Paleo Spicy New Mexico Grilled Turkey Legs

Ingredients:

• 3 large turkey legs
• 3 Tbsp. Red Palm Oil

BRINE:

• 4 cups water
• ¼ cup sea salt
• 2 Tbsp. raw honey
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper

Dry Rub:

• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. dried rosemary
• ½ tsb. dried red chili flakes
• ½  tsp. dried thyme
• Dash sea salt
• Dash cayenne  pepper
• ½ tsp dried fennel

Equipment:

• Large Pot with Lid or Large Tupperware for Brining
• Measuring spoons
• Measuring cups
• Large saucepan
• Stirring spoon
• Paper towels
• Small mixing bowl
• Oven Mitts
• Meat thermometer

Directions:

• Combine all brine ingredients in a large saucepan over medium-high heat. Stir to combine and bring just to a boil. Remove from heat and allow to cool to room temperature. 
• Place the turkey legs in a large pot or tupperware and pour the brine over the turkey legs. Seal the container and place in the refrigerator Allow the meat to marinate for 12-24 hours.
• Preheat grill to medium-high heat.
• Mix the dry rub ingredients.
• Remove the turkey legs from the brine, rinse under cold water and pat dry with paper towels.
• Rub the dry rub all over the turkey legs and make sure to get some under the skin where you can.
• Sear drumsticks on the grill for approximately 3 minutes per quarter turn.
• After searing all sides, move drumsticks to a part of the grill where they can cook by indirect heat. (See notes below).
• Cook drumsticks via indirect heat for an additional 50–60 minutes.
• The grill temperature during this time should read around 300°F.
• Turn drumsticks 1/4 turn every 10 minutes until they have reached an internal temperature of 180°F.
• Baste drumsticks with red palm oil toward the end of their cook time, about the last 20 minutes or so.
• Reapply as necessary.

Notes

This recipe uses an indirect cooking technique on the grill. If you have a gas grill, turn one burner off and leave the remaining burners lit at medium heat. Place the drumsticks over the burner that has been shut off. If you have a charcoal grill, move the drumsticks to the coolest spot on the grill or raise the rack. The objective is to slowly cook the turkey so that it does not burn or dry out.

(photo sourced from kalamazoogourmet.com)