Bbq Turkey Thighs Recipes

SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS

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.

CHILE-GARLIC GRILLED TURKEY THIGHS

Steps:

• Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly.
• Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours.
• Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving.

MARINATED TURKEY THIGHS

Steps:

• In a resealable plastic bag, combine the buttermilk, onion, salt, pepper, celery seed, coriander and ginger; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place turkey in a greased shallow baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 30-35 minutes longer or until juices run clear and a thermometer reads 180°.

GARLIC-CHILE GRILLED TURKEY THIGHS

Steps:

• Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
• Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
• Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
• Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
• Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
• Grilling Procedure:
• Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
• For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
• When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
• Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.