- 6 turkey legs
- 1/4 cup/60 mL sweet hot mustard
- 2 tablespoons/30 mL Worcestershire sauce
- 2 teaspoons/10 mL vegetable oil
- 2 teaspoons/10 mL kosher salt
- 1 teaspoon/5 mL onion powder
- 1 teaspoon/5 mL black pepper
Combine mustard, Worcestershire sauce, vegetable oil, salt, onion powder, and black pepper. Rub over the surface of the turkey legs, trying to get it under the skin as much as possible. Place legs in a resealable plastic bag and refrigerate for 2 hours to overnight. Preheat grill. Place turkey legs on medium hot grill with the ends away from the hottest part of the grill. Cook for about 45 minutes over medium heat or until done.
Turkey is done when the internal temperature reaches between 165-175 degrees F/75-80 degrees C., and the juices run clear. Make sure to to turn them occasionally during cooking process to avoid burning. Once cooked, remove from heat and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||143 g|
|Saturated Fat||37 g|
|Unsaturated Fat||47 g|
|Dietary Fiber||1 g|