Place all marinade ingredients in a bowl and mix until combined.
Place marinade in a resealable bag with the turkey thighs, reserving a small portion to use for basting.
Marinate for no less than one hour, preferably overnight.
Heat BBQ to 400ºF (205ºC) and grill turkey thighs turning frequently and brushing with reserved marinade for 35-40 minutes or until a digital meat thermometer inserted deep into the meat away from bone, registers 165ºF (74ºC).
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Burrowing Owl 2009 Merlot
Small Talk’s Good Night Red
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Lake of Bays Spark House Red Ale
Alexander Keith’s Red Amber Ale
This dish needs a beer with more caramel to complement the bourbon and ketchup.
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