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Miguell Martinez’ Oven Roasted Turkey Legs

by Miguell Martinez

11/23/22

INGREDIENTS

FOR THE BRINE

  • 3-4 quarts water
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 2 bay leaves
  • 1 teaspoon accent

FOR THE RUB

  • 2 tablespoons black pepper 2 tablespoons crushed herbs (you can use any blend)
  • 1 tablespoon chili powder
  • 1 tablespoon mesquite seasoning
  • 1 tablespoon onion powder

FOR THE GLAZE

  • 1 tablespoon olive oil
  • 4 cloves garlic – minced
  • 4-8 oz chicken broth
  • 1/2 oz Worcestershire sauce
  • 1 tablespoon thyme
  • 1 cup bbq sauce

INSTRUCTIONS

  • To make the brine – combine water, sugar, brown sugar, salt, bay leaves and accent in a medium pot. Bring to a boil then remove from heat.
  • Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey legs into the brine. Cover the container and place in refrigerator for 4 to 6 hours (overnight is better).
  • Preheat your oven to 400F.
  • Remove the turkey legs from the brine and rinse them under cold water. Pat dry with a paper towel and set aside.
  • Now mix together the ingredients for the dry rub. Season the turkey legs, getting under the skin wherever you can. Place in a baking dish and set aside
  • To make the warm liquid glaze – heat olive oil in a saucepan or medium skillet over medium heat. Add minced garlic and heat until fragrant. Add chicken broth, Worcestershire sauce, and thyme, and mix together well. Remove from heat and transfer to backing dish pouring over turkey legs.
  • Place turkey legs in the oven at 450F for 15 minutes, then reduce heat to 325F. Cover with foil and roast for 2-3 hours.
  • Remove from oven and pour half of the juice out of the pan into a bowl. Mix 1 cup of He’s Got Flavor BBQ sauce (or your preference) into the bowl with the juices. Brush the sauce mixture over the turkey and bake for additional thirty minutes or until desired tenderness. (Baste often throughout cooking with the natural juices and turn the turkey to cook evenly).

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