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these were very good!! mine were done in about 45 minutes so I definitely recommend checking them after 30 minutes with a thermometer to make sure they are done or else you will end up with very dry meat. mine were a little burnt since i wasn’t expecting them to cook so fast.
Elise, you wrote “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.”
After arranging the pieces in a foil lined pan, do you then cover the pan with foil or leave it uncovered? Won’t they dry out if left uncovered?
I’m dying to try this recipe after reading so many great reviews. But, I’d like to do it right but I don’t have a grill so I’ll be using the cast iron sear and oven slow cook method.
Hi PS, I would cook them uncovered. They still have their skins which will keep them from drying out. And you are cooking them at a low temp (probably 225°F to 250°F would be a better range).
Could you do this in a smoker instead of a grill and with chicken thighs rather than turkey?
I would say yes on both counts. ~Elise
Do you think this recipe/flavor combo could also be used in the slow cooker instead of the grill?
Yes, and this idea is the basis of our slow-cooked turkey with mustard. ~Elise
I have made this several times for small dinner parties and the response is always the same; LOVE! We’re a family that loves turkey and this is a superb recipe. My father despises mustard barbeque sauce but he devours this turkey like it’s his last meal.
I made this a few weeks ago. Used three large thighs and drumsticks respectively. I applied a poultry dry rub (recipe from Smoke & Spice) the night before and put them in the fridge. I cooked them the next day on our Big Green Egg, indirectly at about 225F for 3 1/2 hours. They were cooked over lump charcoal with a couple of chunks of Pecan and Cherry wood. I made the mustard sauce while the turkey was cooking. Delicious! A much better way of preparing turkey then the usually overcooked and dry turkey served at Thanksgiving.
Elise & Hank,OH MY GOSH! I just came home from a wonderful Father’s Day celebration with Dad. The day started with me driving Dad around a beautiful resort golf course in town while he swung a club and tried to look like he knew what he was doing. We followed that by heading back to the house where I made turkey legs for dinner. I followed the recipe almost to the T, except for using crushed red pepper instead of cayenne pepper in the sauce (couldn’t find cayenne when shopping), and it was DELICIOUS. Everybody raved about how wonderful it was! Dad was thrilled!
I did make one major mistake that I think your other readers should be aware of should they embark on a recipe such as this: Now Dad knows I know how to use his grill. :)
Thanks again. I’m sure I’ll be making this again soon.
Tried this on Sunday on the grill and it was outstanding–thanks! We cooked it for almost 2-1/2 hours, and the turkey was perfect–falling off the bone tender and juicey, and the sauce was fantastic. It’s going to be a regular on my barbeque. One thing to be careful about, though: because there’s sugar in the sauce, if you’re going to baste the turkey with the sauce for any length of time, be very careful to avoid flames and check the heat from time to time. Otherwise, after an hour or more even off the flame, the sauce may start to burn. A final searing with the sauce is a little risky. Also, consider whether you really want to leave the skin on; with the sauce, the skin becomes very soft, and not crisp.
I had a friend over for dinner last nite who is from SC, so I was really excited to make this for him. Turns out at the last minute, after I had told my son he could take my car to work and I was stranded at my house, I did not have any cider vinegar. I used a balsamic vinegar instead, and wow… it turned out phenomenal! The color was, um, not pretty – a very brown sludgy kind of color – but it tasted really good on our lovely country pork ribs, which we slow cooked on the backyard BBQ (our neighbors were commenting on the delicious smell, so we shared a rib or two ;-)). I do want to try the “real” recipe too, but I thought I would share that the balsamic is a good alternative to the cider. Also, I added a bit more cayenne pepper.
I tried this Saturday & it was great! Thanks so much for the recipe! I have been learning grilling for about a year since I got my gas grill. Your instructions for how to use indirect heat & the preparation hints solved several issues i’ve been having. I have never used a mustard based sauce, but this one got rave reviews from my family. Thanks again for the high quality recipes and presentation.
This looks delicious! I can’t wait to try it! :)
Unfortunately, we only rarely get decent turkey pieces where I live (in the Middle East), and I’d rather not have to buy a whole turkey (kind of expensive) to cut up. I’ve ever cut up a turkey before although I imagine it’s rather like cutting up an overgrown chicken.
To my question, would this recipe work with chicken legs/thighs/wings? Obviously cooking time would have to be reduced, but is there anything else I should keep an eye on?
Thank you =)
Yes, it would be great with chicken thighs, legs, and wings. ~Elise
This looks wonderful. Turning on the grill is better than heating up the house with the oven, and no pan to clean. I like mustard but I’m not a lover of it. Is the mustard the main flavor that stands out on the turkey?
No, oddly it isn’t the main flavor, at least to my taste. The sauce is tangy though. But when you slow cook over a smokey grill, you get a lot more smokey flavor getting into the turkey, and the sauce is just part of that overall flavor. If you were to use this sauce just as a sauce, over non-barbecued turkey, then yes, it might be a bit mustardy. ~Elise
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
@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.
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