey.

Place the thighs on the smoker grate with space between them for airflow.

Step 3: Smoke the turkey

Smoke the whole thighs until the internal temperature reaches at least 165°F in the thickest part.

Start checking after approximately 60–90 minutes, but let the thermometer determine when the turkey is ready.

For a more tender dark-meat texture, you can continue cooking toward approximately 175–180°F, provided the meat remains juicy.

Remove the turkey from the smoker and let it rest for approximately 10 minutes.

Step 4: Cut into burnt-end-sized pieces

Cut the cooked turkey thighs into approximately 1- to 1½-inch pieces.

Try to keep the pieces relatively uniform so they glaze evenly.

Place the turkey into a disposable aluminum pan or grill-safe skillet.

Step 5: Add the Cherry Apple BBQ Glaze

Add the following to the pan:

• 3/4 cup Butcher BBQ Cherry Apple BBQ Glaze
• 2 tablespoons butter
• 1/4 cup apple juice
• Optional tablespoon of apple cider vinegar

Gently toss until the turkey pieces are evenly coated.

The glaze brings the sweet fruit flavor, while the butter and apple juice help create a glossy coating without making the bites overly thick or sticky.

Step 6: Caramelize the burnt ends

Return the uncovered pan to the smoker at 275–300°F.

Continue cooking for approximately 15–30 minutes, stirring once or twice, until the sauce has darkened and caramelized around the edges of the turkey burnt ends. The glaze should thicken and cling to each piece, creating a sweet, sticky coating. Watch closely to prevent the sauce from burning.

The goal is a sticky, glossy exterior with slightly darkened edges, not a dry or burned crust.

If the glaze thickens too quickly, add a small splash of apple juice.

Step 7: Rest and serve

Remove the pan from the smoker and let the turkey burnt ends rest for 5 minutes.

Serve them straight from the pan, on a platter with toothpicks, or tucked into slider buns.

For an extra finish, drizzle a small amount of warm Cherry Apple BBQ Glaze over the top immediately before serving.

Why Turkey Thighs Make Better Burnt Ends

Turkey breast is lean and can dry out quickly when cut into small pieces and returned to the smoker.

Turkey thighs contain more fat and connective tissue, which makes them better suited to a second cooking stage.

Smoking the thighs whole first also helps protect the moisture inside the meat.

That combination gives you tender turkey with a sticky exterior instead of dry, chewy cubes.

Three Butcher BBQ Products That Bring This Recipe Together

1. Butcher BBQ Honey Rub

Honey Rub builds the sweet-savory seasoning layer on the turkey before it goes into the smoker.

It adds flavor without requiring a long list of individual spices.

Shop Butcher BBQ Rubs & Seasonings

2. Butcher BBQ Cherry Apple BBQ Glaze

This is the finishing ingredient that makes the recipe stand out.

The fruit-forward glaze gives the turkey a sweet, sticky coating that complements the smoke and savory rub.

Use it during the final cooking stage so the sugars caramelize without scorching.

Shop Butcher BBQ Glazes

3. Butcher BBQ Holiday Turkey Brine & Injection

Want to build even more flavor into the turkey before smoking?

The Holiday Turkey Brine is an optional preparation step that seasons the meat before the rub and glaze are applied.

Shop Holiday Turkey Brine

For exact brine mixing, turkey weight, and timing, visit the Butcher BBQ Turkey Brine Calculator.

Five Ways to Serve Turkey Burnt Ends

Game-day appetizers: Serve in a warm pan with toothpicks and extra glaze on the side.

Turkey burnt end sliders: Add the glazed turkey to small buns with creamy coleslaw and pickles.

BBQ turkey tacos: Spoon the burnt ends into warm tortillas with shredded cabbage and a little sauce.

Thanksgiving appetizers: Serve before the traditional turkey dinner for something different.

Loaded BBQ potatoes: Pile the smoked turkey over baked potatoes with cheese, green onions, and sour cream.

Ask the Pitmaster: Turkey Burnt Ends FAQ

What are turkey burnt ends made from?

Turkey burnt ends are made from smoked turkey that is cut into bite-sized pieces and finished with BBQ sauce or glaze. Boneless turkey thighs are a good choice because their natural fat helps the meat stay tender.

Can I make turkey burnt ends with turkey breast?

Yes. Turkey breast can be used, but it is leaner than thigh meat and requires closer temperature monitoring. Cook the breast to 165°F, then glaze briefly to avoid drying it out.

What temperature should I smoke turkey burnt ends?

I recommend smoking turkey thighs at 275°F. After the turkey is fully cooked and cut into pieces, finish the glazed bites at 275–300°F until the coating becomes sticky and glossy.

How long do turkey burnt ends take to smoke?

Plan approximately 2–3 hours of cooking time for this recipe, although the exact time depends on the size of the thighs and smoker conditions. Always verify that the turkey reaches at least 165°F internally before serving.

Should I brine turkey before making burnt ends?

Brining is optional, but it can add seasoning before the meat is smoked. With Butcher BBQ Holiday Turkey Brine, use 1 cup powder per gallon of ice-cold water or apple juice and brine for 1 hour per pound, up to 24 hours, while keeping the turkey at 40°F or below.

What is the best BBQ glaze for turkey burnt ends?

A fruit-forward glaze works particularly well with smoked turkey. Butcher BBQ Cherry Apple BBQ Glaze adds sweetness and a sticky finish that complements cherry or apple wood smoke.

Can I make turkey burnt ends ahead of time?

Yes. Smoke and cook the turkey completely, then cool it promptly and refrigerate it. When ready to serve, reheat with the glaze until the turkey reaches 165°F throughout. Refrigerated cooked turkey should generally be used within 3–4 days.

Are turkey burnt ends the same as brisket burnt ends?

No. Traditional brisket burnt ends come from beef brisket, often the point muscle. Turkey burnt ends are a poultry-inspired variation that uses smoked turkey and a similar sweet, sticky BBQ finish.

Make Your Next Turkey Cook Something Different

Smoked turkey doesn't have to mean a whole bird on Thanksgiving.

With boneless turkey thighs, Butcher BBQ Honey Rub, and Cherry Apple BBQ Glaze, you can turn an everyday turkey cook into a platter of sweet, smoky, sticky BBQ bites.

Make them for your next backyard cookout, serve them during football season, or bring something unexpected to your holiday table.

Ready to make your own?

Shop Butcher BBQ Rubs | Shop BBQ Glazes | Shop Holiday Turkey Brine

More turkey help: Butcher BBQ Turkey Brine Guide & Calculator