Garlic Chile Grilled Turkey Thighs Recipes

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GARLIC-CHILE GRILLED TURKEY THIGHS

Provided by Kemp Minifie

Categories     Garlic     Poultry     turkey     Thanksgiving     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course

Number Of Ingredients 6



Garlic-Chile Grilled Turkey Thighs image

Steps:

  • Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
  • Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
  • Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
  • Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
  • Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
  • Grilling Procedure:
  • Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
  • For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
  • When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
  • Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

CONFIT TURKEY WITH CHILES AND GARLIC

With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork

Provided by Chris Morocco

Categories     Thanksgiving     Dinner     Pepper     turkey     Garlic     Chile Pepper     Oregano     Almond     Peanut     Sesame     Hot Pepper     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 - 6 Servings

Number Of Ingredients 11



Confit Turkey With Chiles and Garlic image

Steps:

  • Combine brown sugar, black pepper, and 2 Tbsp. kosher salt in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with brown sugar mixture and scatter smashed garlic cloves around. Let sit at room temperature at least 2 hours, or chill up to 12 hours (more time makes a big difference).
  • Place a rack in middle of oven; preheat to 275°F. Cut heads of garlic heads in half crosswise. Nestle around turkey legs along with chiles and oregano sprigs. Pour in oil until turkey is mostly if not completely submerged (shove chiles down since they can burn if above the surface of the oil). You may need a bit more oil depending on your pot and size of turkey legs; don't worry, this oil can be reused in all kinds of ways so it won't go to waste!
  • Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3-4 hours (a few bubbles is okay, but anything above a lazy simmer and you should reduce the heat). Let meat rest, still submerged in fat, at least 1 hour.
  • Pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.
  • If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8-10 minutes. Serve with the almond-chile sauce.
  • Don't discard the braising oil or the juices below: Strain through a fine-mesh sieve into a heatproof container. Skim off fat to use for roasting potatoes, or your next confit project. Use juices in another braise, or stir into a pot of beans.
  • Do ahead: Turkey can be braised 4 days ahead. Let cool, cover and chill (still in oil). Reheat, uncovered, in a 275°F oven until warmed through, about 40 minutes, before browning.

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt
2 whole turkey legs (4-5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3-4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes
½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

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How do you marinate turkey thighs?
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