Grilled Turkey Legs With Spiced Marinade Recipes

GRILLED TURKEY LEGS SIGNATURE RECIPE

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.

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.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

HOT & SPICY TURKEY LEGS

Steps:

• Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.

TURKEY AND CHICKEN LEGS WITH MEDIEVAL MARINADE

Steps:

• Put the turkey and chicken legs into a large resealable plastic bag.
• In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
• Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
• Put the marinade into a small pot and cook over low heat, until reduced by half.
• Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
• Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.

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.

SPICED & GRILLED TURKEY

Steps:

• In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions rosemary, thyme and half of the garlic. Bring to a boil. Cook and stir 5 minutes. Remove from heat. Add cold water to cool the brine to room temperature., Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Remove turkey from brine, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin., Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.

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.

PERFECTLY JUICY GRILLED PORK CHOPS RECIPE

Steps:

• In a small bowl, mix together soy sauce, vegetable oil, honey, Dijon mustard, garlic, onion powder, and red pepper flakes to make a marinade.
• Place pork chops in a container or gallon-sized freezer bag and pour marinade on top.
• Place container in fridge and let pork chops marinate for at least 2 hours, preferably longer (up to 8 hours - the longer you can let it marinade, the more flavorful your pork chops will be).
• Preheat grill (or grill pan on stove top) to medium heat. Remove pork chops from the bag (discard marinade) and place pork chops on the grill. Grill for 6-8 minutes per side, until the outside is seared and the internal temperature reaches 145 degrees.
• Let pork chops rest for a few minutes before serving and enjoy!