Asian Barbecue Turkey Thighs Recipes
ASIAN BARBECUE TURKEY THIGHS
Turkey Prep: Combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In a self-closing food-safe plastic bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly. Time to Grill: Prepare grill for indirect [...]
Provided by Turkey Smoke Team
Yield 4 servings
Number Of Ingredients 7
Steps:
- Turkey Prep: Combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In a self-closing food-safe plastic bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
- Time to Grill: Prepare grill for indirect heat cooking (see note below). Cook thighs over medium heat 25 to 30 minutes per side until food thermometer, inserted in thickest portion of thigh, registers 165°F. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with your favorite rice dish and a vegetable, if desired.
SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS
Cranberries lend a wonderful tartness to our sweet-and-sour barbecue sauce. Pair it with its seasonal best friend, turkey, and braise it in a slow cooker.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 8 to 10 servings (2 quarts)
Number Of Ingredients 12
Steps:
- Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender. Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed. You should have about 1 1/2 cups of sauce. Reserve and refrigerate 1/4 cup. Pour the remaining 1 1/4 cups into a 6-quart slow cooker.
- Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine.
- Remove the skin from the turkey thighs, and discard. Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture. Place the thighs in the slow cooker, and turn to coat in the sauce. Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone.
- Transfer the thighs to a plate, and let cool for about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot. When the thighs are cool enough to handle, shred the meat into 1/2-inch strips. Return the meat to the sauce, and stir to coat. Make sandwiches with the meat and potato buns, and serve. Or let the meat cool, and refrigerate up to 2 days.
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