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Mesquite-Grilled Turkey Legs with Jalapeño-Cilantro Lime Basting Sauce

Tuesday, 13 November 2012


This is one of the simpler and quicker ways to prepare turkey. You can add mesquite chips soaked in water to the fire to add a little smoke flavor to the turkey legs. And go ahead, be daring and add a couple of tablespoons of tequila to the sauce. Grill over a fire with soaked mesquite chips added. Serve with hot German potato salad and ranch-style baked beans.

You can read Mark Masker's article on smoking turkey on the Burn! Blog here.


At a glance
Cooking Method
Heat Level
Main Course

Jalapeño-Cilantro Lime Basting Sauce:
1/4 cup lime juice
6 jalapeño chiles, stems and seeds removed, chopped
2 fresh tomatillos
1 ½ teaspoon sugar
2 cloves garlic, chopped
3/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon ground coriander
1/4 teaspoon ground white pepper

4 small turkey legs


Place all the ingredients for the sauce in a blender or food processor and puree until smooth, adding some water, if necessary, to make a smooth sauce.

Bring the turkey to room temperature and, gently loosen the skin without tearing, brush the sauce over the legs and under the skin, reserving any remaining sauce. Allow the turkey to sit at room temperature for an hour.

Grill the turkey legs over a medium fire, basting regularly with the sauce. Cook for 30 minutes, turning often, or until the internal temperature of the legs reaches 160 degrees F. for medium.


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