Hot BBQ Turkey Thighs
Smoked Jerk Turkey Thighs
Grilled Turkey Spiedies
Grilled Turkey, Portabella and Vegetable Skewers
Oriental Turkey Thighs
Baked Turkey Thighs with Potatoes & Gravy
Hot BBQ Turkey Thighs
Prep: 10 min, Marinate: 4:00, Cook: 15 min.
12 skinless turkey thighs
4 cloves garlic, crushed
2 tsp. chili powder
1/2 cup Hoisin sauce
1/4 cup olive oil
1/4 cup tomato puree
2 lemons, sliced
Slit the thighs horizontally across the surface. Mix together the next
5 ingredients and pour over the turkey thighs. Marinade for 4 hours.
Grill under a preheated moderately hot grill for 15 minutes, turning
frequently. Serve with slices of lemon.
Source: http://www.dwfoods.com/cgi-bin/recipe?id.5164
Smoked Jerk Turkey Thighs
Yield: 24
Jerk Marinade (Yields: 1-1/2 Quarts)
3/4 Cup homemade or bottled hot sauce
1/2 Cup fresh rosemary leaves, picked
1/2 Cup fresh parsley, chopped
1/2 Cup fresh basil, chopped
1/2 Cup fresh thyme, picked
1/4 Cup mustard seeds, coarsely ground
1 Cup scallions, chopped
2-1/4 Teaspoons kosher salt
1-1/4 Tablespoons black pepper
1/2 Cup fresh lime juice
1/4 Cup Dijon mustard
1/4 Cup orange juice
1 Tablespoon ground cumin
1-1/2 Tablespoons ground allspice
3/4 Teaspoon red chile flakes
Brine for Turkey
2 Quarts water
2 oranges, zested
1-1/3 Cups maple sugar
5 Tablespoons kosher salt
2 Cups yellow onions, thick slice
3 Medium bay leaves
2 Teaspoons black peppercorns
10 Cloves garlic, smashed
4 Teaspoons whole mustard seed
2 Teaspoons allspice berries
12 16-Ounce bone-in turkey thighs, skin-on
Jerk Marinade Combine all ingredients in a blender and process to a paste. Let
paste stand overnight in a covered container in the refrigerator.
Brine for Turkey Combine water, orange zest, maple sugar and salt in a saucepan.
Bring to a boil, stirring to dissolve sugar and salt. Cool to room temperature.
Stir in onions, bay leaves, peppercorns, garlic, mustard seeds and allspice.
Cover and reserve. Turkey Place turkey thighs, skin side down on cutting board.
Locate thigh bone and slice along each side of bone to loosen. Do not remove
bone as it allows the thigh to hold its shape and provides additional flavor.
(Loosening the bone will let the brine and smoke penetrate the turkey more
evenly.) Place thighs in a 2-inch deep hotel pan and pour brine over thighs.
Cover and refrigerate 12-18 hours. Remove thighs from brine and pat dry. Smoke
thighs at 225 degrees F. for 45 minutes, using a light wood such as apple or
oak. Remove thighs from smoker. Remove thigh bone and discard.
Grilling Brush reserved jerk marinade on all sides of thighs. Grill thighs over
medium-high wood fire, skin side down, until browned and crusty. Turn thighs
over, brush with more marinade and grill until cooked to an internal temperature
of 180 degrees F. Slice thighs, 1/2-inch thick, across the grain. Portion 4-5
slices per entree.
Plating and Service Serving suggestion: nap dinner plates with banana ketchup
(see footnote). Stack sliced turkey slices atop rice pilaf. Garnish with
seasonal vegetables.
Footnote: Banana Ketchup
Heat 2 tablespoons corn oil and saute 2 cups yellow onion until soft and golden.
Add 4-1/2 cups ripe bananas and saute 5 minutes. Stir in 1-1/2 cups orange
juice, 2 tablespoons brown sugar, 1 tablespoon curry powder and 3 cups turkey
stock. Bring to a boil, lower heat and simmer 15 minutes, until bananas are very
soft. Puree sauce. Season with 2 teaspoons rice wine vinegar, 2 tablespoons
fresh lime juice, 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black
pepper. Stir in 2 tablespoons finely chopped cilantro and 1 tablespoon minced
fresh chives. Cover, refrigerate and reserve for service.
