All one does is put the turkey like so in a gas grill at 350f. In the roasting pan we use water, chicken stock and coarse chopped onion. Baste it often until the breast reads 160f and the thigh gives you a read of 180f.
We liberally dusted with Dizzy Pig's Swamp Venom.
And set to cooking them directly on a grid raised to the level of the seam.
After saucing them we grilled them for another 10 minutes and served them up hot. They were a great appetizer. Papa's wings are loved by all in our family and have become a standard pre-Thanksgiving treat in recent years.
Papa's BBQ Sauce:
2 Tbsp. onion chopped1+ Tbsp butter
1/2 cup ketchup
1/2 cup spicy ketchup
½ cup water
¼ cup brown sugar
3 Tbsp cider vinegar
1 Tbsp of honey
Sauté onions in butter until brown. Add remaining ingredients. Simmer for 15 minutes
Cousin Hannah, who doesn't really like restaurant wings, loves Papa's.
But wait! There's more. I'm very proud of Papa for more than just his wings. He also happens to be a crackerjack marksman with a crossbow and a conservationist who is serious about the problem with deer over population in North Carolina.
Just days before Thanksgiving he shot a doe, which he skinned and then took to a local butcher. They processed the meat. On Thanksgiving we got our first taste of the fresh venison. We cooked up some steaks.