BBQ Turkey with Mustard Sauce

We’ve introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they’re an inexpensive source of protein. But no matter what time of year we’re having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not necessarily what you want in say, June.

In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn’t taste anything like Thanksgiving turkey, in a good way. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I’ve ever had.

BBQ Turkey with Mustard Sauce

BBQ Turkey with Mustard Sauce Recipe

  • Yield: Serves 4-8

Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.



  • 4 to 6 turkey legs and/or thighs, trimmed of excess fat
  • Salt
  • Vegetable oil

South Carolina Mustard BBQ Sauce:

  • 4 Tbsp butter
  • 1/2 onion, grated (use a box grater or cheese grater)
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup yellow mustard
  • 1 Tbsp dry mustard
  • 1 teaspoon cayenne
  • 1 bay leaf
  • Salt to taste


1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.

2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.

3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.

3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.

4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.

5 Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.

6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.

bbq-turkey-mustard-sauce-method-1-600 bbq-turkey-mustard-sauce-method-2-600

Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.

You can continue to baste with the sauce every 15 minutes or so until the meat is done.

7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.

Serve with extra sauce, and plenty of napkins!

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Showing 4 of 17 Comments

  • Mike M

    @Linda: Heh, we have that rule here too. But for some reason everyone has real grills anyway. I swear its like I am the only one that follows the freggin rules.

    Anyway, they make electric grills that normally the fire marshall would let you get away with. Have you thought about trying that?

  • Elaine

    How would you recommend making this if you do not have a grill? Someone above mentioned using a broiler – dumb Q, but that’s an oven feature, right? And if I were to use the broiler, would the temperature and time be the same? I’m not a chef, obviously… :) Thanks for any help anyone has!

    If I were to make this without a grill, I would sear the turkey pieces on a hot cast iron pan on the stove top first to get good browning. Then I would arrange the pieces in a foil lined roasting pan and slow cook them in the oven at 200°F to 225°F for as long as it took. You could use the oven broiler to sear the pieces first, but you’ll have more control on the stovetop. ~Elise

  • Liza (Jersey Cook)

    @Linda – you could also try a cast iron grill/griddle to put over the burners on your stove. It’s super heavy, but it gives you those beautiful grill marks with a nice char and even cooking.

  • sensiblecooking

    My great fear with turkey is it always is under cooked or over cooked. Do you have any time suggestions for making this Turkey in oven instead of grill.

    It’s really hard to gauge, it completely depends on how big the pieces are and the oven set up you have. We ended up cooking these pieces on the grill for about 2 1/2 hours, at a temp of I would guess about 200°F after the initial sear. Err on the side of undercooking, because you can always put it back in the oven (at a higher heat if necessary in a hurry) or even the microwave if it’s not cooked enough. ~Elise

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