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Colossal Grilled Turkey Legs

Special thanks to Cindy at Akron Ohio Moms for this wonderful recipe.

Preparing turkey legs for grillingCombine and bring to boil Rubarama spices, sea salt, brown sugar and water in large pot. Remove from heat, add 2 cups ice to cool the brine and refrigerate until cool.

Rinse and pat dry turkey legs. Pour brine over turkey legs covering completely, cover and refrigerate at least 5-6 hours or overnight.

Colossal Grilled Turkey LegsPrepare your grill to medium to high heat, up to 400°. Lightly drizzle olive oil over turkey legs. Rub turkey legs with Rubarama Jack's Blend. Sear turkey legs for about 3 minutes on all sides. Cook turkey legs by indirect heat at 325-350° for 1 hour, turning every 10 minutes. Baste turkey legs with oil after 50 minutes.

Use a meat thermometer to check internal temperature, it needs to reach 180°. Enjoy!

    By adding Rubarama twice to this recipe, it is infused with unbelievable flavor. As with any turkey leg recipe, you should brine for at least 5 hours if not overnight. For this brine, Cindy used a generous portion of Rubarama Jack’s Blend, smoked sea salt, and brown sugar. The smoked sea salt adds a delicious smokiness to this recipe however, it can be substituted with ordinary sea salt.

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