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1
Pull off turkey skin and freeze in a small resealable plastic bag.
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2
(You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings.)
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3
Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
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4
Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
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5
Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish.
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6
Cover the dish and marinate the thighs, chilled, at least 2 hours.
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7
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
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8
Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170F, 15 to 25 minutes.
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9
Transfer to a platter and let stand 5 to 10 minutes before slicing.
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10
Charcoal Grilling Instructions: Open vents on bottom of grill.
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11
Light a large chimney starter full of charcoal (preferably hardwood).
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12
For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
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13
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off.
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14
It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
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15
Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
