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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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Time to fire up the grill and get those turkey legs cooking: Preheat your gas grill to medium heat, around 375°F (190°C). If your grill has multiple burners, turn off one side to create an indirect heat zone. This will allow for slower cooking and help prevent flare-ups. Place the turkey legs directly on the grill grates over the lit burners.
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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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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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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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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 grill to medium-high heat. Mix together cumin, garlic powder, cayenne, sea salt and pepper in a small bowl. Rub drumsticks with seasonings. Sear drumsticks on the grill for approximately 3 minutes per quarter turn. After searing all sides, move drumsticks to a part of the grill where they can cook by indirect heat.
BBQ Turkey Legs on a Large Grill Stock Photo Image of diner, legs
Instructions: Preheat your grill to medium-high heat, around 400°F (200°C). In a small bowl, combine the olive oil, minced garlic, paprika, salt, black pepper, and dried thyme to create a flavorful marinade. Pat dry the turkey legs with paper towels to remove any excess moisture. Brush the turkey legs with the marinade, making sure to coat.
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Cover the grill with the lid and maintain a temperature of around 275°F (135°C). Let the turkey legs smoke for approximately 2 to 3 hours, flipping them occasionally to ensure even cooking. Keep an eye on the grill temperature throughout the process, adjusting the burner or adding more charcoal as needed to maintain the desired heat levels.
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In a large stockpot or container, combine water, kosher salt, and sugar. Stir until completely dissolved. Place turkey legs in the brine until completely submerged. Cover and refrigerate for about 4 to 6 hours. Drain turkey from the brine, and rinse inside and out under cool running water. Pat dry with a paper towel.
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Smoke turkey legs at 250 degrees for 90 minutes until the internal temp reaches 150 degrees F. Finish smoking turkey legs by basting with melted butter and increasing the smoker temp to 450 degrees F for 10 - 15 minutes. Remove turkey legs once the internal temperature reaches 165 degrees F and enjoy.
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Preheat the grill. Combine salt and black pepper and season the turkey legs. Place turkey legs on the grill and cook over medium heat. Grill, covered for about 30 to 45 minutes or until nearly done. Turn occasionally. Begin basting with sauce during the last 15 to 20 minutes of cook time. Watch out for burning.
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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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Preheat the grill to 400 degrees F, and then spray the turkey legs to come to room temperature. Set the legs on the grill, rotating them a quarter turn every five minutes. Turn the grill to 300 degrees F and cook until the internal temperature is 165 degrees F. Rotate the legs every five minutes while cooking.
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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 lid, and cook for about 50 minutes.
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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!
