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BBQ Turkey Legs with Maple Bourbon Sauce
5 from 12 votes

BBQ Turkey Legs with Maple Bourbon Sauce

This recipe for BBQ turkey legs offers a smoky grilled flavor with a rich maple bourbon sauce. The optional brine helps retain moisture and tenderness in the turkey, while cooking skin side up on the grill allows for even cooking. The maple bourbon sauce is made by simmering grated onion with butter, bourbon, cider vinegar, tomatoes, maple syrup, molasses, Worcestershire sauce, and spices, then reduced and optionally pureed for a thick finish.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 4 people
Calories: 482 kcal
Course: Main Course
Cuisine: American

Ingredients

OPTIONAL BRINE
  • 1/4 cup kosher salt
  • 1 quart water
TURKEY
  • 2 tablespoons vegetable oil
  • 2 to 4 turkey legs
MAPLE BOURBON SAUCE
  • 1/4 cup butter unsalted
  • 1 onion grated, medium
  • 1 cup bourbon
  • 1/2 cup crushed tomatoes
  • 1 cup cider vinegar
  • 1/2 cup maple syrup or to taste
  • 1 tablespoon molasses (for color)
  • 1/4 cup Worcestershire sauce
  • Tabasco sauce to taste
  • smoked salt (optional)

Instructions

    Cup of Yum
  1. If you are brining your turkey legs, dissolve the salt in the water and submerge the turkey in this overnight, or at least 4 hours. Rinse and pat dry.
  2. Get your grill ready as described above. Coat the turkey thighs in the vegetable oil. Lay them skin side up on the cooler side of of the grill. Cover and cook until the meat reaches about 160°F, flipping every 30 minutes or so to paint with the maple-bourbon BBQ sauce. For the first 30 minutes, let the turkey cook without the sauce while you make it.
  3. Once the turkey is on the grill, make the sauce by sauteing the grated onion in the butter for a few minutes. You don't want the onion to brown, but you do want it to cook enough to lose that raw onion smell and flavor. This should take 5 minutes or so on medium heat.
  4. Add the remaining ingredients and mix well. Boil this down by 1/3. Adjust for heat and salt. If you want, puree the sauce in the blender. I prefer to puree my sauce because it will be thicker that way. Return it to the stove top over very low heat. Stir from time to time.
  5. When the turkey is done, shift it to the hot side of the grill, skin side down, for a few minutes to caramelize the sauce. Paint with a little more BBQ sauce right when you serve.

Notes

  • Brining turkey legs overnight or at least 4 hours improves moisture retention.
  • Use oak or fruit woods for smoking on the grill to complement the sauce flavors.
  • Mesquite wood is recommended only if preparing a Mexican or Southwest style barbecue.
  • Cook turkey legs on the cooler side of the grill and baste every 30 minutes with sauce after the first half hour.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 46g (15%) Protein 1g (2%) Fat 19g (29%) Saturated Fat 13g (65%) Cholesterol 31mg (10%) Sodium 226mg (9%) Potassium 551mg (12%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 433IU (9%) Vitamin C 7mg (8%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 46g 15%
Protein 1g 2%
Fat 19g 29%
Saturated Fat 13g 65%
Cholesterol 31mg 10%
Sodium 226mg 9%
Potassium 551mg 12%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 433IU 9%
Vitamin C 7mg 8%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.