How To make Oven Bbq'D Turkey Thighs+
3/4 c Chili sauce
1 tb Brown sugar
1 tb Worcestershire sauce
2 ts Prepared mustard
2 Turkey thighs, (about 12 oz.
-each) 1 ts Chili powder
1/4 ts Garlic powder
1. Preheat the oven to 350 degrees F. In a small nonreactive baking
dish, combine the chili sauce, brown sugar, Worcestershire, and mustard. Place the thighs, skin side down, in the dish; turn to coat. Season the skin with the chili powder and garlic powder. Cover the dish with aluminum foil. 2. Bake for 45 minutes. Remove the foil and continue baking, basting
occasionally with the sauce, until the thighs are tender, about 15 to 25 minutes.
Microwave instructions: Place all ingredients in a microwave-safe baking dish. Tent with wax paper. Cook on high (100%) for 5 minutes. Cook on medium (50%) for 20 minutes. Let stand, covered with aluminum foil for 10 minutes. From "The Turkey Cookbook" by Rick Rogers
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Hey guys, Today we're going to get in some practice and cook some competition style chicken thighs on the akorn. With our competition date closing in I thought this would be a good time to show you all what I'm doing when it comes to chicken. At the end of the day chicken is only going to be as tough to cook as you want to make it. Today all we're going to do is clean up the fat on the bottom of the chicken, its easy to get to and there's no reason to leave it there. Next we're going to look at the thigh and try to trim the meat till you end up with a perfect little rectangle. Now if this means you need to take off some of the knuckle on the bone thats fine, just get a sturdy knife and apply some pressure. Our last part of prep is going to be with the skin peeled off of the thigh your going to want to take a sharp knife and get that fat off the bottom of the skin. Doing this will help make our skin bite through and help it stick to the chicken while you're eating it instead of having it all come off when you take that first bite. What I like to do is dry brine them which is just the act of seasoning them with a little salt over night and this will do two things for us. The first is it will pull more moisture out of the skin which we want, and the second is at the same time it will cause the meat to hold more moisture in and be more juicy for the cook. With all the hard stuff done the next day your just going to want to get your pit up to 275 and set up for some indirect heat. Grab your chicken out of the refrigerator and season it up, now today im using a combination of kosmos Q products but you can use whatever your favorite chicken seasoning is. Once they're seasoned well get them on the pit for somewhere between 30 and 60 min, whenever you can scratch the skin and your seasons seems pretty well stuck to it. At that point well take our pan off of our pit and apply about a Tbsp of butter per thigh to the tops of all the thighs, then insert a probe into one of our thighs, tightly cover our pan with foil and get it back on the grill. We'll leave the thighs on the grill till the internal temp of our probe reads 155. At this point were going to warm up our sauce, give the chicken a dunk and put them back on the grill to set that glaze and we're not going to take the chicken off till I see a 165 internal temp in them. It's that easy, once you hit that internal temp just rest your chicken for 5 to 10 minutes and serve it. Hope this works well for you, and till next time have a good one.
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