Recipe Source: Recipe developed by Chef/Co-Owner Susan Goss, formerly of
Zinfandel Restaurant in Chicago.
http://www.eatturkey.com/recipe/recipe.cgi/1/11201
Grilled Turkey Spiedies
Yield: 14
1 Large orange, zested and juiced
1 Large lemon, zested and juiced
1 Tablespoon rosemary sprigs, minced
3 Cloves garlic, minced
2 Teaspoons sugar
1/2 Cup scallions, sliced thin
1/2 Cup apple cider vinegar
1/2 Cup extra virgin olive oil
1 Tablespoon kosher salt
1 Teaspoon black pepper
4-1/2 Pounds turkey thighs, boned, skinned & cut in 3/4 inch cubes
1 Loaf Italian bread, sliced
Combine orange and lemon zest, rosemary and garlic in a 4-quart bowl.
Add sugar, scallions, orange and lemon juice, vinegar, olive oil, salt
and pepper.
Add cubed turkey; toss together so marinade coats all surfaces.
Marinate in refrigerator for 24 hours.
Thread turkey on bamboo or metal skewers.
Grill over hot heat until turkey is cooked throughout and is no longer
pink in center, turning every few minutes.
Serve as a sandwich on sliced Italian bread.
This recipe was developed by Michael Morgan, former CEC of Binghamton
City Club in Binghamton, NY. The sandwich was the award winning
sandwich recipe in the 2000 "We're Cookin' with Turkey" Recipe
Competition.
Source: http://www.eatturkey.com/recipe/recipe.cgi/1/11104/
Grilled Turkey, Portabella and Vegetable Skewers
Yield: 12
1-1/2 Cups chopped green onions
1 Cup olive oil
3/4 Cup balsamic vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons minced garlic
1 Tablespoon dried rosemary
1 Tablespoon dried tarragon
5 Pounds turkey thighs
6 Small portabella mushrooms, cleaned, stemmed and quartered
2 Small red bell peppers, seeded & cup into 1inch pieces
3 Small yellow squash, cut into 1/2-inch rounds
3 Small zucchini, cut into 1/2-inch rounds
Combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and
tarragon. Pour over turkey and mushrooms. Seal container and refrigerate 2 hours
or overnight. Prepare grill for direct heat cooking. Drain turkey and
mushrooms from marinade and discard marinade. On 10 or 12-inch skewers,
alternating ingredients, arrange drained turkey cubes, mushrooms, peppers,
yellow squash and zucchini. Grill over medium flame or coals 10 to 12 minutes or
until turkey is no longer pink in center, turning once. Cook thighs to an
internal temperature of 180 degrees F.
Recipe Source: Recipe by The National Turkey Federation
Source: http://www.eatturkey.com/recipe/recipe.cgi/1/10521/
Oriental Turkey Thighs
2 lbs turkey thighs, skinned and fat removed, 1000 g
3/4 cup barbecue sauce, plain, 175 mL
1/4 cup green onion, white and green parts, sliced, 50 mL
3 Tbsp reduced-sodium soy sauce, 45 mL
2 Tbsp sesame seeds, toasted, 30 mL
1 tsp garlic, minced, 5 mL
1/4 tsp ginger, ground, 1 mL
In a 2-cup (500 mL) measure, combine barbecue sauce, onions, soy sauce,
sesame seeds, garlic and ginger. Remove 1/3 cup (75 mL), cover and
refrigerate. Pierce holes in thighs using tines of fork. In a
self-closing bag, combine thighs and remaining marinade. Seal bag and
refrigerate overnight, turning occasionally to marinate evenly.
Prepare grill for indirect heat cooking. Cook thighs over hot coals
25-30 minutes per side or until meat thermometer registers 180 F
(82 C). During the last 10 minutes of cooking, brush with reserved
marinade. Serve hot with a favourite rice dish and a vegetable if
desired.
Makes 6 servings.
Source:
http://www.turkeyrecipes.ca/recipes/recipe.php?group=wingsdrumsticks&recipe=oriental_turkey_thighs
Baked Turkey Thighs with Potatoes and Gravy
2 turkey thighs
20-30 fresh mushrooms, cut in 1/2
8 potatoes, cut in 1/4's
1 onion, sliced
4 tsp. salt seasoning
4 tsp. pepper
4 or 5 cloves of fresh garlic
1 c. oil
Preheat oven to 350 degrees. Season turkey with 2 teaspoons of salt
seasoning and 2 teaspoons pepper. Braise in a heavy skillet with hot
oil until brown. Flip over and brown on the other side. Remove thighs
from the skillet and drain the oil. Don't wash. Put the potatoes which
have been cut, the mushrooms and the onions in the bottom of the hot
heavy skillet or a Dutch oven. Sit the turkey on top of the potatoes,
onions and mushrooms. Cut the garlic and put in pot with 1/4 cup of
water. Bake for 1 1/2 hours.
Source: http://www.cooks.com/rec/doc/0,1939,145190-224201,00.html
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