Grilled Turkey Thighs with Carolina MOP Sauce and Grilled Kale

Prep time 20 minutes       Cook time 30 minutes       Serves 6


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6 Butterball Bone-in Turkey Thighs1 Tbsp. mustard powder1 Tbsp. garlic powder1 Tbsp. onion powder1½ Tbsp. paprika

MOP sauce

1 can of Lager beer2 cups apple cider vinegar1⅓ cup brown sugar2 Tbsp. hot sauce2 Tbsp. Worcestershire2 Tbsp. mustard powder2 Tbsp. garlic powder2 Tbsp. onion powder3 Tbsp. paprika2 bunches curly kale, washed and dried6 corn on the cob, huskedbutter, salt and pepper to taste


  1. Combine mustard powder, garlic powder, onion powder and paprika.

  2. Rub mixture all over Butterball Turkey Thighs, set aside.
  3. Whisk together beer, apple cider vinegar, brown sugar, hot sauce, Worcestershire sauce, mustard powder, garlic powder, onion powder and paprika.
  4. Place Butterball Turkey Thighs on grill. Continuously apply MOP sauce to thighs while cooking. Turn Butterball Turkey Thighs regularly and continue to apply MOP sauce.
  5. Cook each side of Butterball Turkey Thighs until meat thermometer reads 165°F (74°C) approximately for 25-30 minutes on medium heat.
  6. Kale can be used to apply sauce if desired.
  7. Place kale on grill with MOP sauce until soft.
  8. Bring a pot of water to a boil. Add corn to boiling water for about 10 minutes or until soft.
  9. Remove corn from water and serve with butter, salt and pepper to taste.
  10. Enjoy alongside of the Butterball Turkey Thighs!

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