Slow grilled turkey legs

Tonight, I wanted to do some slow-grilled turkey legs, so first I had to make up a rub for them. While making the rub, I preheated the grill to about 300 degrees.

For my rub, I mixed up:

• 1TSP Dry Mustard
• 1 TSP Roasted Coriander
• 1 TSP Smoked Paprika
• 1/2 TSP White Pepper
• 1-1/2 TSP Garlic Salt

After mixing the spices up, I rubbed down the turkey legs, picking up the skin where I could and rubbing the spices directly on the meat.

Now, from what I read, in cooking items on a gas grill that should really be made in a smoker, the key is using indirect heat. So, I have a four burner grill. I turned the outer two burners to med-low and let those preheat the box. After I had the meat rubbed down and ready to go on, I put them on the grill in the center, where the burners are turned off.

Now, we close the lid and let the heat do its thing…

Fast forward two hours….

The turkey legs are looking tasty… I brushed them with some BBQ Sauce at about 1-1/2 hours. Then, at 2 hours, brushed the other side, flipped them, and put some veggies on the grill.

With Poultry, the magic number is 165 degrees. I shoot for 170-175 to ensure that they’re done all of the way through, but still juicy.

Here’s everything off of the grill. Total time on the turkey was somewhere in the neighborhood of 2.5 hours… The peppers came out good, apparently, I could have left the mushrooms on longer, and carrots… well… Either they needed to go on when I put the turkey legs on… or I should have just cooked them inside.

And Voila. Moist and juicy. But… turkey legs are a pain. I don’t know if I’ll be doing them again…