Whilst we love sharing our own recipes and ideas with you all we also find joy in our followers sending us their own personal recipes.
Today we have kindly been sent in a recipe by Michele and Clive Platman. Their barbecued turkey thigh really does wet our appetite, so we are sharing the love and letting you all in on their secret recipe that you can try out yourselves!
- 1 large turkey thigh, on the bone, left whole, weighing at least 1kg
- Olive oil
- Lemon Juice
- Garlic (fresh or dried)
- A dry salt rub of your choice
- Either oak or cherry wood chips
- An assortment of vegetables of your choice
- Corn Flour
- The night before your barbecue, marinade the turkey thigh in olive oil, thyme, lemon juice, salt, pepper, and lots of garlic.
- On the morning of the barbecue, take the marinading turkey thigh out of the fridge and bring to room temperature. Discard of the marinade.
- About 1 hour prior to cooking, rub the skin and flesh of the turkey thigh with a “dry salt rub” of your choice. It can be sweet and spicy, hot, or whatever you fancy. Then soak the wood chips.
- Light your barbecue 1 hour in advance of cooking and arrange the coals either side of the grill, known as the canyon method. Immediately before cooking insert a water bath and add the wood chips to the lighted coals.
- Place the prepared join on the griddle and cook for 1 hour, turning once or twice during the cooking process.
- Then remove the joint, wrap it in foil and keep warm for a further hour. You can do this in either a pre-heated oven or a gas barbecue at a low temperature.
- Meanwhile, the meat juices and smoke have infused in the liquid in the water bath. Transfer it to a saucepan and use it as the base of a gravy for the meat. Put it through a strainer than thicken with plain flour or corn flour while the meat is resting.
- Once out of the oven or gas barbecue, add the remaining meat juices to the gravy for some extra flavour
- To add to the meal, tray-bake your chosen assorted vegetables in some olive oil. Your vegetables can be anything such as carrot, onion, celery, cabbage, cauliflower, garlic, or whatever else comes to hand.
- Serve the meat with assorted roast vegetables and the freshly made gravy and you have yourself a simply but really tasty, barbecued turkey thigh! Enjoy!
This really does sound delicious and a simple recipe to follow too! Many thanks to Michele & Clive Platman for sharing that with us.
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