Main Dish

Renaissance Fair Smoked Turkey Legs

 

From Linda Cicero’s Cook’s Corner Column

Main Dish

Renaissance Fair Smoked Turkey Legs

4 (1/2 lb) turkey drumsticks

Vegetable oil

Apple wood or hickory chips, soaked in water for at least 30 minutes

Sauce

1 cup applesauce

1 cup finely chopped onion

1/2 cup apple cider

1/4 cup cider vinegar

1/2 cup ketchup

1/4 cup dark brown sugar

1 teaspoon grated orange or lemon peel

Rub

2 tablespoons dark brown sugar

1 tablespoon paprika

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne

1/4 teaspoon ground cloves

Rub the drumsticks all over with oil. Drain the soaked wood.

Make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk. Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes, until the sauce is thickened.. Set aside in two portions, one for basting and one for serving.

Make the rub: Measure all the ingredients into a gallon-size zipper plastic bag and shake to combine. Place one leg at a time in the bag with the rub and shake to coat. Remove legs from bag and press in the rub.

Follow instructions from the grill manufacturer for using the wood chunks. Roast the turkey legs over indirect medium-low heat for about 1 hour, basting from time to time with the sauce. When done, juices should run clear and a thermometer inserted into the thickest part of the meat should read 180 degrees. Served with remaining sauce for dipping. Makes 4 servings.

Per serving: 528 calories (32 percent from fat), 18.6 g fat (5.7 g saturated, 7.1 g monounsaturated), 250 mg cholesterol, 52 g protein, 36 g carbohydrates, 2 g fiber, 1,402 mg sodium.

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