Fix a batch of these to serve with your turkey to ensure plenty of leftovers for your day-afterThanksgivingsandwiches.
you’re able to also freeze them for up to two months.
Thaw overnight in the refrigerator if frozen.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Reheat turkey legs, covered, in preheated 325F oven until the internal temperature is 165F before serving.
you could also reheat on the grill or small portions in the microwave.
each)bone-in, skin-on turkey drumsticks
Pecan wood chunks
3/4cup(6 oz.
Continue simmering, stirring occasionally, until salt and brown sugar are dissolved, about 5 minutes.
Remove from heat; stir in cold water.
Add ice and turkey legs; ensure turkey is fully submerged in brine.
Cover and refrigerate at least 12 hours or up to 24 hours.
Dry turkey legs:
Remove turkey legs from brine; discard brine.
Prepare grill:
Completely launch the bottom vent of a charcoal grill.
Light charcoal chimney starter filled with briquettes.
Scatter pecan wood chunks over hot coals.
Insert an instant-read thermometer into a vent in the lid.
Coat top grate with oil; place on grill.
Place turkey legs, meaty-skin side up, on oiled grates over the side without the coals.
Grill, covered and undisturbed, about 1 hour.
Cover remaining glaze in saucepan with aluminum foil, and set aside for brushing.
Transfer to a large plate or baking sheet.
Carefully lift grate, and pour briquettes over briquettes already in grill.
Cover and let grill temperature rise to medium-high (450F to 500F).
Carefully recoat grill grate with oil, and return to grill.
Place legs, skin side down, on oiled grates over the side with the coals.
Transfer turkey legs to a cutting board; cover loosely with foil, and let rest 15 minutes.
Brush with reserved 1/2 cup glaze in bowl.
Finishing on high heat will also help caramelize the meat and glaze for delicious results.
Overcooked or undercooked turkey legs can be tough.
double-check to cook to the recommended temperature for the juiciest meat.
Brining and resting the meat as directed should also help create a juicy, tender result.
