Page 181 - Turkey Book from Meathead

lthough there are several distinctly dierent regional
styles of BBQ sauce in the US, the thick red stu is what most of us reach for when our spouse says “pick up some barbecue sauce, willya?”
We usually find sweet red sauces too bold for turkey with one notable exception: Legs. I think it works with the dark meat and skin. Check out this recipe below.
A ECUAS QBB CISSALC YTIC SASNAK