Ingredients:
- 4 turkey legs
- 1 cup Mark West Pinot Noir wine
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Wood chips for smoking
Instructions:
To make the marinade, put Mark West Pinot Noir, soy sauce, honey, minced garlic, smoked paprika, dried thyme, salt, and pepper in a bowl
Pour the marinade over the turkey legs that are in a large bag that can be closed again
For the best flavor, seal the bag and put it in the fridge for at least 4 hours or overnight
Set the grill up for indirect grilling and heat it up to medium-high
To improve the taste, add soaked wood chips for smoking
Take the turkey legs out of the marinade and let the extra drip off
Cover the grill and put the meat on the side that doesn't get direct heat
Smoke it for about 30 minutes
Move the turkey legs to the side of the grill that is directly over the heat
Cook for another 15 to 20 minutes, turning them over every so often, until they have a nice char and a temperature of 165F 74C
For a tasty glaze, baste the turkey legs with extra marinade during the last 10 minutes of cooking
Get them off the grill, let them rest for a while, and then serve them hot
For a great tailgating experience, pair with a glass of Mark West Pinot Noir
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