How to Barbecue Turkey Legs in Foil Our Everyday Life

Pat and dry the turkey legs, then season with salt and fresh ground pepper. Set aside. Mix together the ingredients for the homemade BBQ sauce. Separate the sauce into 2 bowls, use half for basting while grilling, and use the rest for dipping at dinner time!

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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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Watch how to make this recipe. 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.

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Preheat the grill. Combine salt and black pepper and season the turkey legs. Place turkey legs on the grill and cook over medium heat. Grill, covered for about 30 to 45 minutes or until nearly done. Turn occasionally. Begin basting with sauce during the last 15 to 20 minutes of cook time. Watch out for burning.

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Transfer the browned legs to a greased 13 x 9-inch baking pan. In a medium bowl, combine the BBQ sauce, fresh garlic (if using), water, onion, green pepper and the bouillon cube; spoon over the turkey. Cover the pan with heavy foil. Bake in a preheated 325 degree oven for 1 hour. Uncover; and bake for 1 hour, basting occasionally or until the.

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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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Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven.

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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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Instead, reheat grilled turkey legs in the oven by placing them in a covered dish. Covering the dish will prevent the legs from losing moisture and drying out while reheating. Coating the legs with stock, gravy, or butter can also keep the meat moist, but make sure to reheat with low heat for no more than 40 minutes to prevent them from drying.

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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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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.

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Place it in the refrigerator for 24 hours. Preheat your smoker to 225°F with any wood pellets you like (apple wood, maple, or cherry are best) Remove the turkey legs from the brine, rinse, and pat dry. Place the turkey legs on the smoker and cook for one hour or until they reach an internal temperature of 175°F.

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Place the blueberries, balsamic vinegar and maple syrup in a small sauce pot. Bring to a boil then reduce and simmer until the blueberries have broken down. Stirring occasionally while cooking, about 10-15 minutes. Add the garlic, shallots and red pepper flakes, stir and continue cooking for 5-7 more minutes.

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Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours. Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process. Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke. Spray the outside of each leg with olive oil.

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In a small bowl whisk together olive oil, vinegar, sugar, and spices (paprika, basil, salt, garlic, mustard powder, cinnamon, cayenne, onion powder, and turmeric). Place turkey legs in a plastic bag. Pour marinade into bag, and seal it tightly. Shake bag until turkey legs are coated in marinade. Refrigerate 1-2 hours.

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Coat the turkey thighs in the vegetable oil and salt well. Lay them skin side down on the cooler side of of the grill. Cover and cook until the meat is just starting to fall off the bone, flipping every 30 minutes or so to paint with the maple-bourbon BBQ sauce. Let the turkey cook without sauce while you make it.