Prep 6 hrs
Cook 55 mins
The title says it all. You can use any chicken seasoning, like McCormick Montreal Chicken Spice Grill Mates. I use a chicken barbecue spice rub that is local here. You can also replace the barbecue sauce with a grilling sauce like McCormick Mesquite Grilling Sauce Grill Mates. I just happen to prefer to use what I already have around. One more thing, it is probably best to finish the legs off in a smoker, but of course must of us only have a grill. You can always add wood chips to the grill and get the same effect. Either will do fine!
- Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat.
- Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once.
- Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.).
- Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes.
- Heat grill and and transfer turkey legs when bake time is done.
- Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side.
- Cook until a desirable brown.
It is interesting to note that the turkey legs served at Festivals are in no way authentic. Turkey is a new world food and nobody back then was eating turkey legs. They still are delicious though.
Really, really good. I made this with chicken legs and wings. Reduced cooking time to 30 minutes in oven and then grilled inside oven on a rack with sauce for about 10 more minutes. The meat just fell off the bones. I used our favorite barbeque seasoning "butt rub". It sounds weird, I know... but it is soooo good. For the sauce, I used a honey barbeque sauce. Yum! Made for ZWT6
I didn't want to heat the kitchen up, so I cooked this entirely on the grill. I did the oven portion in a pan on the grill. It took about an hour for step 4, since I spent a lot of time messing with the burners to get a proper temperature. The legs turned out well, but were not as flavorful as I would have liked. However, I never marinated them due to lack of time. I just made up half of the ingredients (because the directions say to pour half out before cooking) and cooked without marinating. Next time I will try to get the marinade going the day before and see if that enhances the flavor.