Asian Bbq Turkey Drumsticks Food

BARBECUED TURKEY LEGS

Steps:

• The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
• Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
• Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
• Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm.

BARBECUE CHICKEN DRUMSTICKS

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

BARBECUED TURKEY DRUMSTICKS

Steps:

• Arrange drumsticks in a casserole dish; salt, pepper and add 1/2 cup water.
• Cover tightly and bake at 350°F for 2- 2 1/2 hours.
• Heat oven to 425°F.
• Melt butter in baking pan; turn drumsticks in butter and bake, uncovered for 15 minutes.
• Reduce heat to 350°F; mix catsup, brown sugar, dry mustard and nutmeg; pour over drumsticks.
• Bake uncovered 15 minutes more.

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.

OVEN-BARBECUED TURKEY DRUMSTICKS

Steps:

• Preheat oven to 350°. Stir together ketchup and next 6 ingredients in a 1-qt. saucepan over medium-high heat. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 minutes.
• Place drumsticks in an 11- x 7-inch baking dish. Pour 1 cup ketchup mixture evenly over drumsticks.
• Bake, covered, at 350° for 1 hour; uncover, top with remaining 1 cup sauce, and bake 30 more minutes or until fork tender.

ROASTED TURKEY DRUMSTICKS

Steps:

• In a small bowl, mix together the first 4 ingredients.
• Sprinkle mixture over the drumsticks; rub into the drumsticks with your fingers.
• Place turkey drumsticks in a large roasting pan.
• Cover and roast at 350 degrees for 50 minutes to 2 hours or until done.
• Mix together BBQ sauce and lime peel.
• Brush turkey drumsticks with BBQ sauce and continue baking for about 15-20 minutes, uncovered, or until heated through.

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.

BAKED BBQ TURKEY DRUMSTICKS

Steps:

• Preheat oven to 350°F.
• Use the TBSP of coconut oil and spread it all over the bottom of the pan.
• Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over.
• Finely dice red onion.
• Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir.
• Spoon sauce over turkey legs.
• Cover with foil.
• Bake 1 hour covered, turning legs after 30 minutes.
• Uncover legs and bake for an additional 15 minutes.
• To make it less fattening take off the skin.

DELICIOUS EASY ASIAN GRILLED DRUMSTICKS

Steps:

• In a bowl whisk together the first 8 ingredients.
• Add in green onions.
• Place the chicken drumsticks in a large resealable bag.
• Pour the marinade on top and seal bag; turn to coat evenly with marinade.
• Refrigerate for a minimum of 8 hours, turning occasionally.
• Set grill to medium heat.
• Remove the chicken and discard the marinade.
• Place the chicken on a baking sheet, and pat any excess marinade off with a paper towel.
• Rub the drumsticks with peanut oil on all sides.
• Season chicken with seasoned salt or white salt and pepper.
• Gill turning chicken until crispy and golden brown, or until the chicken is thoroughly cooked.