Grilled Chipotle Turkey Legs Recipes

GRILLED SPICY CHIPOTLE BARBECUE TURKEY DRUMSTICKS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
• Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
• Serve drumsticks with reserved 3 tablespoons sauce.

GRILLED CHIPOTLE TURKEY LEGS

Steps:

• Whisk the zest and juice of 1 orange, the juice of 1 lemon, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons dried oregano, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 chopped chipotle in adobo sauce plus 1 tablespoon of the sauce, 2 minced garlic cloves, 1 teaspoon pepper, 1/2 teaspoon allspice and 1 tablespoon dark rum (optional). Season 2 turkey legs with salt; rub with the marinade, then refrigerate at least 2 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Place the turkey, skin-side up, on the cooler side of the grill; cover and grill until the meat is cooked halfway, 50 minutes. Turn and cook until the thigh reaches 170, 50 more minutes, moving the meat to direct heat during the last 10 minutes to brown the skin. Let rest for 10 minutes before carving.

BBQ TURKEY DRUMSTICKS WITH CHIPOTLE GLAZE

Steps:

• Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight).
• Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
• Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C).
• Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours.
• Before serving, brush the drumsticks with pureed chipotles.

BBQ TURKEY DRUMSTICKS WITH CHIPOTLE GLAZE

Steps:

• Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight).
• Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
• Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C).
• Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours.
• Before serving, brush the drumsticks with pureed chipotles.

GRILLED TURKEY LEGS

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.

CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW

Steps:

• Preheat oven to 325°F.
• Remove turkey skin.
• Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
• Add garlic and spices and cook, stirring, 1 minute.
• Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
• Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
• Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
• Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
• Spoon mixture into slider rolls and top with slaw.

GRILLED TURKEY DRUMSTICKS

Steps:

• Place turkey drumsticks in a large shallow dish.
• Combine remaining ingredients, stirring well.
• Pour over drumsticks, cover and marinate in refrigerator 8 hours, turning drumsticks occasionally.
• Drain drumsticks, reserving marinade.
• Wrap each drumstick and 1/4 cup marinade in heavy-duty aluminum foil.
• Grill over medium coals 1 hour, turning after 30 minutes.
• Remove foil, reserving marinade.
• Return drumsticks to grill, and continue cooking 30-40 minutes, basting frequently with reserved marinade.

ROASTED BARBECUED TURKEY LEGS

Steps:

• Place the turkey legs into a 4 quart pressure cooker over medium-high heat. Pour in just enough water to cover them. Sprinkle chicken bouillon granules over the water, and stir to dissolve a little. Place the lid on the cooker, and bring up to full pressure. Cook for about 5 minutes.
• While the turkey is cooking, preheat your oven's broiler. After the time is up on the turkey, remove from the heat. Run cold water over the top of the cooker to help release the pressure, and open the lid. Place the turkey legs on a broiling pan or roasting pan.
• Broil the turkey legs for 10 to 15 minutes, until the skin is brown and crispy. Brush the legs with barbeque sauce towards the end of cooking. Serve with remaining sauce on the side.