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To make the marinade, whisk together the olive oil, mustard, garlic, orange juice, vinegar, chile flakes and salt in a medium bowl. Place the turkey legs in a 2-gallon Zip Loc bag and add the marinade. Place in the fridge and marinate for a minimum of 24 hours. Remove, and use any remaining marinade to baste during first 10 minutes of cooking only.
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Preheat your grill for high temperature cooking and make sure to lightly oil the grate. Fill a large pot with the soda, sugar, hot sauce, pepper, pepper flakes and the onion slices. Then add the turkey legs and bring the mixture to a boil. Cook the mixture for 30-45 minutes, just until the legs reach an internal temperature of 180°F.
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Once the turkey legs reach an internal temperature of 170°F - 175°F degrees, remove them from the grill and let them rest for 5 minutes before serving. Note from the author: "Grilled butterflied turkey legs with lemon butter sauce - crispy, buttery, handheld meat on a stick.
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Place a drip pan beneath the grates where there are no coals. If you have a gas grill, preheat half your grill to 350°F. Sear the Drumsticks: Put the turkey legs over the hot coals or lit part of your gas grill to sear each side of the drumsticks for three minutes. Start Grilling: After searing your turkey legs, move them to the unlit part of.
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In a large stockpot or container, combine water, kosher salt, and sugar. Stir until completely dissolved. Place turkey legs in the brine until completely submerged. Cover and refrigerate for about 4 to 6 hours. Drain turkey from the brine, and rinse inside and out under cool running water. Pat dry with a paper towel.
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Step 2: Grill the turkey legs. Preheat a gas or charcoal grill for indirect medium heat. Add the wood chips to the grill according to the manufacturer's directions. Place the turkey on a greased grill rack. Grill, covered, for 40 to 45 minutes or until a thermometer reads 175°F in the thickest part of the turkey leg.
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While the turkey legs are grilling, set a small pot on the grill next to the legs. Add the butter, lemon juice, lemon zest and minced garlic. Once the legs have been on for 20 minutes, start basting them with that lemon butter. After about 30 minutes, the legs will reach an internal temperature of 165F degrees.
Grilled Turkey Leg Recipe {Perfect for Father's Day}
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).
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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.
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1/2 teaspoon of Cayenne pepper (if you want a kick) Instructions. Lightly oil your grill. Preheat to med-high heat. Lightly coat each turkey leg with the oil, season with salt & pepper, then place them on your grill. Allow the legs to cook on the grill 4-5 minutes per side or until they get a few char marks.
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Resting allows the juices to redistribute within the meat, making it juicier and more flavorful. Tent the turkey legs with foil and let them rest for about 5 minutes before serving. Serving Suggestions: (Grilled Turkey Legs) Grilled turkey legs pair perfectly with various side dishes such as coleslaw, grilled vegetables, cornbread, or mashed.
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Bring up to a steady 250F. Add turkey legs to smoker and let cook for 2.5-3 hours or until internal temperature is 175F. When close to finished, pull turkey legs off and lather with Range Style BBQ Sauce. Place back on smoker for 10 minutes to carmelize. Pull turkey legs off smoker, let rest for 10 minutes and enjoy!
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Rotate the legs a quarter turn every 5 minutes to sear the outside of the legs. Turn the grill down to 300° F (indirect heat) and cook until the internal temperature is 165° F. Continue to rotate legs every 5 minutes while cooking. Remove from the grill and allow them to rest for 5-10 minutes before serving.
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Preheat the grill to 400 degrees F, and then spray the turkey legs to come to room temperature. Set the legs on the grill, rotating them a quarter turn every five minutes. Turn the grill to 300 degrees F and cook until the internal temperature is 165 degrees F. Rotate the legs every five minutes while cooking.
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Preheat grill to 300°F. Place turkey legs on the grill and sear on each side for approximately 3 minutes. Brush each turkey leg with KC Masterpiece Hickory Brown Sugar Barbecue Sauce. Close the grill lid and grill for approximately 50 minutes, rotating/turning and re-basting each leg with barbecue sauce every 20 minutes.
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The Grilling Process. Place the seasoned turkey legs on the grill over indirect heat. Close the lid and let them cook for about 25-30 minutes. After that, move the turkey legs to the direct heat zone and cook for another 5-10 minutes, turning them occasionally to ensure even browning. Use a meat thermometer to check for doneness.
