Shake ‘n Bake Plank-Grilled Turkey Thighs
Prep time: 20 minutes
Marinating time: 4 hours
Grill time: 30-40 minutes
Makes: 4 servings
- 1 cup (250 mL) buttermilk
- 1 cup (250 mL) mayonnaise
- 1 cup (250 mL) sour cream
- 1 tsp (5 mL) coarsely ground black pepper
- 1 tbsp (15 mL) dried oregano or ¼ cup (60 ml) fresh chopped oregano
- 6 cloves garlic, chopped
- ¼ tsp (1.5 mL) cayenne pepper
- 1 tsp (5mL) sea salt
- 4 Ontario turkey thighs, deboned (approximately 2/3 to 3/4 lb /300-400 g) each
- 1 large egg
- 2 cups (500 mL) panko breadcrumbs
- 2 cups (500 mL) crushed sour cream and onion potato chips
- 1 cup (250 mL) shredded Parmesan cheese
Note: You will require a 2½ inch thick x 10 inches long x 8 inches (6 x 25 x 20 cm) wide Oak or Maple hardwood grilling plank, soaked in water for minimum 1 hour
In a bowl whisk together buttermilk, mayonnaise, sour cream , black pepper, oregano, garlic, cayenne pepper and salt. Divide into 2 equal parts, approximately 1-½ cups (375 mL) portions. Cover one portion and refrigerate until required and leave the remaining marinade in the bowl. Set aside.
Rinse turkey thighs under cold running water and pat dry. Place one-turkey thigh skin side up onto a cutting board. Using the tip of a sharp knife (boning or paring knives suggested) cut along the length of the thighbone. Carefully cut around the bone to remove it. Repeat with remaining turkey thighs. Discard turkey bones. Cut each turkey thigh into 2 equal pieces, this will make it easier to handle and allow the turkey to cook faster and more evenly.
Place cut turkey thighs into the buttermilk marinade, turning evenly to coat each of the turkey thighs. Cover and refrigerate for 4 hours to marinate.
Take the reserved marinade and pour into a large bowl and add one egg. Whisk and set aside.
In a large self-sealing plastic bag combine the panko breadcrumbs, crushed sour cream and onion potato chips and Parmesan cheese.
Drain water from grilling planks and set planks aside.
Remove thighs from marinade. Dip turkey thighs into the egg/buttermilk batter coating evenly. Carefully remove and place into the breading potato chip mixture. Shake it up to evenly coat. Remove thighs and press firmly with your hands so that the breading adheres.
Place onto grilling plank and repeat with remaining marinated turkey thighs, placing 4 pieces of breaded turkey thighs per plank, evenly spaced.
Preheat grill to 400°F (200°C).
Plank grill the turkey thighs with the lid closed for 30-40 minutes until fully cooked and the breading crisp and golden brown or until internal temperature of 160°F (75°C).
Note: During cooking check occasionally to ensure the plank is not on fire. If it catches fire, reduce heat and spritz with a little cold water, close lid and continue to cook.
Remove turkey thighs from grill. Set aside and let rest for 5 minutes. Serve immediately.
Source: Chef Ted Reader for Ontario Turkey (ontarioturkey.ca)