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Jumbo turkey legs with a sweet and sticky mop

Brine giant turkey legs overnight to allow the flavours to marinate and come together. BBQ them with a tasty sweet dijon marinade and you're set. 



Brining Turkey Legs

  • 2 teaspoons cinnamon
  • 3 star anise
  • 2 cups maple syrup
  • 1/2 cup soy sauce
  • 2 litres ice cubes
  • 6 bone in turkey legs

Sweet and Sticky Mop

  • 1/3 cup dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons water


Brining Turkey Legs 

  1. Place cinnamon, star anise, maple syrup, and soy sauce to a large pot and put onto medium heat to bring to a soft boil.  Remove from the heat and add ice.  Mix and allow the ice to melt in the hot sauce, chilling the brine.
  2. Add the raw turkey legs to the brine and cover.  Allow turkey to rest in brine for six to 24 hours refrigerated.

Sweet and Sticky Mop

  1. Combine yellow mustard, apple cider vinegar, brown sugar, molasses and water in a bowl and whisk together to combine.
  2. Set aside until ready to use on the grill. 

Cooking Turkey Legs 

  1. Preheat BBQ for indirect cooking with one side of the BBQ to medium high and the other side off.
  2. Remove the turkey from the brine and pat dry.  Place them onto the cold side of the grill and close the lid.  Cook until the internal temperature of the turkey is 170° F.   
  3. Brush mustard mop onto the legs and place the turkey over the direct heat. Allow to sear while turning and brushing with MOP sauce and cook until glazed and charred for five to six minutes.
  4. Remove from BBQ and serve. Enjoy! 

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