main course | on the grill | turkey

Grilled Dijon Herb Infused Turkey Pieces

Prep Time: 15 minutes Cooking Time: 54-60 minutes 6-8 servings

Products Included In Recipe


3.3 lb | 1.5 kg Granny's turkey pieces; skin-on bone-in thighs, drumsticks and/or boneless skinless breast
1 tbsp | 15 ml Dijon mustard
1 tbsp | 15 ml extra virgin olive oil
1 tsp | 5 ml balsamic vinegar
3 tbsp | 45 ml fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped
1 tbsp | 15 ml garlic, finely chopped
1 tbsp | 15 ml shallot, finely chopped
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml fresh ground pepper


Preheat barbecue grill on high.
Mix mustard, oil, vinegar, herbs, garlic, shallots, salt and pepper in a large bowl. Coat turkey pieces well with mixture (pieces can be refrigerated for up to 24 hours at this point and then grilled).
Turn one section of the barbecue off, preferably the middle one if you have 3 sections. Place turkey thighs and drumsticks directly on this section of the grill to grill them over indirect heat leaving the other sections on high. Wrap boneless skinless breast loosely in parchment paper or foil and place it directly on the same part of the grill. Cook with lid on the barbecue.
Drumsticks should be turned once after 30 minutes. Pieces will be done in 45-60 minutes or when a thermometer probe reads 170°F (77°C)
Let parts rest in a warm place for 15-20 minutes before carving.

"One of the best things about using pieces instead of a whole bird is the control it gives you. You can pick and choose how much light or dark meat you need. At the same time, a perfectly cooked, juicy turkey breast can come off the grill early even if the legs need a little longer to cook. That’s not an option when preparing an entire turkey all at once."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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