This recipe is brought to you by Dr. BBQ aka Ray Lampe.
Ingredients
2 large turkey thighs, about 2 and ½ pounds total
Kosher salt
Black pepper
1 lime
3 Tablespoons olive oil
1 shallot, minced
2 garlic cloves, crushed
4 sprigs rosemary, leaves stripped from the stems
Instructions
- Remove the skin from the thighs. With a sharp knife, cut out the bones and any accompanying cartilage. Open the thighs, smooth side down and cut slashes in the thick muscles so they will cook evenly.
- Using the heel of your palm, pound lightly to flatten. Season liberally with salt and pepper on both sides.
- Lay the thighs in a shallow ceramic dish. Squeeze the juice from half of the lime over one side of both thighs. Drizzle half of the oil over the thighs. Sprinkle half of the shallot, garlic and rosemary over the thighs.
- Pat to make everything adhere to the thighs, them carefully flip them. Squeeze the other half of the lime juice over the thighs, then drizzle the remaining oil over them. Top with the remaining shallot, garlic and rosemary. Pat everything down, then cover and refrigerate for 4 to 12 hours, occasionally flipping them.
- Prepare the grill to cook direct over medium high heat. Place the thighs on the grill. There may be initial flare-ups, but the oil will dissipate and all will be fine. If the flames are too high just remove the thighs until they settle down.
- Grill, flipping occasionally for 2-25 minutes until the thighs are golden brown and cooked to an internal temperature of 180°.
- Remove from the grill to a cutting board and drizzle with a little more olive oil. Let rest for 5 minutes. Slice about ¼ inch thick. Serve with additional lime wedges and finishing salt if desired.
