BBQ Turkey Legs

Votes: 3

Time: 11 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 697, total fat 31 G., saturated fats 7 G., proteins 72 G., carbohydrates 33 G., fiber 2 G., cholesterol 292 mg, sodium 998 mg, sugar 27 G.

The beauty of this recipe is that you partially roast the turkey legs at home in the oven, which can be done a day ahead, so a hungry crowd at the grill doesn't have to wait long for a treat. Just before serving, the legs are grilled and glazed with barbecue sauce, giving them a rich flavor as if they'd been simmered over coals for hours. To present the legs beautifully, wrap the exposed bones in foil so they're easy to handle without plates or utensils.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 turkey drumsticks (about 7 kg total)
1/3 cup firmly packed light brown sugar
2 tbsp. chili powder
2 tbsp mustard powder
2 tsp garlic powder
1 teaspoon cayenne pepper
1.5 tbsp. barbecue sauce
Vegetable oil to grease the grill grate

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turkey, barbecue sauce, chili seasoning, mustard powder, garlic powder, ground cayenne pepper

Cooking the dish according to the recipe:

Make a dry brine the day before cooking.:

Place 2 racks on 2 rimmed baking sheets. In a bowl, combine the sugar, chili powder, mustard powder, garlic powder, cayenne pepper, and 1/2 teaspoon salt. Pat the turkey drumsticks dry. Place 2 drumsticks in a large, shallow bowl and generously coat with the dry brine, working it into every crevice. Transfer to one of the racks on the baking sheet.
Sprinkle and rub the remaining drumsticks with the dry brine and transfer them to racks. Sprinkle the drumsticks on the racks with the remaining dry brine. Refrigerate, uncovered, for at least 8 hours, or better yet, 24 hours.

Preheat oven to 350°F (175°C). Bake the drumsticks, rotating the baking sheets and rotating the pans halfway through, until golden brown and a meat thermometer inserted into the drumstick registers 205°F (95°C), about 2 hours.
Let cool to room temperature. Transfer the drumsticks to large zip-lock bags. The turkey can be cooked ahead of time and refrigerated for up to 24 hours.
Preheat a gas or charcoal grill to medium-high heat. If using a charcoal grill, place one chimney of burnt charcoal briquettes on one side of the grill. Place a drip pan on the other side to prevent grease from igniting. Follow the grill manufacturer's instructions for preheating.
Brush the grill grate with vegetable oil. Place the drumsticks on the grill (or over indirect heat if using a charcoal grill) and cook, turning and brushing with 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 in foil and serve the legs hot.

Note

If you have small turkey drumsticks, marinate them for a maximum of 6-8 hours.