Product Description

A succulent cut of dark meat with a lean low fat content, our organic turkey thighs are extremely versatile and easy to prepare. Though sinful when smoked, there are so many ways to enjoy the popular turkey thighs. Whether following a traditional recipe or simply playing the cards with a new twist to an old favorite, you just can’t go wrong.

Contains Aprox. 5-6 packages 1/2 thighs/pkg. approx. 1 lbs. each

BBQ Turkey with Mustard Sauce Recipe

Serves: 4-8

Ingredients

4 to 6 turkey legs and/or thighs, trimmed of excess fat
Salt
Vegetable oil

South Carolina Mustard BBQ Sauce:

4 Tbsp margerine
1/2 onion, grated (use a box grater or cheese grater)
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup yellow mustard
1 Tbsp dry mustard
1 teaspoon cayenne
1 bay leaf
Salt to taste

1. Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes. 2. Make the sauce. Sauté the onions in margerine until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes. 3. Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes. 3. Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil. 4. Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey for 3-4 minutes. Once the piece starts to get browned, move the piece to the cool side of the grill, turning it over. 5. Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. Barbecue by definition must be slow cooking over low heat. 6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes. Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer. You can continue to baste with the sauce every 15 minutes or so until the meat is done. Serve with extra sauce, and plenty of napkins!

Additional Information

Price Per LB	$10.45