GRILLED SPICY CHIPOTLE BARBECUE TURKEY DRUMSTICKS
Apricot preserves balances the spicy taste of chipotle chile in a delicious basting sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
- Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
- Serve drumsticks with reserved 3 tablespoons sauce.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 18 g, TransFat 0 g
BARBECUED TURKEY LEGS
Wishing you were at the game? Raise a giant drumstick -- in spirit -- with all the other Hawkeye football fans at the University of Iowa. These massive barbecued bird legs are a tailgating tradition at the black-and-gold school. Now you can make them at home with an easy dry brine that eliminates the need for submerging them in a big pot of salted water.
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 8 turkey legs
Number Of Ingredients 9
Steps:
- The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
- Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
- Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
- Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm.
GRILLED HULI HULI TURKEY DRUMSTICKS
I'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Pour remaining marinade into a large baking dish. Add drumsticks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain turkey, discarding marinade. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking. Baste often with reserved marinade during the last 10 minutes. Let stand 15 minutes; garnish with green onions.
Nutrition Facts : Calories 486 calories, Fat 20g fat (6g saturated fat), Cholesterol 171mg cholesterol, Sodium 671mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 57g protein.
"BLUE THUNDER" TURKEY DRUMSTICKS
Provided by Food Network
Time 2h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the turkey: Remove the tendons from each drumstick (or ask your local butcher to do it for you): With a flexible boning knife, make a cut at the knob end of the drumstick to separate the tendons from the bone. Locate the major tendon that resembles a cooked piece of fettuccini and follow it up the drumstick with your boning knife to cut it out. Repeat for the 3 to 4 other major tendons. Using a pair of pliers, grab and pull out the minor tendon that resembles a cooked piece of spaghetti. Repeat for the 5 to 6 other minor tendons. Scrape the boning knife against the bone to clean up any leftover meat.
- For the marinade: Place the cranberries, rosemary, sage, allspice, cloves, and cinnamon stick in a large plastic container and add 1 to 2 cups boiling water just to cover. Allow to steep for 10 to 15 minutes.
- For the brine: In a large bowl, dissolve the salt with 1 to 2 cups boiling water, whisking until the salt has dissolved.
- For the injection mixture: In a 16-ounce pint glass, combine the garlic juice, onion juice, hot sauce, chile sauce, Worcestershire sauce and stir. Fill the glass with beer and stir.
- Add the marinade mixture to the brine mixture, and then pour in the remaining beer to cool it down.
- Inject each drumstick a couple of times with the injection mixture using a meat injector. Place the drumsticks in the marinade and add 1 gallon cold water to cover. Refrigerate overnight.
- Preheat the smoker to 250 to 300 degrees F.
- Remove the drumsticks from the marinade and place in the smoker. Place the applewood chips in the smoker and smoke for 30 to 40 minutes. When they are done, they will have a light golden color and an internal temperature of 110 to 120 degrees F.
- Fill a turkey fryer with the peanut oil until it reaches the maximum capacity line. Light the burner and heat the oil until it is between 340 to 360 degrees F.
- Carefully drop each turkey drumstick into the oil and fry until the internal temperature of the drumstick registers 160 to 165 degrees F, 15 to 20 minutes. Remove from the oil and place on a paper towel on a wire cooling rack. Allow a resting time of 10 minutes before serving.
BAKED BBQ TURKEY DRUMSTICKS
This is a really simple recipe to make that I found on the net somewhere. I don't remember but I made it last night and all I can say is the sauce is memorable. It was very very tasty. Sweet and tangy. You could even make the sauce on its own for other purposes. I made steamed broccoli and I threw in red potatoes in foil on the rack above the turkey. It was and is devine! And the kids loved it too!
Provided by lilvolks73
Categories Toddler Friendly
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Use the TBSP of coconut oil and spread it all over the bottom of the pan.
- Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over.
- Finely dice red onion.
- Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir.
- Spoon sauce over turkey legs.
- Cover with foil.
- Bake 1 hour covered, turning legs after 30 minutes.
- Uncover legs and bake for an additional 15 minutes.
- To make it less fattening take off the skin.
Nutrition Facts : Calories 1325.7, Fat 59.5, SaturatedFat 20.8, Cholesterol 579.4, Sodium 1723.7, Carbohydrate 29, Fiber 0.3, Sugar 21.4, Protein 159.9
BBQ TURKEY DRUMSTICKS WITH CHIPOTLE GLAZE
Make and share this BBQ Turkey Drumsticks With Chipotle Glaze recipe from Food.com.
Provided by Chuck Hughes
Categories Poultry
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight).
- Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
- Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C).
- Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours.
- Before serving, brush the drumsticks with pureed chipotles.
Nutrition Facts : Calories 236.8, Fat 9.6, SaturatedFat 2.9, Cholesterol 99.4, Sodium 107.2, Carbohydrate 8.5, Fiber 1.4, Sugar 2.1, Protein 28.6
GRILLED CHIPOTLE TURKEY BREAST
Feast your eyes on a moist and flavor-packed grilled turkey breast! Why not give it a try?
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey.
- Place all remaining ingredients in mini food processor or blender. Cover and process until smooth.
- Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170°F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.
Nutrition Facts : Calories 255, Carbohydrate 10 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg
CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue sauce, and the meat falls off the bones, revealing tough tendons so numerous, you won't believe it.
Provided by Kemp Minifie
Categories Sandwich turkey Braise Super Bowl Thanksgiving Vinegar Winter Tailgating Family Reunion Poker/Game Night Brussels Sprout Chile Pepper Gourmet
Yield Makes about 3 cups, enough for 16 sliders
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- Remove turkey skin.
- Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
- Add garlic and spices and cook, stirring, 1 minute.
- Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
- Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
- Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
- Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
- Spoon mixture into slider rolls and top with slaw.
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