• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
785
Protein:
61
Fat:
58
Carbohydrates:
2
Sodium:
1362
Easter Egg Purple
Easter Egg Purple

Credit
Stephanie Foster / Foster Feasts

Serves: 4
Prep Time: 4.50 hrs
Cook Time: 2 hrs
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
TIP: Add 1 tsp of fresh jalapeno to the crema for an added kick. For best results place the legs in the brine mixture a minimum of 4 hours (or overnight).
  1. BRINE In a resealable bag or air tight container place turkey legs, beer, salt, brown sugar, peppercorns and bay leaf. Mix gently and seal the contents . Refrigerate minimum 4 hours or overnight.
  2. MAKE CREMA In a small bowl combine mayonnaise, cilantro, garlic, onion powder, lime juice and salt. Mix until well blended. Refrigerate until ready to serve.
  3. RUB LEGS In a small bowl combine dry rub ingredients and mix until combined. Remove turkey legs from brine, pat dry and drizzle with olive oil. Generously cover all legs with rub mixture.
  4. PREHEAT GRILL Heat grill to 300F. Grill legs on indirect heat for 2 hours or until the internal temperature of the leg meat reaches 165F.
  5. EAT! Remove legs from grill, drizzle cilantro lime crema and serve immediately.
Easter Egg Pink
Easter Egg Pink

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