Buttermilk Barbecued Turkey Legs
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Once the poultry pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled food its unique appeal.
ingredients
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serves: 4
4 turkey drumsticks (14-16 ounces each)
Canola oil
1/2 cup barbecue sauce
MARINADE:
2 cups buttermilk
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 783
- Total Fat: 31.7 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 323 mg
- Sodium: 1999.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 0.9 g
- Sugars: 22.9 g
- Protein: 92.1 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients. Place the drumsticks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 3 to 4 hours.
2. Remove the drumsticks from the bag, wipe off the excess marinade, and discard the marinade. Lightly brush or spray the drumsticks with oil. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F, 1 1/2 to 2 hours, turning about every 30 minutes. During the last 15 to 20 minutes, brush occasionally with the barbecue sauce. Serve warm.
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comments
Mommy_loves_to_cook
May 8, 2012