Pecan Smoked Basil Oregano Turkey Thighs

 

Turkey thighs are a great when they’re grilled with pecan wood. The simple marinade uses dried basil and oregano, together with lemon juice and white wine. Any leftover turkey can be used to make noodles, such as the Turkey and Chive Chow Mein (Gau² Coi³ Fo² Gai¹ Caau² Min⁶, 韭菜火雞炒麵) recipe.

Enjoy!

Ingredients

6	6	Turkey thighs (about 6 lb. or 2.7 kg.)
2 Tbs.	30 ml.	Dried basil
2 Tbs.	30 ml.	Dried oregano
1 Tbs.	15 ml.	Salt
1	1	Lemon, juiced
1 cup	250 ml.	White wine
1 Tbs.	15 ml.	Canola oil or another neutral tasting oil
½ tsp.	2.5 ml.	White pepper

 

Equipment

22.5 in.	57 cm.	Covered grill (e.g. Weber)

 

Preparation Instructions

1. Prepare the turkey thigh pieces by removing any excess fat and marinate the turkey for one hour (or overnight) using the dried basil and oregano, salt, the juice from one lemon, white wine, canola oil, and white pepper.
2. If marinating the turkey overnight, take it out of the refrigerator at least one hour before cooking.

Cooking Instructions

1. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. If desired, soak any pecan smoking wood in water for at least one hour. I use dry and do not soak the wood.
2. Arrange the lighted coals in one half of the grill if using a charcoal grill. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Lubricate the grill grate using tongs and a folded paper towel sprinkled with oil. Add the pecan smoking wood to the grill.
3. Place the turkey, skin side up, on the cold side of the grill, and cook for 30-40 minutes covered.
4. Remove the turkey from the grill and allow to rest for 10 minutes. If desired, the thighs can be deboned and the meat sliced into pieces before serving.