1/2 - 1 bottle Sweet Sticky Icky, Bigfoot Bold or your favourite Bow Valley BBQ Sauce (divided)
Mac & cheese:
1/2 lb (250 g) dry macaroni or other small pasta shapes
1/4 cup butter
1/4 cup flour
2 ½ -3 cups milk
3-4 cups (about 250 g) grated aged cheddar
TIP: The turkey can be prepared up to three days ahead of time and reheated to serve on the mac & cheese, or try it on cornbread or soft buns with coleslaw!
Prepare your grill by preheating one side to high, and keeping the other side off so you can cook over indirect heat. Season the turkey thighs with salt and pepper and if you like, oil your grill grate.
Grill the turkey thighs over high heat, turning to brown them on all sides. Move over to the cooler side of the grill and close the lid. Cook for about an hour, then brush with your choice of Bow Valley Barbecue Sauce. Continue to cook for another half hour, or until the thighs reach an internal temperature of 170˚F. Cover with foil and set aside to rest.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to the package directions. Drain and set aside.
Return the empty pan to the heat and add the butter and flour. Whisk to combine as the butter melts and cook for a minute. Gradually whisk in about a cup of the milk, whisk until smooth and then add another 1 1/2 cups milk. Cook over medium heat, whisking often, until the mixture comes to a boil; let it boil gently for a minute or two, stirring constantly, until thickened. Add the remaining 1/2 cup milk if it seems too thick.
Stir in the cheese, remove from the heat and stir until the cheese melts and the sauce is smooth. Season with salt and pepper. Stir in the cooked pasta.
Remove the bones from the turkey and slice it or shred with two forks. Toss with a little more barbecue sauce if you like, and serve the turkey over the mac & cheese.
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