BBQ Turkey with Mustard Sauce

Türk yemekleri süper... turkey mince recipes. BBQ Turkey with Mustard Sauce recipe We were introduced to South Carolina barbecue sauce, and now here you can make it a great recipe, barbecued turkey legs and thighs have a. They are very inexpensive source of protein in animal feed and, because I grew up with plenty of dishes made with turkey legs. But no matter what, until we tell you what time of year in June, the taste of the buyer is not necessarily always reminds me of Thanksgiving turkey, like love, live turkey legs. This preparation, however, slowly cooked on the grill, and a sharp, strong, sweet, sour, yellow mustard-based barbecue sauce, basted, Turkey Thanksgiving turkey is nothing like a good way, not taste. Emer.Tatil tang of smokiness from the grill and outside of the bird just gravy, Turkey is hands down the best I've ever had.



INGREDIENTS

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

South Carolina Mustard BBQ Sauce:

4 Tbsp butter
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


METHOD

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 butter 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 on the skin side for 3-4 minutes. Once the skin of a piece starts 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 melt into the meat, basting it, during the next slow-cooking phase.
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. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.