Turkey Legs , Honey , Chipotle , Lime
Best for: A casual Thanksgiving spread for dark-meat lovers.
Honey and chipotle give these turkey legs a sticky finish with a little welcome heat. Slow indirect grilling does most of the work before a final brush of glaze makes them ready for the platter.
Grill: Two-zone covered grill with indirect heat at 350°F. Equipment: Covered grill, small saucepan, tongs, brush, instant-read thermometer.
Ingredients
1½–2 Hours Rest: 10 minutes. Total: 1 hour 55 minutes–2 hours 25 minutes.
Turkey
- 4 turkey drumsticks, 12–16 oz each, about 3–4 lb total
- 1 tablespoon neutral oil
- 9 g kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Glaze
- ¼ cup honey
- 2 tablespoons fresh lime juice
- 1 tablespoon finely minced canned chipotle pepper in adobo
- 1 tablespoon adobo sauce from the can
- 1 tablespoon unsalted butter
- 2 tablespoons water
Directions
Preheat the grill to 350°F with an indirect zone. Pat drumsticks dry and rub with oil, salt, cumin, garlic powder and pepper.
Arrange legs over indirect heat, close the lid and cook approximately 1½–2 hours, turning every 25–30 minutes.
While the legs cook, combine all glaze ingredients in a saucepan and simmer for 4–5 minutes. Divide between a brushing bowl and a separate clean serving bowl.
When the legs are nearly done, brush with a thin coat of glaze and continue cooking over indirect heat. Apply a second coat during the last 10 minutes, watching for scorching.
Check each drumstick in several thick spots without touching bone and cook to at least 165°F; allow more time if needed for the meat to become tender. Discard the remaining brushing glaze.
Rest 10 minutes, then serve with the clean reserved glaze. Refrigerate leftovers within 2 hours.
Grilling tip: Keep honey-glazed legs off direct flame so the coating turns glossy rather than black.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
