Grilled Turkey Legs
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Great With Fresh Vegetables
  • 4 quarts of water
  • 1 cup of coarse kosher salt or sea salt
  • Basting Mixture (adjust the ingredients to your taste, more honey for sweeter, more Worchestershire and BBQ sauce for richer, more vinegar if you want it more tangy)
  • Honey
  • BBQ Sauce - You can use any bottled BBQ Sauce you like
  • Worchestershire sauce
  • Red Wine Vinegar
  • Salt, Pepper and olive oil
Prepare the brine solution of water, salt and sugar.  Double or half the ingredients for smaller or larger batches depending on how many turkey legs you are preparing.  You will need just enough to cover the turkey drumsticks completely.  Make sure to mix the salt and sugar in completely so that they are totally dissolved before adding the turkey leg.
In a large container pour the brine solution over the turkey drumsticks so that they are completely covered.  If necessary you can use a plate or bowl to weigh the legs down to keep them submerged.
Refrigerate for at least 4 hours and up to 24 hours, preferably overnight.  Take out about 1 hour before cooking to bring to room temperature.
Remove the turkey leg from the brine and pat dry.
Just before cooking, drizzle and rub with olive oil and season with salt and freshly cracked black pepper.
Prepare your grill for indirect heat grilling.  I also like to add smoking woods to add aromatic wood smoke flavor.
Prepare the basting mixture and mix completely so that honey and all the other ingredients are fully incorporated.  This can be done up to a day in advance and stored in the refrigerator.
Start grilling your BBQ turkey legs over indirect heat with your grill lid closed as much as possible.  Begin basting with the basting mixture frequently to begin developing a rich, dark caramelized glaze.
Turn the turkey drumsticks periodically and continue basting frequently.  Be sure to keep the lid closed between basting to retain heat and smoke.
Total cooking time will vary depending on your grill temperature but most turkey legs will only take about 20 to 30 minutes over moderate indirect heat.  If you are cooking over higher direct heat they may cook faster but be careful not to let them burn.  You can check the doneness with a meat thermometer or by cutting one turning leg open if need be.  However, after brining the turkey will be fairly resistant to over-cooking and will retain moisture well.
When done, remove from the grill to a platter or plate and cover in foil to rest about 10 to 15 minutes.

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