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BBQ Turkey with Mustard Sauce
BBQ Turkey with Mustard Sauce
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Cook Time:
180 minutes
Total Time:
180 minutes
Smoky grilled turkey legs and thighs marinated in tangy South Carolina mustard BBQ sauce.
Ingredients:
  • Turkey:
  • 4 to 6 turkey legs and/or thighs, trimmed of excess fat
  • Kosher salt
  • Extra virgin olive oil
  • South Carolina Mustard BBQ Sauce:
  • 4 tablespoons 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 tablespoon dry mustard
  • 1 teaspoon cayenne
  • 1 bay leaf
  • Kosher salt, to taste
Instructions:
  • Dry turkey pieces with paper towels. Generously salt all over. Rest at room temperature for 20-30 minutes.
  • In a saucepan, cook the onions in butter until soft (but not browned) for 3-4 minutes over medium heat. Stir in the remaining sauce ingredients and simmer gently, stirring occasionally, for a minimum of 30 minutes.
  • Get the grill ready: For high direct heat on one side and low indirect heat on the other side, preheat a gas grill by turning on half of the burners. If using a charcoal grill, leave one side free of coals. After preheating a gas grill covered for 15 minutes, clean the grill grates with a scraper and wipe them with an oiled paper towel.
  • Prepare the turkey pieces by coating them with oil. Place them skin side down on the hot grill to sear for 3-4 minutes. Be cautious of flare-ups from the fat by moving the turkey to a cooler area or using a water spray bottle if needed.
  • Transfer turkey pieces to cooler side of the grill after browning the skin, ensuring the skin side is facing up to allow the fat to baste the meat during slow cooking.
  • After moving all the turkey to the cool side of the grill, simply cover it and allow it to slow-cook undisturbed for 20 minutes. Monitor periodically afterward as grill heat levels vary. Ensure the turkey continues to cook for a minimum of 1 1/2 hours post-searing, adjusting time accordingly. For optimal barbecue results, embrace the low and slow cooking method.
  • After one hour, apply the barbecue sauce to the top part (skin side) of the turkey. Let it sit for 20 minutes. Flip the turkey and brush sauce on the undersides. Allow the sauce to absorb and set for 15 to 20 minutes covered.
  • Check for doneness by using a meat thermometer to ensure turkey reaches 170°F to 175°F for thighs and legs, and 165°F for breasts. If using a knife, ensure juices run clear, indicating the turkey is fully cooked. Baste with sauce every 15 minutes until done.
  • Give the skin a final sear: Once the meat is almost done on the grill, sear the skin side by resting the pieces skin down on the hot grill until browned, around 1-2 minutes. Be attentive to prevent burning. Serve with extra sauce and plenty of napkins.

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