Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@robirdstxI just made a couple of turkey thighs. I boned them, brined them, put some herb/butter paste on the outside and grilled on indirect bbq heat at 275-300f until cooked then cranked the heat to get some good colour on them. I think turkey thighs are the perfect poultry meat...so flavourful and moist. I put a little ground rice in my herb butter to help make a nice crust on the meat.
Yours looks like you got the skin nicely rendered. And those veggies underneath.😍
@robirdstxI just made a couple of turkey thighs. I boned them, brined them, put some herb/butter paste on the outside and grilled on indirect bbq heat at 275-300f until cooked then cranked the heat to get some good colour on them. I think turkey thighs are the perfect poultry meat...so flavourful and moist. I put a little ground rice in my herb butter to help make a nice crust on the meat.
