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Caveman Turkey Legs

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Makes 4 servings 1x

Time 80 to 100 minutes, largely unattended

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Ingredients

  • 4 turkey legs (3–3 1/2 pounds total)
  • Salt and pepper
  • 6 tablespoons honey
  • 2 tablespoons whole grain mustard

Instructions

  1. Start the coals or heat a gas grill for medium- high indirect cooking. Make sure the grates are clean. If using charcoal, put a drip pan under the indirect side of the grill; for gas, empty, clean, and replace the fat trap.
  2. Pat the turkey legs dry with paper towels, then sprinkle with salt and pepper on all sides. Put the legs on the indirect side the grill, so the top of the drumstick is as close to the fire as possible without any danger of fat dripping onto the flames or pilot lights. Close the lid and cook, turning and rotating the legs 180 degrees for even browning after about 30 minutes, until no longer pink at the bone, 60 to 70 minutes total. (Nick with a small knife and peek inside.) When done, the meat should be fork- tender.
  3.  While the legs cook, make the glaze: Whisk the honey and mustard together in a small bowl.  After the legs have been on the grill for 45 minutes, brush them with the glaze; repeat about 10 minutes later. When they’re done, brush once again and move them directly over the fire, turning as necessary until crisp, 1 to 3 minutes; if using gas, first turn the heat down to medium. Transfer to a platter and serve.

—Recipe from How to Grill Everything

Recipe variations

Honey-Lime Caveman Turkey Legs Substitute 1 tablespoon grated lime zest and 2 tablespoons fresh lime juice for the mustard.

Bacon-Wrapped Caveman Turkey Legs Thighs Smokier, and no longer sweet: Omit the honey and mustard. Have 8 slices bacon handy. Go easy on the salt in Step 2, then wrap each turkey leg with 2 slices bacon. The bacon should stick to itself but if it doesn’t, secure the ends with a toothpick. Grill as directed until the bacon is crisp all over.

Hot and Savory Turkey Though not always easy to find, turkey thighs are meaty and stay juicy on the grill; they’re sold boneless or bone-in, and they can vary greatly in size, from 1 to 2 1/2 pounds. Use this flavor variation with them, or any of the drumstick options: Substitute turkey thighs for the legs. Decrease the honey to 2 tablespoons and omit the mustard. Whisk together 2 tablespoons each gochujang, soy sauce, balsamic vinegar, and the honey. Cooking time will range from 1 to 1 3/4 hours, the smaller boneless thighs cooking more quickly than larger bone-in pieces.