Barbecue Turkey Legs And Wings 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 TURKEY WINGS

Steps:

• Cut turkey wings into sections; discard wing tips. In a large shallow dish, combine remaining ingredients; add wing sections. Turn to coat; refrigerate, covered, 6-8 hours or overnight., Preheat oven to 350°. Drain and discard marinade from wings. Place wings in a greased 15x10x1-in. baking pan. Bake, uncovered, 50-60 minutes or until a thermometer reads 170° and turkey is tender.

COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE

Steps:

• For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
• Preheat the oven to 325 degrees F.
• Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
• For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.

BBQ SMOKED TURKEY WINGS

Steps:

• Cut the turkey wings into drumettes and flats; discard the wing tips. Soak apple wood chips in water for at least 30 minutes or up to 8 hours. Prepare a charcoal grill for cooking with indirect heat and bring the temperature to 250 degrees F.
• Stir together the paprika, brown sugar, cumin, chili powder, garlic powder, onion powder, mustard, salt and pepper in a bowl. Drizzle the wings with canola oil and liberally coat with the spice mix. (You may not need all of it.)
• Sprinkle the wood chips over the hot charcoals. Coat the grill grate with nonstick cooking spray. Place the wings over the unlit side of the grill. Close the grill lid and smoke the wings until they reach 165 degrees F, 1 hour 30 minutes to 2 hours. Remove the wings from the grill and let rest 10 minutes before serving.
• Serve with barbecue sauce on the side, if desired.

GEORGIA PEACH BBQ TURKEY WINGS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet. Set the oil remaining in the bowl aside. Roast until the wings reach an internal temperature of 165 degrees F and are golden brown and crispy, about 1 hour 20 minutes.
• Meanwhile, prepare the barbecue sauce: In a small saucepan over medium heat, pour in the oil remaining from the bowl the wings were tossed in. Add the shallot and garlic. Cook until softened, 3 to 5 minutes. Add the peaches, tomato paste and maple syrup. Cook, stirring frequently, until the mixture begins to caramelize. Pour in the stock and stir to combine. Reduce the heat to medium low. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the Worcestershire sauce and paprika. Use an immersion blender to puree the mixture until smooth. Add kosher salt to taste.
• Remove the wings from the oven and brush generously with the sauce. Return to the oven and broil for 3 minutes, until the sauce bubbles and begins to brown. Serve immediately garnished with parsley and with extra sauce as desired.

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.

OVEN BARBECUED TURKEY WINGS

Steps:

• In saucepan, melt butter. Add onion and garlic and cook until onion is soft.
• Stir in chili powder and cook one minute.
• Add ketchup, brown sugar, lemon juice, salt basil, pepper and Tabasco. Stirring constantly, bring sauce to a simmer.
• Remove from heat; set aside.
• Place turkey pieces in large roasting pan. Pour sauce evenly over pieces. Cover with foil and bake at 350°F for two hours.
• Remove foil and continue baking for 20 minutes.
• Remove turkey to serving platter. Skim excess fat from sauce in pan. Spoon sauce over turkey or serve separately. You will get one serving per wing.

BARBECUE TURKEY LEGS AND WINGS

Steps:

• Place turkey legs and wings in a large greased baking dish. Top with sweet onion and green pepper.
• Mix barbecue sauce, sugar, lemon juice or orange juice and lime juice; mix well. Pour over onion and turkey.
• Cover and bake 350°F for 60 minutes; uncover and finish baking until done.

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.

POT ROASTED TURKEY LEGS OR WINGS

Steps:

• Ingredient amounts are any amount you wish to use.
• This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads.
• Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg.
• Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour.
• Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour.
• Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender.
• (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.) Serve the turkey and veggies, counting exchanges for the portion used.
• After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads.
• Calculate the exchanges used according the the amount used.
• Low sodium diets- omit salt.
• low cholesterol diets, may be used as is.

GRILLED TURKEY WINGS

Steps:

• Place the turkey wings in a pot, cover with the water and bring to a boil. Cover the pan with a lid and boil the wings gently for 15 minutes, then set them aside in the broth until ready to grill.
• To make the grilling sauce, mix together all the remaining ingredients and set side. You should have about 1/2 cup.
• When ready to grill, remove the wings from the broth (freezing the stock for future use in soup or stew), place them on a grill (preferably with a cover) over medium-high to high heat, cover and grill for about 12 minutes. Turn the wings over (the underside should be nicely browned) and brush them with the sauce. Grill, covered, for another 12 minutes. Turn again, brush with the sauce, and grill for another 5 minutes. The wings should be well browned on all sides.
• Arrange the wings on a serving platter, brush with the leftover grilling sauce, and either serve immediately or cool to lukewarm before serving.