Summer is coming to a close and I am back with Canadian Turkey to bring you the last part of my grilling series! These grilled curry turkey thighs can be made using homemade or store-bought sauce! Let's dive into our last grilling technique (and cut of turkey!)
This is a sponsored post. I was fortunate enough to receive monetary compensation and/or products from Canadian Turkey. Though compensation was received, all opinions are my own and I would not recommend a product that I did not enjoy.
This is it! It is my last recipe for Canadian Turkey for our four part grilling series!
Here are the other three recipes:
Appetizer: Grilled Sriracha Turkey Drumsticks (turkey wings are great, too!)
Main: Grilled Herbes de Provence Turkey (Beer Can Turkey)
Salad: Grilled Turkey Caprese Salad
And today's recipe is our side dish: Grilled Curry Turkey Thighs!
Okay, I feel this is another main dish recipe, however, you can serve the thighs fully intact alongside the main with no issues 🙂
Since it is later into summer now, I figure showing you a recipe that can also be made on your stove top or oven is ideal. Especially with back-to-school now on our minds we want a comforting, hearty dish!
I went with a homemade curry sauce (or my interpretation of one,) however, if you have a favorite brand, feel free to use it! My curry does take a bit of cooking time, but it is really easy in the end! Just lots of simmering (which, to me, is essential when it comes to sauces and soups!)
Let's talk turkey thighs!
As you can tell, I have not covered ALL the turkey cuts available. Turkey sausages, turkey bacon, turkey wings, and so much more! But let's be honest, this is a great start!
When it came to planning, I knew these turkey thighs would need to have their skin removed. With the grilled sriracha turkey drumsticks there was opportunity for the skin to crisp. And the same can be said for these turkey thighs, however, knowing that they would be simmering in a curry sauce, I was afraid the skin would lose its crispiness. Removing the skin is not hard and takes a few minutes at most!
Then it was easy-peasy from there! Preheat your cast iron skillet over medium-high heat (around 400-450F), throw in some butter, and sear those thighs! Even though they don't have skin on them, you still want to get that nice brown coloring 🙂
Since these grilled curry turkey thighs are a side dish and great on their own, no other steps are required. However, I felt BBQing some potatoes to go with the meat would make for a great curry bowl! Bowl recipes are all the rage right now so why not hop onto the bandwagon 😉 Healthy, tasty, and great for meal prep! Meaning, back-to-school has become way more awesome!
Now, I hope this series has convinced you to grill more, especially with Canadian Turkey! Even during the cooler months, grilling is still a fun experience. You can also use cast iron grill pans on the stove top. This recipe transforms easily to a stove-top or oven meal, and one of the reasons I saved it for last! With back-to-school on our minds, people want quick and easy. I get the curry sauce is not exactly quick, but it holds great flavors AND can be made ahead of time! Store it in the freezer and you have curry any day of the year 🙂
📖 Recipe
Grilled Curry Turkey Thighs (Cast Iron Skillet)
Whether you go homemade or store-bought with the sauce, grilled turkey thighs are truly game-changing!
Ingredients
- 1.60 kg (3.5 lbs) bone-in turkey thighs, skin removed
- 2 tbsp. butter
- Salt and pepper
Homemade Curry
- 1.5 lbs onions, thinly sliced
- 2 ¼ lb fresh tomatoes, diced
- 1 large carrot, sliced
- ½ cup diced red peppers
- 2 tbsp. olive oil or butter
- 1 tbsp. whole coriander seeds (approximately ½ tbsp. ground)
- 1 tbsp. whole fenugreek seeds (approximately ½ tbsp. ground)
- 1 tbsp. whole green cardamom seeds (approximately ½ tbsp. ground)
- 1 tsp. ground cumin
- 2 tsp. ground turmeric
- ½ tsp. ground nutmeg
- 1 cup coconut milk
- Fresh cilantro for garnish if desired.
Instructions
- Heat a small frying pan over medium heat.
- Add coriander, fenugreek, cardamom, cumin, turmeric, and nutmeg. Toast, stirring often, until deepened in color and aromatic (5-10 minutes max.) Pour into mortar and pestle. Grind until all seeds are a fine powder (a coffee grinder works perfectly, too!)
Curry
- Melt butter or oil in a large saute pan over medium heat. Once bubbling, add in onions, carrot, and peppers. Cook for 10 minutes, or until softened. Move to a blender and puree. Return to stove-top, add tomatoes, curry seasoning, salt, and pepper. Cook for 1-2 hours (I recommend the two hours!) Stir in coconut milk, cook for few more minutes, and transfer to blender again to puree.
Grilling
- Preheat cast iron skillet on BBQ (aiming for 400-450F.) Add butter and once bubbling, add salt and peppered turkey thighs to the pan (meaty side down.) Cook for 15 minutes, or until nicely browned. Flip & cook for another 15 minutes. Stir in curry sauce (I went with just over 2 cups but feel free to add as much as you like!) Cook for 5-10 minutes, or until turkey thighs are fully cooked (165F.)
- Sprinkle with fresh cilantro if desired and serve! You can also turn this recipe into a meal bowl (serve over potatoes or rice.) Be sure to remove the meat from bone so it has a "shredded" appearance.
Notes
If you can't find whole seeds, use already ground seasonings (but reduce quantity by half: 1 tbsp. cardamom seeds would be roughly ½ tbsp. ground.) Butter is preferred for this recipe, but oil works, too (for a healthier option!)
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 659Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 184mgSodium: 320mgCarbohydrates: 36gFiber: 8gSugar: 16gProtein: 41g
This is a sponsored post. I was fortunate enough to receive monetary compensation and/or products from Canadian Turkey. Though compensation was received, all opinions are my own and I would not recommend a product that I did not enjoy.
Love these grilled curry turkey thighs?! Try some of these recipes:
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