Bar-b-q turkey legs

Any chicken wing recipe should work, just cook a little longer.

Turkey, Wings, W/Barbecue Sauce


INGREDIENTS:
2 Large cloves garlic minced
1 cup chili sauce or ketchup
1/4 cup vegetable oil
1/3 cup cider vinegar
1/4 cup onion chopped
1-1/2 Tbs Worcestershire Sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried thyme
4 Each turkey wings about 3-3/4 pounds




Procedure:
1 In small saucepan, combine all ingredients, except turkey. Simmer, uncovered, over low heat for 15 to 20 minutes. Arrange turkey wings in foil-lined roasting pan. Pour barbecue sauce over turkey; cover and marinate for 2 hours in refrigerator. Turn wings occasionally in sauce. Remove from refrigerator.
2 To Grill: Spray grill with vegetable oil. Grill wings until browned, about 7 minutes on each side; turn and baste frequently; continue to cook about 1 hour until cooked throughout and tender.
3 To Bake: Bake loosely covered at 325 degrees F. for 1-1/2 hours. Baste frequently. Uncover; continue roasting for 30 minutes or until turkey is lightly browned, tender and cooked through.


Servings: 4

Recipe Type
Appetizer, Barbecue, Poultry

Recipe Source

Source: The National Turkey Federation

Recipe provided by Shady Brook Farms.

The easiest way to make them is to buy the ones labeled "smoked" and just do a second wake-up smoke on them. They have some flavor to them, but an additional smoke really makes them good. Use 225-250 for a couple of hours or until the internal is above 160°. Because of the processing they have received, plus you smoking them at low pit temps, the skin will be on the rubbery side.

However, if you have fresh ones, they just need brining before smoking. The Tenderquick in most brines used before smoking will insure the nice pink color. Here is the brine I use (brining instructions are in the recipe section of my site). Time wise I have gone as little as 12 hours of brine time and as long as 24. I tend to brine legs longer than I do breasts.
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1 gallon water
6 ounces of kosher salt
1 tablespoon Morton's Tenderquick
4 garlic cloves, crushed
1/2 onion, chopped
¼ cup brown sugar
1 to 2 tablespoons pepper blend or crushed peppercorns
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Eating them as-is is very tasty, or a braise or pressure finish will insure that they are nice and tender.

If you make a few extra, you can do a pressure cooker or braise finish on them and just pull the meat. It can be used for sandwiches or as the meat in beans.