Smoky Maple-glazed Turkey Thighs with Apple Coleslaw
Prep Time 10 minutes
Cook Time 45 minutes
2 turkey legs (approx 1kg per leg)
4 tablespoons maple syrup
1 teaspoon Dijon mustard
1 teaspoon paprika
40g unsalted butter
1 tablespoon cider vinegar
For the apple coleslaw
2 crunchy apples, such as Braeburn, cored
¼ small red cabbage, cored and very finely sliced
½ small red onion, peeled and very finely sliced
2 tablespoons cider vinegar
Small bunch chives, finely chopped
Large pinch sugar
1 teaspoon olive oil
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Cooking turkey legs is a lot simpler and faster than a whole turkey and they take on a great smoky flavour using the Outback Smoke Box accessory. The sweet-sharp coleslaw makes a fresh, crunchy accompaniment and both make great leftovers sandwiches!
1. Light two gas burners on the Jupiter Outback BBQ, set the heat to medium and close the lid - you are looking for a temp of 180-200C.
2. Meanwhile, combine the butter, maple syrup, mustard, paprika and cider vinegar in a small saucepan.
3. Bring to the boil, stir and let everything bubble until reduced by a third. Cover and set aside. Resist the urge to taste this as it will be very hot!
4. Rub the turkey legs with a little oil and season well with salt and pepper.
5. Brown the turkey legs briefly over the hot side of the BBQ to crisp up the skin.
6. Fill the smoke box with wood chips of your choice and place on the lit side of the grill. Place the turkey legs on the opposite side and close the lid.
7. Cook for around 45 minutes, brushing regularly with the glaze. Continue until cooked through, or a probe thermometer reads 74C.
8. While the turkey is cooking, make the coleslaw by combining the cabbage and vinegar with a generous pinch of salt and scrunching with your hands to soften it. Add the remaining ingredients, mix well and set aside.
9. Serve the glazed turkey legs with plenty of the coleslaw.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.