Special BBQ Turkey with Mustard Sauce Recipe

We've introduced South Carolina barbecue sauce and now here is a terrific recipe you can make with it, barbecued turkey legs and thighs. I grew up with a lot of meals made with turkey legs since they feed a lot, and they're an affordable source of protein.

But no matter what season we're having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not always what you desire in say, June.

In this preparation nevertheless, gradually prepared on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn't taste anything like Thanksgiving turkey, in a great way.

It just takes in the smokiness from the grill and the tang from the sauce. Beyond the holiday bird, this is by far the very best turkey I've ever had.

BBQ Turkey with Mustard Sauce Recipe

Turkey breasts, like chicken breasts, tend to dry with the long cooking times required for this barbecue recipe. We highly suggest thighs and legs here. Not just will they be less most likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.

Ingredients

• 4 to 6 turkey legs and/or thighs, cut of excess fat
• Salt
• Vegetable oil
• South Carolina Mustard BBQ Sauce:
• 4 Tbsp butter
• 1/2 onion, grated (utilize 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.

Method 

• Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at space temperature for 20-30 minutes.
• Make the sauce. Sauté the onions in butter till soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce active ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.
• Prepare your grill for high direct heat on one side, and rather low indirect heat on the other side. To do this utilizing 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 utilizing a gas grill, preheat covered for a minimum of 15 minutes.
• Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Clean down the grates with a paper towel took in oil.
• 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 might cause flare. If this happens be prepared to move the piece to a cooler side of the grill briefly, or have a spay bottle of water on hand to douse the flames a bit if they get expensive. Scorch the turkey on the skin side for 3-4 minutes. When the skin of a piece begins to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will merge the meat, basting it, during the next slow-cooking phase.
• 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 everybody's grill is different. The turkey must cook for a minimum of 1 1/2 hours after the initial sear, most likely longer. (I believe we prepared these imagined for 2 1/2 hours.) Barbecue by definition must be sluggish cooking over low heat.
• After about an hour, begin to paint the turkey with the barbecue sauce. Paint just the top part (skin side) to begin. Cover and wait another 20 minutes or two. Then flip the turkey over and paint the undersides. Why wait? You desire the sauce to sink in, stick to the turkey and strengthen a little; in this manner 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 certain grill set up, the time it takes for your turkey pieces to be done will vary. To check for doneness you can place a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170 ° F to 175 ° F for thighs and legs, 165 ° F for breasts. Or if you do not have a meat thermometer, cut into among the pieces with a knife. The juices need to 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 two till the meat is done.
• When the meat is just about all set to remove the grill, you can do a last sear on the skin side. Simply put the pieces skin side down on the hot part of the grill. See it so that it simply browns, not burns. It needs to take 1-2 minutes.

Serve with extra sauce, and plenty of napkins!

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