Glazed Grilled Turkey - Barbecue

Submitted by Rita1652

"Cook until the meat thermometer registers 160 degrees F. Try this with chicken."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 4 -5 4 -5 lbs turkey wings or 4 -5 lbs turkey thighs
• 2 teaspoons coarse-ground pepper
• salt (to season)
• 1 teaspoon chili powder
• 1⁄4 teaspoon garlic powder
• 1 cup firmly packed brown sugar
• 5 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 tablespoons orange juice
• 1 orange, zest of
• 1 tablespoon cooking oil

directions

1. Heat one side of grill medium heat.
2. Brush drumsticks with cooking oil.
3. Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
4. Place the drumsticks on grill not directly over flame.
5. For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
6. Brush a little on turkey.
7. And continue to baste till done.
8. Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
9. Place on foil if turkey gets to brown.

Reviews

[Peter J]

Loved this glaze! I used 1/4 of the quantity for a 2lb turkey leg and that was ample and after sprinkling the spices rubbed them in and then spooned the glaze over the top to help prevent it rubbing off. It also added a really nice flavor to some roast potatoes.

 

[Hey Jude]

I did try this with 1 cut-up fryer-chicken! The glaze is really good, what a nice flavor....I had a little bit of a problem with technique. I sprinkled the chicken with the pepper, salt, chili powder and garlic powder, then placed it on the grill, I let it cook on indirect heat for about 10 minutes before putting on the glaze. I couldn't 'brush' it on the meat without wiping off the previously applied spices, you have to kind of 'dab' the glaze onto the chicken. Also, the amounts called for the glaze would be enough for about 3 chickens and, most likely 2-3 turkey breasts. I'm going to make this again because the flavor of the glaze was terrific, I'll just adjust the technique a bit and halve the recipe for the glaze (if I'm only doing 1-2 chickens)