© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c barbecue sauce
1/4 c sliced green onions, white and green parts
3 tbsp reduced-sodium soy sauce
2 tbsp sesame seeds, toasted
1 tsp minced garlic
1 tsp fresh ginger root, peeled and minced
2 lbs turkey thighs, boneless or bone-in, skinned and excess fat removed
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 self-closing food-safe plastic bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
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 degrees F. During last 10 minutes of cooking, brush with reserved marinade.
Serve hot with favorite rice dish and a vegetable, if desired.
NOTE: To set up a gas grill for indirect cooking, preheat all burners on high. Turn one burner off; place thighs over "off" burner. Reset remaining burner(s) to medium. Close lid to cook. To set up a charcoal grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place thighs over open area and close lid to cook.