I haven’t seen turkey thighs in the commissary until the other day. I picked up one package and decided that would be Sunday’s
cook. This morning I injected both with Louisiana Cajun Butter and hit the skins with some kosher salt to try and dry them out
some. They were put back into the refrigerator for a few hours.
I seasoned the thighs with Simply Marvelous Cherry rub and got a couple of bakers ready for the grill.
The bakers put onto the Performer, using KBB and a few chunks of cherry wood.
Potatoes took about an hour and a half to finish. The thighs were put on the grill skin side down to start.
Since my wife was out of town when I did my Bacon Jalapeno Popper Twice Baked potatoes, she requested that I make them.
Here they are getting ready to go back onto the grill. I used my smoked Pepper Jack cheese this time instead of the Colby/Monterrey
Jack I used last. I plan on putting them back on the grill while the turkey thighs are resting.
Thighs are done!
Potatoes back on the grill!
Potatoes are done!
Here’s your plate!
I definitely will be doing these again. Very flavorful, moist and with edible skin.
