recipe
Honey and Spice Grilled Turkey Legs
5.0
These bird legs have been a favorite of family barbeques for years. Not only are they incredibly flavorful, but they’re fun to eat!When preparing this dish, I like to imagine myself as a knight at the Round Table in King Arthur’s days of glory, spinning yarns of battle, rejoicing in the fellowship of my brothers, singing songs of the land, danc...
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Ingredients
1/4
cup table salt
1/4
cup sugar
3
cups warm water
4
turkey legs
4
tablespoons olive oil, plus additional for basting
3
tablespoons chili powder
1
tablespoon garlic powder
1
tablespoon paprika
1/2
tablespoons ground allspice
1/2
tablespoons ground cumin
 
Kosher salt and fresh ground pepper, to taste
1/2
cup honey
1/2
cup light brown sugar
2-4
alder wood planks, soaked in water approximately 20-30 minutes
Directions
1
To create the brine, dissolve the salt and sugar into the water. Mix thoroughly and then let the brine cool to room temperature.
2
Immerse the turkey legs in brine, cover container and refrigerate for 12-24 hours.
3
Remove the turkey legs from the brine, thoroughly rinse under cold water, and pat dry. Discard brine.
4
Place the legs back in the refrigerator for one hour, uncovered, to additionally dry and tighten the skin.
5
Pulse the olive oil, chili powder, garlic powder, paprika, allspice, cumin, salt and pepper in a food processor to create the rub. Set aside.
6
In small bowl, whisk the brown sugar and honey. Set aside.
7
Preheat the grill to medium, 300-400°F, using indirect cooking (one side of the grill off).
8
Liberally massage the dry rub into the turkey and allow 20 minutes for the turkey to rest at room temperature before taking to the grill.
9
Over direct heat, sear the turkey legs for 3-4 minutes per quarter turn.
10
Lay the alder wood planks over indirect heat, then place turkey legs over the planks and baste intermittently with oil.
11
Grill turkey over planks for 45 minutes to an hour, or until the internal temperature reaches 175°F.
12
In last 15 minutes of grilling brush the brown sugar-honey mixture over the legs.
13
Remove from the grill and place under a tin foil tent for five minutes. The internal temperature of the legs will rise to a serving temperature of 180°F.
14
Lightly brush with honey, season to taste, plate, and serve immediately.
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