GRILLED TURKEY LEGS SIGNATURE RECIPE
Grilled turkey legs are not exactly a complicated thing to serve friends and family. Just think of them as amped up chicken legs that offer more than enough mass to benefit from the wealth of flavor bestowed by either a brine or marinade.
Provided by cavetools
Categories Main Course
Number Of Ingredients 11
Steps:
- Prepare a brine by pouring the water, kosher salt and brown sugar into a vessel large enough for the number of legs you plan to cook.
- Make sure that the salt and sugar have completely dissolved before adding the legs.
- Adjust the ingredients based on how many legs you are fixing-shoot for just enough to fully cover the drumsticks.
- Feel free to use something like a bowl or a plate in order to keep the legs below the water level of the brine.
- Refrigerate the legs for anywhere between 4 and 24 hours.
- Remove them from the fridge 1 hour before you want to cook them, in order to bring them up to room temperature.
- Remove the legs from the brine and pat them dry.
- Right before you cook them, drizzle olive oil over each leg and rub in a mixture of salt and black pepper.
- Prepare your grill for indirect heating.
- Feel free to add some smoking wood for extra aroma.
- Prepare a basting mix of honey, vinegar, BBQ sauce and Worcestershire sauce and combine them all until it forms an even consistency.
- You can do this up to a day ahead of when you plan to cook the legs, storing it in the fridge until it is time to use it.
- Begin grilling the legs with the grill's lid as closed as you can have it.
- Begin basting with the mix from the previous step on a frequent, regular basis so that the legs become covered in a rich, dark glaze of caramelization.
- Turn the legs every so often, continuing to baste.
- Make sure that you keep the lid closed between basting sessions in order to keep as much heat and smoke trapped within as possible.
- While individual cooking times can vary, most legs only need 20-30 minutes of indirect heat, at a moderate temperature, to be done.
- Cooking on high temperatures may finish the legs quicker, but also increases the risk of burning the legs.
- Check for doneness by either using a meat thermometer or making a cut into one leg.
- The good news is that brining mitigates most of the risk of overcooking while also keeping the legs nice and moist.
- Once the legs are done, take them off the grill and onto a serving dish.
- Cover with foil and allow them to rest for 10-15 minutes.
Nutrition Facts : Calories 192 kcal, ServingSize 113 g
GRILLED TURKEY LEGS
These spicy turkey legs are sweet and hot--just like the smoked turkey legs you get at the fair or theme park!
Provided by Tony B
Categories Meat and Poultry Recipes Turkey Legs
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).
- Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 53 g, Cholesterol 118.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 49.4 g, SaturatedFat 2.9 g, Sodium 759.2 mg, Sugar 12.4 g
GRILLED BBQ TURKEY LEGS RECIPE
Grilled BBQ Turkey Legs for a non-traditional Thanksgiving feast!
Provided by Dine & Dish
Categories Main
Time 1h
Number Of Ingredients 8
Steps:
- Whisk together salt, black pepper, chili powder, garlic salt, cumin and flour in a shallow bowl.
- Lightly dredge each turkey leg through the seasoning mixture. Shake off excess.
- Brush grill grate lightly with oil to prevent turkey from sticking.
- Preheat grill to 300°F.
- Place turkey legs on the grill and sear on each side for approximately 3 minutes.
- Brush each turkey leg with KC Masterpiece Hickory Brown Sugar Barbecue Sauce. Close the grill lid and grill for approximately 50 minutes, rotating/turning and re-basting each leg with barbecue sauce every 20 minutes.
- Turkey legs are done cooking when an internal temperature of 180°F is reached.
- Remove turkey legs from the grill, baste one last time with remaining barbecue sauce and serve, hot.
BRIANA'S GRILLED SMOKED TURKEY LEGS
This Is the recipe my daughter Briana uses to cook her smoked turkey legs. Personally I had never made them on the grill until she shared this recipe with me. I must say they sure are very tasty. I think next time I will quarter some potatoes & add to the vegetables, because the broth really does add lots of flavor to the...
