Peach Barbecue Grilled Turkey Legs Recipes

BARBECUED TURKEY LEGS

Steps:

• 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.

GEORGIA PEACH BBQ TURKEY WINGS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet. Set the oil remaining in the bowl aside. Roast until the wings reach an internal temperature of 165 degrees F and are golden brown and crispy, about 1 hour 20 minutes.
• Meanwhile, prepare the barbecue sauce: In a small saucepan over medium heat, pour in the oil remaining from the bowl the wings were tossed in. Add the shallot and garlic. Cook until softened, 3 to 5 minutes. Add the peaches, tomato paste and maple syrup. Cook, stirring frequently, until the mixture begins to caramelize. Pour in the stock and stir to combine. Reduce the heat to medium low. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the Worcestershire sauce and paprika. Use an immersion blender to puree the mixture until smooth. Add kosher salt to taste.
• Remove the wings from the oven and brush generously with the sauce. Return to the oven and broil for 3 minutes, until the sauce bubbles and begins to brown. Serve immediately garnished with parsley and with extra sauce as desired.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

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.

GRILLED TURKEY DRUMSTICKS

Steps:

• In a small bowl, combine the first nine ingredients. Brush drumsticks with butter mixture., Add wood chips to grill according to manufacturer's directions. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking.

PEACH BARBECUE GRILLED TURKEY LEGS

Steps:

• In a medium sized sauce pan add olive oil and set over medium high heat. Once the oil is hot add the peaches, onion and jalapeño peppers. Sauté till the onions and peaches are soft. Remove from the heat.
• In a blender add the peach mixture as well as the remaining ingredients minus the turkey legs. Blend until smooth.
• Add back to the sauce pan and cook down until thickened and warmed throughout.
• Heat your grill to medium heat.
• Season your turkey legs with salt and pepper and add to the grill. Cook for about 45 minutes and then baste with the peach bbq sauce. Continue cooking and basting until the turkey legs reach an internal temperature of 180 degrees. This should take about 14-20 more minutes.