Charcoal Grill Turkey Thighs

Adding 8 to 9 briquettes to each side of pan every hour to maintain a grill temperature of 325 degrees f on oven or grill thermometer.

Charcoal grill turkey thighs.

First a rub followed by a slathering of barbecue sauce is what makes these the best grilled turkey thighs i ve ever had. Brush the turkey thighs with the oil and then season them with the mixture. In my 22 1 2 inch weber kettle there s just enough room to grill a cut up 20 pound turkey. They take flavors very well.

Turn off the burners if using a gas grill with smoker tray. Turn off the burners if using a gas grill with smoker tray. Turkey is done when thigh. This would be great to grill on your rotisserie if you have a flat basket.

In a smaller grill you ll need to use just one pile of briquettes moving the turkey parts around every so. That is all there is to grill turkey thighs. I d do the usual burger and steaks grilled chicken breast was common but i seldom thought about grilling turkey. Brush the turkey thighs with the oil and then season them with the mixture.

Dump the charcoal into the charcoal basket set up for indirect grilling if using a charcoal grill. While your charcoal is getting hot combine the sage salt pepper rosemary and thyme in a bowl. Remove from the grill and let rest for 5 minutes before serving. When it came to grilling i seldom thought about grilling turkey.

First set up the grill for indirect cooking. Dump the charcoal into the charcoal basket set up for indirect grilling if using a charcoal grill. Grill smoking turkey over charcoal. Place turkey thighs skin side down on the grill and grill for 40 50 minutes turning occasionally basting once with reserved marinade in the last 15 minutes of cook time.

The thigh meat is juicy and tender and is overall fantastic. 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. I will admit it.

While your charcoal is getting hot combine the sage salt pepper rosemary and thyme in a bowl. Divide the charcoal briquettes into two piles one on each side. Grill until a meat thermometer inserted into the thickest part of the meat reaches 165 degrees f.