A Little Thanksgiving Practice

[Jerome D.]

Today I saw boneless turkey thighs for a good price at the supermarket, and since I was craving something different than the usual beef/chicken/pork/fish, I decided to give them a try. Overall, they came out pretty good, with the exterior meat tasting slightly smoky from the charcoal and the interior having nice natural turkey flavor.

The thighs were seasoned with salt & pepper plus the usual Thanksgiving spices of thyme, rosemary, sage, and parsley. For uniform cooking, I decided to make the thighs into roulades using some butcher twine. Cooked on the Performer at 350°F with lump charcoal and no smoke wood. Took them off the grill after reaching an internal temperature of about 165°F.



A couple photos before and after slicing...



And finally, plated with broccoli and stuffing. Thanks for checking out the photos!

 

[Mark Barton]

Those turkey thighs look great! I saw some on sale the other day and passed over them. Maybe next time I'll have to give them a try.

 

[Clint]

Nice colors there- --- I've been reviewing the turkey forum......mostly Larry R's Jack & Maple brine so far

 

[Rich Dahl]

Those look great, never seen boneless turkey thighs here I'll have to be more observant.

 

[Barb D]

That was an awesome cook they look so delicious and the sides sent it over the top. Great start towards Thanksgiving.

 

[Brandon Gurley]

Those look great man, nice job!

 

[russ olin]

Looks great, have never seen boneless turkey thighs either. Will have to watch for them.

 

[Cliff Bartlett]

Gobble Gobble! Just around the corner. Those thighs look outstanding and are a great prelude to the Holiday Season. Another nice job Jerome.

 

[NAR_Simpson]

Nice Job! I will have to see if my local stores carry boneless turkey thighs as they look delicious.

 

[ChuckO]

Man if that's practice, Thanksgiving is going to be insane at Jerome's place. Excellent!!!

 

[John Sp]

Nice Technique Jerome. I have never seen boneless turkey thighs but I'll be on the lookout for the now.

Regards,

John

 

[Craig Alumbaugh]

Don't think you will need much practice after seeing those, they look mighty tasty

 

[Bill Schultz]

That's a fantastic meal right there, well done my friend