Barbecued Turkey Legs

2 turkey legs

barbecue sauce

Generously rub the sauce over the turkey legs and marinate in the refrigerator for at least two hours. Over a medium grill, cook the turkey legs, basting frequently with the sauce and turning often.

When the juice of the meat is no longer pink, it is done. Remove from the grill and let rest a few moments. Slice and serve on a platter.

Potato salad and tossed green salad make excellent accompaniments.

Cheryl’s notes: My favorite barbecue sauce is Maple Chipotle Grille Sauce made by Stonewall Kitchen of York, Maine. It is available in specialty food stores.

When is the turkey done? The most accurate way to test for doneness is using a meat thermometer and taking the internal temperature. The United States Department of Agriculture recommends cooking turkey and chicken until well done. They recommend that the internal temperature for turkey legs should reach 170 degrees. Personally, I have always found this temperature to make the turkey very well done. Even after removing the legs from the grill, the meat continues to cook as it rests before slicing. I usually cook turkey legs in the area of 155 to 160 degrees.