Grilled Turkey Legs Food

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.

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 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.

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.

GRILLED TURKEY DRUMSTICKS

Steps:

• In a small bowl, combine the first nine ingredients. Brush drumsticks with butter mixture., Add wood chips to grill according to manufacturer's directions. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking.

GRILLED HULI HULI TURKEY DRUMSTICKS

Steps:

• Mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Pour remaining marinade into a large baking dish. Add drumsticks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain turkey, discarding marinade. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking. Baste often with reserved marinade during the last 10 minutes. Let stand 15 minutes; garnish with green onions.