GRILLED TURKEY LEGS
These spicy turkey legs are sweet and hot--just like the smoked turkey legs you get at the fair or theme park!
Provided by Tony B
Categories Meat and Poultry Recipes Turkey Legs
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- 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).
- Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 53 g, Cholesterol 118.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 49.4 g, SaturatedFat 2.9 g, Sodium 759.2 mg, Sugar 12.4 g
ROTISSERIE TURKEY
To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.
Provided by Rita1652
Categories Whole Turkey
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
- Stuff turkey with the apple and onion and place securely on rotisserie skewer.
- Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
- Tighten the wing nuts to keep the turkey firmly in place on the spit.
- Now truss the turkey. Tie the ends of the legs together with string.
- Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
- Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
- Preheat the grill by setting all of the burners on high for a few minutes.
- The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
- Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
- Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
- Place liquids in drip pan.
- The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
- DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
- The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
- Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.
Nutrition Facts : Calories 78.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.8, Sodium 409.5, Carbohydrate 5.6, Fiber 1, Sugar 2, Protein 6.2
CHILE-GARLIC GRILLED TURKEY THIGHS
Another one for garlic lovers! You could also roast the thighs in a moderate oven for about an hour and finish under the broiler to crisp the skin.
Provided by zeldaz51
Categories Poultry
Time 55m
Yield 3-5 serving(s)
Number Of Ingredients 5
Steps:
- Place first four ingredients in a mini bowl for a food processor or a blender jar, and puree thoroughly.
- Slide your fingers in between the skin and the flesh of the thighs, but do not remove the skin. Pour some of the seasoning mixture in the space between the skin and the flesh of each thigh and massage it to spread it as much as possible. Stretch the skin back to its original position, turn the thighs, and massage the remainder of the mixture into the underside of each piece. Place on a plate, cover well with plastic wrap, and refrigerate for at least 2 hours.
- Grill on low heat, turning occasionally, until the meat registers 155 to 160 degrees on a meat thermometer, about 30 to 45 minutes depending upon grill temperature. Let rest 10 minutes before serving.
Nutrition Facts : Calories 132.8, Fat 13.9, SaturatedFat 1.9, Sodium 819.8, Carbohydrate 2.6, Fiber 1, Sugar 0.2, Protein 0.6
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