These massive barbecued bird legs are a tailgating tradition.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2TTi8xXWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Barbecued Turkey LegsRecipe courtesy of Food Network KitchenTotal: 11 hr 40 minActive: 40 minYield: 8 turkey legsLevel: IntermediateIngredients1/3 cup packed light brown sugar2 tablespoons chili powder2 tablespoons mustard powder2 teaspoons garlic powder1 teaspoon cayenneKosher salt8 turkey drumsticks (about 16 pounds total)Vegetable oil, for oiling the grill grates1 1/2 cups store-bought barbecue sauceDirectionsThe 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.Cook's Note If your turkey legs are on the smaller side, dry brine for 6 to 8 hours, not overnight. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BarbecuedTurkeyLegs #FNCRAVINGS #FoodNetworkBarbecued Turkey Legs | Food Networkhttps://youtu.be/uhp1PDCWiWU
