Best Grilled Turkey Legs Recipes

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.

BRIANA'S GRILLED SMOKED TURKEY LEGS

Steps:

• 1. Add turkey legs to a large pot, cover with water and add in spices to season water. Cover pot with lid, bring to a boil, then simmer until legs become somewhat tender. NOTE: DEPENDING ON WHERE YOU BUY THE SMOKED LEGS FROM, SOME BRANDS TAKES A LOT LONGER TO COOK THAN OTHERS. BRIANA PREFER TO GET THE ONE THAT ARE CRYOVAC PACKAGES FROM WALMART, WHICH TAKES LESS TIME TO COOK.
• 2. Once tender, remove the legs from the water, and add to a large 9X12 size disposable aluminum pan. Add in the chopped veggies.
• 3. Pull the outer skin of the legs back and brush with softened butter, then pull the outer skin back over the legs. SPRINKLE LEGS with additional seasoning, garlic powder, onion powder, and steak seasoning.
• 4. Pour about 1 1/2-2 cups of the turkey liquid over the veggies. Then cover the pan tightly with foil.Place pan on hot grill and allow to cook until vegetables are tender, about and hour or so.
• 5. If desired remove legs from pan and place directly on grill grate, and alow the outer skin of the turkey lgs to get crispy on the outside, about 15-20 minutes, or so or as desired. The vegetables in the pan are outstanding with all the flavors from the turkey.

GRILLED TURKEY LEGS

Steps:

• 1. 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 your 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. You can also add smoking woods to add aromatic wood smoke flavor. 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. Check the doneness with a meat thermometer or by cutting one turkey leg open if need be. When done, remove from the grill to a platter or plate and cover in foil to rest about 10 to 15 minutes.

GRILLED CHIPOTLE TURKEY LEGS

Steps:

• Whisk the zest and juice of 1 orange, the juice of 1 lemon, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons dried oregano, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 chopped chipotle in adobo sauce plus 1 tablespoon of the sauce, 2 minced garlic cloves, 1 teaspoon pepper, 1/2 teaspoon allspice and 1 tablespoon dark rum (optional). Season 2 turkey legs with salt; rub with the marinade, then refrigerate at least 2 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Place the turkey, skin-side up, on the cooler side of the grill; cover and grill until the meat is cooked halfway, 50 minutes. Turn and cook until the thigh reaches 170, 50 more minutes, moving the meat to direct heat during the last 10 minutes to brown the skin. Let rest for 10 minutes before carving.