Ingredients
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Main
Instructions
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01
Cut onion into medium slices. Bring 4 quarts of water to a simmer. Add 1/2 cup kosher salt, 1/4 cup brown sugar, 1 head smashed garlic, and 2 Tbsp red pepper flakes to water. Allow salt and brown sugar to dissolve, then remove from heat.
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Ingredients
- 1/2 Cup Kosher Salt
- 1/4 Cup Brown Sugar
- 1 Head Smashed Garlic
- 2 Tbsp Red Pepper Flakes
- 1/2 White Onion
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02
Pour brine mixture into container or large bowl. Add an additional 4 quarts of cold water, then place turkey legs into brine. Cover and place in fridge for 24-48 hours.
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03
Load, light, and set your Gravity Series 1050 Digital Charcoal Grill to 275°F.
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04
As grill gets up to temp, prepare the seasoning mix for the turkey legs. Combine 1 tsp kosher salt, 3 tsp fresh ground black pepper, 1 tsp ground cumin, 1 tsp cayenne pepper, and 2 tsp dried Mexican oregano in a small bowl.
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Ingredients
- 1 tsp Kosher Salt
- 3 tsp Fresh Ground Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Cayenne Pepper
- 2 tsp Dried Mexican Oregano
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05
Lightly drizzle grapeseed oil on turkey legs and coat all surfaces. Season turkey legs using your dry rub mix. Shake off any excess, then reapply.
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06
Set turkey legs onto the lower grate of your Gravity Series grill and let cook until you reach an internal temp of 165°F, roughly 75-90 minutes.
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07
Tip - With the aid of a brine and the fat content of the dark meat, turkey legs will not dry out as easily as other cuts.
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08
I like to add a bit of brightness and sweetness to compliment the turkey. In a small bowl melt 1/2 stick unsalted butter, juice of 1 lemon, and 2 tsp of maple syrup. Mix together and baste turkey leg when internal temp reaches 160°F. Once internal temp has reached 165°F, the basting liquid will have set.
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09
Remove, serve, and enjoy!