I'm tryin to use the grill/smoker this year and cook some turkey thighs. Checked youtube and ain't see too much info on how to make the BEST turkey thighs. Anyone have any info or tips on the best preparation and how to put dem thangs on the grill to make the best tasting turkey thighs?
Turkey thighs this year
- Thread starter eastcoastryda
- Start date
These oven barbecued turkey thighs are easy to make and will fill your kitchen with a wonderful aroma. With these saucy thighs you will want to serve your favourite mashed potatoes or rice alongside. Look for Chinese chili garlic sauce in the international section of your grocery store.
1 cup (250 mL) ketchup
1/2 cup (125 mL) water
1/4 cup (60 mL) Chinese chili garlic sauce
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
6 turkey thighs, bone-in, skin-on
In very large resealable bag, combine ketchup, water, garlic sauce, brown sugar, vinegar and mustard. Add turkey thighs and seal bag; massage to coat well. Refrigerate for at least 1 hour or up to 24 hours.
Place thighs and marinade into large roasting pan. Cover and bake in preheated 400°F (200°C) oven for 30 to 45 minutes. Uncover and turn over thighs. Return to oven and bake for about 15 minutes or until juices are no longer pink and instant read thermometer registers 165°F (74°C).
Makes 6 servings.
Prep time: 10 minutes
Cooking time: 45 minutes
BBQ Variation: Combine marinade ingredients in bowl and set aside. Place turkey thighs on greased grill over medium high heat and grill for about 10 minutes. Turn over and reduce heat to medium. Grill and brush with sauce liberally for 20 to 30 minutes or until juices are no longer pink and an istant read thermometer registers 165°F (74°C).
Slow Cooker Variation: Place marinated turkey thighs and marinade into 5 or 6 quart (4 or 5 L) slow cooker. Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours. Serve with salad and rice, egg noodles or leftover mashed potatoes.
1 cup (250 mL) ketchup
1/2 cup (125 mL) water
1/4 cup (60 mL) Chinese chili garlic sauce
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
6 turkey thighs, bone-in, skin-on
In very large resealable bag, combine ketchup, water, garlic sauce, brown sugar, vinegar and mustard. Add turkey thighs and seal bag; massage to coat well. Refrigerate for at least 1 hour or up to 24 hours.
Place thighs and marinade into large roasting pan. Cover and bake in preheated 400°F (200°C) oven for 30 to 45 minutes. Uncover and turn over thighs. Return to oven and bake for about 15 minutes or until juices are no longer pink and instant read thermometer registers 165°F (74°C).
Makes 6 servings.
Prep time: 10 minutes
Cooking time: 45 minutes
BBQ Variation: Combine marinade ingredients in bowl and set aside. Place turkey thighs on greased grill over medium high heat and grill for about 10 minutes. Turn over and reduce heat to medium. Grill and brush with sauce liberally for 20 to 30 minutes or until juices are no longer pink and an istant read thermometer registers 165°F (74°C).
Slow Cooker Variation: Place marinated turkey thighs and marinade into 5 or 6 quart (4 or 5 L) slow cooker. Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours. Serve with salad and rice, egg noodles or leftover mashed potatoes.
Very much appreciated!
