So, a couple of weekends ago, when I threw that amazingly last-second, but awesomely put-together BBQ in my backyard, I mentioned that I would be dropping a little recipe-action for HoneySuckle White Lemon-Lime Brined Turkey Legs I made for my guests. Well, my lovelies, here is that awesome-sauce recipe that I know you’ve just be dying to enjoy for yourself.
It was the HoneySuckle White Lemon-Lime Brined Turkey Legs that ended-up saving the party and making it look so put-together…mostly because it was a really-short marinating period for something that turned-out tasting A-MA-ZING.
I always think the secret is to start with the best meats. And, for me, Honeysuckle White is pretty much the tops in my book when it comes to turkey legs. And breasts. And wings. Oh, and turkey burgers. And don’t forget about my son’s favorite–Turkey Brats. Yeah, the brat likes brats…who knew?! LOL!
All kidding aside, this is the turkey that made the party. And made me a happy camper.
To say the very lest, I was quite pleased with the brine being such an easy–and fast–step in the process. But then–to seal the deal and make the brined turkey legs pop? It’s the bed of onion. You grill anything on top of a bed of onions and it automatically takes the flavor up a notch. Seriously. Try it sometime with a burger or a steak–but only after you’ve tried it on some awesome grilled turkey legs…A-MA-ZING (not kidding or exaggerating here).
So, the onion on bottom? Important. Don’t forget to pick up an onion when you’re at the grocery store. Or propane. I kinda forgot the propane and minutes before my first guests arrived, my hubby was racing out the door to get a new bottle. Apparently every store was out, too. So, I served dinner about 30 minutes after I’d planned. Heh.
Oh, well. It was perfect anyway.
HoneySuckle White Lemon-Lime Brined Turkey Legs
HoneySuckle White Lemon-Lime Brined Turkey Legs
A little recipe-action for the HoneySuckle White Lemon-Lime Brined Turkey Legs I made for my party. This is the awesome-sauce recipe that I know you've just be dying to enjoy for yourself.
Ingredients
- 6 HoneySuckle White turkey legs, thawed
- 2 large onions--for the bed on the grill, not your bed in your bedroom--that's just gross
- Brine
- 4 quarts water, room temp
- 1 tblspn KC Masterpiece BBQ Rub, or similar
- 1 cup coarse-ground sea salt
- 1 bay leaf
- 1 tspn maple syrup, or sugar
- 1 cup lemon juice, about 4 large lemons
- 1/2 cup lime juice, about 4 limes--which only come in small, apparently
Instructions
- Mix all the ingredients for the brine in a large bowl (I used my biggest that has a lid).
- Stir until salt is completely dissolved.
- Place HoneySuckle White turkey legs in the brine, making sure to submerge as much as possible.
- Cover and place in the refrigerator for 4 hours or longer (I only did 4 hours and they were perfect).
- Heat grill to 400 degrees.
- Slice onions and lay across the grill, spaced randomly but with no more than about an inch gap between pieces.
- Lay turkey over the onion and close the grill.
- Maintain heat of between 350 and 400 degrees (if the fat starts to drip, you'll see some flames, but that's ok, just turn it down a little...you have some room to work here).
- Flip the turkey legs at about the 20 minute mark.
- At about the 35 minute mark, start checking for some done-ness by slicing close to the bone. It should be starting to turn white and less pink.
- When it's white all the way to the bone with little or no pink at all, it's ready to come off the grill!
- At the "one-minute-after-I-pulled-it-off-the-grill" mark, enjoy!
So, what do you think of this easy recipe for HoneySuckle White Lemon-Lime Brined Turkey Legs? Excited to try it this summer? Definitely pin it to keep in mind for your fall cook-outs, too! And, remember: Honeysuckle White is all about turkey with a purpose.