How To make Grilled Turkey Legs
Ingredients
2
li
carbonated beverage, bottle, lemon-lime flavored
2
tablespoon
sugar
2
tablespoon
hot sauce
1
tablespoon
red pepper flakes, crushed
1
tablespoon
black pepper
1
each
onion, sweet, sliced
4
each
turkey legs
2
tablespoon
honey
1
tablespoon
steak seasoning
Directions:
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).
Preheat an outdoor grill for high heat, and lightly oil grate. 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.
Calories 495
Protein 49.4g
Total Fat 9.6g
Sodium 759mg
Cholesterol 119mg
Carbohydrates 52.7g
Fiber 1.8g
How To make Grilled Turkey Legs's Videos
Air Fryer Turkey Leg Experiment
I put the turkey legs in for 400 degrees Fahrenheit for 24 minutes, flipping with about 10 minutes left
#shorts #AirFryer #TurkeyLeg #CookingExperiment
Smoked Turkey Legs | Lone Star Grillz Vertical Offset Smoker
Smoked Turkey Legs | Lone Star Grillz Vertical Offset Smoker
Big Mike's channel - youtube.com/bzcooks
Turkey Leg Brine
4 cups Water
1/4 cup Kosher Salt
1/4 cup Dark Brown Sugar
1 tsp finely ground Black Pepper
1 tsp Onion Powder
Add Ice to your brine and keep cold for 8 hours min up to overnight!
Turkey Leg Rub Ingredients (4 legs)
2 Tablespoons onion powder
2 Tablespoons sweet paprika
1 Tablespoon coarse ground black pepper
1 teaspoon garlic powder
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Barbecued Turkey Legs | Food Network
These massive barbecued bird legs are a tailgating tradition.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Barbecued Turkey Legs
Recipe courtesy of Food Network Kitchen
Total: 11 hr 40 min
Active: 40 min
Yield: 8 turkey legs
Level: Intermediate
Ingredients
1/3 cup packed light brown sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 teaspoons garlic powder
1 teaspoon cayenne
Kosher salt
8 turkey drumsticks (about 16 pounds total)
Vegetable oil, for oiling the grill grates
1 1/2 cups store-bought barbecue sauce
Directions
The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the 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-end of each drumstick with foil and serve while warm.
Cook's Note
If your turkey legs are on the smaller side, dry brine for 6 to 8 hours, not overnight.
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Barbecued Turkey Legs | Food Network
Easy Roasted Turkey Legs | Supergolden Bakes
Easy Roasted Turkey Legs – tender and juicy turkey for lovers of dark meat! These perfectly seasoned oven-roasted turkey legs are a great alternative to roasting a whole turkey.
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The Perfect Thanksgiving Turkey
The Perfect Thanksgiving Turkey
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
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Smoked Turkey Legs
We have all had smoked turkey legs at Disney, state or county fair. I wanted to replicate and improve on that in my own backyard. This was one of the most fun cooks we have had in recent memory, so I highly recommend you try this. Our kids really enjoyed it!
Recipe:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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