Bill Ackerman
BBQ List
11/24/01

Smoked Boneless Turkey Thighs


If, like me, you prefer dark turkey meat and skin, rather than the breast
portions, you may want to try the approach I used yesterday for the mid-day
meal (what the locals call "lunch" for some strange reason). The result was
a beautiful piece of pure, succulent dark meat with a smoke ring surrounded
by golden crispy skin. Yesterday I served it with pan gravy, mushroom/bread
stuffing, and cranberry sauce. Other times I have used a black mole sauce on
top and Mexican rice on the side. Next time, I'm going to try an almond mole
sauce.  

1. Get three of the biggest turkey thighs you can find.
2. Remove the skin from ONLY ONE of the thighs (the smallest if of varying
size). Reserve the skin.
3. Remove the bones and associated cartilage from all three thighs. Reserve
the bones.
4. Brine all three pieces overnight in a salt/sugar solution. A little booze
is nice to add. For the latest batch I used a flavored mezcal. 
5. Rinse and dry thoroughly.
6. Rub butter under the skin of the two pieces that still have skin.
7. Place the piece without skin in the between the two other pieces (skin
side out) and tie up so you have a big chunk of meat surrounded by skin on
all sides.
8. Rub butter all over the skin.
9. If making a pan gravy, place a pan in the smoker to catch the drippings.
Place the reserved skin and bone in the pan.
10. Smoke at ~325F until 170F internal.
11.  Allow to rest, while making the pan gravy.
12. Slice into 3/4" medallions and cover with a little gravy.

Bill Ackerman
----------------------------
BBQ List
Bill Ackerman
11/24/01

This is a special dish for people who really like dark meat. Buy 3 turkey
thighs (two really big ones and one medium). Debone all three. Remove skin
from the medium one only. Brine. Rinse and completely dry. Sandwich the
medium thigh between the two large ones. Tie all three together to make a
single piece. You can use a net, or butchers twine, or skewers around the
edges. The objective is to make a big ball with skin covering as much of the
outside as possible. It may not be pretty, but you won't be presenting it in
one piece. Hot smoke until 170F internal. Place a pan on the bottom of the
cooking chamber to catch the drippings (don't place the turkey in the pan.
Stick in the firebox (if you are using an offset) for a minute to crisp the
skin if necessary. Allow to rest while making pan gravy. Remove twine or net
or skewers and cut into thick medallions. Spoon gravy over and serve.

Bill

