The perfect alternative to the Thanksgiving turkey for a small group of guests. Everything warm, wholesome and aeromatic.
Difficulty 3/5 Prep Time 20 MIN Cook Time 2 HRS Serves 4-6


4 turkey thighs
olive oil


1-litre of chicken stock
1/3 lb of butter
1/2 cup red onion
1/4 cup of garlic
2 tablespoons lemongrass
2 tablespoons ginger
2 teaspoons hot curry powder – 1 part chilli powder to 3 parts regular curry powder for similar results
1 teaspoon garam masala
Soya sauce to taste
lemon juice – squeeze


Preheat your Broil King Pellet grill to 300°F (149°C)

  1. Lightly oil the turkey thighs and grill them directly, no need to season them the sauce is fragrant enough.
  2. grill for up to 1.5 hours flipping every 20 minutes until the exterior is golden brown and the interior cooked to 170°F (77°C).
  3. Remove, let stand then chop into bite-sized pieces. Retain any crisp skin as a topping.
  4. In a saucepan add some butter, lemongrass, garlic, ginger and red onions. Sautee
  5. Sautee until golden brown and tender then add the garam masala and hot curry, reduce and simmer until fragrant.
  6. Add the chicken stock and reduce it to 1/4 the starting liquid volume.
  7. Add the turkey to the sauce then start adding butter small amount at a time, incorporate as you go.
  8. Simmer 10 minutes.
  9. Serve with rice or Naan.
  10. Enjoy!