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If you are using a gas grill, turn off the burners immediately under the turkey legs. Step Two: Now, the fun begins! Make sure the grill is close to 350 degrees, and set the legs on the grate. Four different seasonings for the turkey legs with indirect heat. Step Three: Set the timer for 20 minutes and check the legs.
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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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Preheat the grill to 275-300 degrees. See the notes below if you plan to inject the turkey legs or brine the turkey in advance. Sprinkle the spices onto both sides of each turkey leg. Rub the spices in to penetrate the meat. Ensure the turkey is fully coated and add additional spices if necessary.
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Rotate the legs a quarter turn every 5 minutes to sear the outside of the legs. Turn the grill down to 300° F (indirect heat) and cook until the internal temperature is 165° F. Continue to rotate legs every 5 minutes while cooking. Remove from the grill and allow them to rest for 5-10 minutes before serving.
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Grill: Spray the turkey legs with cooking spray and place them on the grill skin side down. Flip them every 5 minutes for 35 minutes. Make Sauce: While the legs are cooking, place a saucepot on the grill. Add the butter, juice and zest from half a lemon and the garlic.
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Choose fresh and plump turkey legs. Preheat the grill to medium heat (350°F/175°C) Season with salt, pepper, or a dry rub of your choice. Grill over indirect heat for 25-30 minutes. Move to direct heat and cook for an additional 5-10 minutes. Let the turkey legs rest for 5-10 minutes before serving.
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1. Prepare a charcoal grill for direct and indirect cooking over medium-high heat. 2. In a large mixing bowl, combine the salt, black pepper, chili powder, garlic salt, cumin and flour. Dip each turkey leg in the seasoning mixture to evenly coat. 3. Place the turkey legs on the grill and sear on each side for about 3 minutes. Then brush each leg with the KC Masterpiece® sauce, close the grill.
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List Steps. 1. Drying out the turkey is a common faux pas for beginners. A brine is simple to make — it's just salt and water. You'll want to use 1 cup of salt for every gallon of water. Soak your turkey in a brine for an hour per pound. For example, if you have a 15-pound bird, let it brine for 15 hours. You can also try a dry brine with.
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Food with its own handle is a winner in my book, and especially at Thanksgiving. So brining some Turkey Legs and giving them a good smoke on the SnS Grills K.
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Place the turkey on the rack, breast side up. Step 6: Set temperature gauge probe to 165 degrees Fahrenheit and insert it into the turkey's innermost thigh. Step 7: Once the grill is preheated to 350 degrees Fahrenheit, place the turkey pan directly over the part of the grill that is not lit and close the lid.
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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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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).
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Step 2: Grill the turkey legs. Preheat a gas or charcoal grill for indirect medium heat. Add the wood chips to the grill according to the manufacturer's directions. Place the turkey on a greased grill rack. Grill, covered, for 40 to 45 minutes or until a thermometer reads 175°F in the thickest part of the turkey leg.
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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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Place a drip pan beneath the grates where there are no coals. If you have a gas grill, preheat half your grill to 350°F. Sear the Drumsticks: Put the turkey legs over the hot coals or lit part of your gas grill to sear each side of the drumsticks for three minutes. Start Grilling: After searing your turkey legs, move them to the unlit part of.
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Start cooking the turkey on one side, flip to the other side, flip again so the breast is up and the legs point to the back of the grill, and finish with the breast up and the legs pointing to the front of the grill. Easy enough but be careful. That gobbler gets hot. Thawing Tip - Allow 6 hours for every pound of frozen turkey.