Provided by Rose Mary Mogan
Categories Turkey
Time 2h25m
Number Of Ingredients 7
Steps:
- 1. Add turkey legs to a large pot, cover with water and add in spices to season water. Cover pot with lid, bring to a boil, then simmer until legs become somewhat tender. NOTE: DEPENDING ON WHERE YOU BUY THE SMOKED LEGS FROM, SOME BRANDS TAKES A LOT LONGER TO COOK THAN OTHERS. BRIANA PREFER TO GET THE ONE THAT ARE CRYOVAC PACKAGES FROM WALMART, WHICH TAKES LESS TIME TO COOK.
- 2. Once tender, remove the legs from the water, and add to a large 9X12 size disposable aluminum pan. Add in the chopped veggies.
- 3. Pull the outer skin of the legs back and brush with softened butter, then pull the outer skin back over the legs. SPRINKLE LEGS with additional seasoning, garlic powder, onion powder, and steak seasoning.
- 4. Pour about 1 1/2-2 cups of the turkey liquid over the veggies. Then cover the pan tightly with foil.Place pan on hot grill and allow to cook until vegetables are tender, about and hour or so.
- 5. If desired remove legs from pan and place directly on grill grate, and alow the outer skin of the turkey lgs to get crispy on the outside, about 15-20 minutes, or so or as desired. The vegetables in the pan are outstanding with all the flavors from the turkey.
GRILLED TURKEY LEGS WITH SPICED MARINADE
Grilled Turkey Legs With Spiced Marinade is the perfect recipe to make this summer. They're marinated in olive oil, paprika, garlic, and other spices, then grilled to perfection. And they're bigger than chicken drumsticks, which means more meat to serve up to a hungry family!
Provided by Jacqui
Categories Dinner
Time 1h40m
Number Of Ingredients 13
Steps:
- In a small bowl whisk together olive oil, vinegar, sugar, and spices (paprika, basil, salt, garlic, mustard powder, cinnamon, cayenne, onion powder, and turmeric).
- Place turkey legs in a plastic bag. Pour marinade into bag, and seal it tightly. Shake bag until turkey legs are coated in marinade. Refrigerate 1-2 hours.
- Preheat grill to medium-high heat (about 350°F)
- Remove turkey legs from bag and place on grill. Close grill and cook about 10-15 minutes (or until they have nice grill marks on them). Turn legs over, close grill and allow to cook an additional 10-15 minutes.
- Move turkey legs to indirect heat (a place on the grill where they are not directly over the fire). Close grill and allow them to cook an additional 10-15 minutes, or until they reach an internal temperate of 165°F.
Nutrition Facts : Calories 290 kcal, Carbohydrate 2 g, Protein 31 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 101 mg, Sodium 547 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
BRINED TURKEY THIGHS
You don't need to cook enough meat to serve a small army to enjoy the taste of turkey. These grilled turkey thighs are just right for a family dinner and the meat is nice and moist thanks to a quick brining. Don't forget to pass our Mustard Barbeque Sauce around the table!
Categories Barbecue,Mains
Yield Serves 6.
Number Of Ingredients 13
Steps:
- To prepare brine, combine water, salt, sugar, thyme and bay leaves in a medium saucepan. Bring to a boil.
- Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and cool slightly.
- Pour brine into a heatproof bowl and cool to room temperature, stirring occasionally. Refrigerate until cold.
- Pour brine into an extra-large heavy zip-lock plastic bag. Submerge turkey thighs in brine, adding cold water if necessary to cover turkey. Seal bag and place in a large food-safe container. Refrigerate for 4 hours.
- Remove turkey from brine; discard brine, thyme and bay leaves. Rinse turkey under cold running water and pat dry. Combine sage, mustard, garlic powder, coriander, cumin and pepper; spread mixture over both sides of turkey thighs.
- Grill turkey over medium heat on natural gas barbecue until a meat thermometer inserted into thickest part of thighs registers 180 - 185ºF, about 15 - 20 minutes per side.
- Serve with Mustard Barbecue Sauce.
Nutrition Facts : Calories 690 calories, 32.6 g fat, 92.3 g protein, 0.9 g carbohydrate, 0.2 g fibre, 1330 mg sodium *Ingredient not included in nutritional analysis.
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