Grilled BBQ Turkey with Wilted Greens
Chocolate Olive Oil Truffles by Jessie Sheehan
October 21, 2020
Thanksgiving Mac and Cheese
November 1, 2020
Grilled BBQ Turkey with Wilted Greens
This Grilled BBQ Turkey takes no time compared with cooking a whole turkey! The dark meat is juicy and delicious, and we bet you’ll love cooking on the grill this year. This recipe doubles (or triples!) easily for a larger crowd and you can even make it with chicken!
Pair Recipe with:
Parmesan Crusted Brussels Sprouts
Thanksgiving Mac and Cheese
Similar Colavita Recipes:
Cranberry Balsamic Glazed Turkey
Turkey with Pumpkin Spice Marinade
Ingredients
Directions
In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Submerge turkey in the cooled down brine. Place pot with turkey in the refrigerator and brine for 24 hours.
Remove the turkey from the brine and discard brine. Pat turkey legs dry and place them on a large baking sheet.
Season the turkey legs with onion powder, garlic powder, paprika, black pepper, cayenne pepper and cumin. Drizzle with Colavita Olive Oil
Preheat your grill to med-high heat.
Place the turkey legs on your grill.
Allow the legs to cook on the grill 4-5 minutes per side or until they get a few char marks.
Move the legs to your upper cooking rack OR continue to cook over indirect heat for 45 minutes to an hour or until the legs are done. During that time, turn the legs a few times to allow them to crisp uniformly.
NOTE: cooking time will depend on the size of the turkey legs and your grill temperature. (When juices run clear or they reach an internal temperature of 165 degrees, they're done.) The meat will continue to cook for a few minutes after you pull them off of the grill.
Pull turkey off the grill and brush with BBQ sauce. Allow to rest for 10 minutes.
Plate over wilted greens and serve.
Heat a large skillet over medium heat.
Add the greens to the skillet along with the Colavita White Balsamic Vinegar.
Season with salt and pepper and sauté for about 2 minutes until wilted. Remove from the skillet and place them on a large serving platter.
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Ingredients
Directions
In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Submerge turkey in the cooled down brine. Place pot with turkey in the refrigerator and brine for 24 hours.
Remove the turkey from the brine and discard brine. Pat turkey legs dry and place them on a large baking sheet.
Season the turkey legs with onion powder, garlic powder, paprika, black pepper, cayenne pepper and cumin. Drizzle with Colavita Olive Oil
Preheat your grill to med-high heat.
Place the turkey legs on your grill.
Allow the legs to cook on the grill 4-5 minutes per side or until they get a few char marks.
Move the legs to your upper cooking rack OR continue to cook over indirect heat for 45 minutes to an hour or until the legs are done. During that time, turn the legs a few times to allow them to crisp uniformly.
NOTE: cooking time will depend on the size of the turkey legs and your grill temperature. (When juices run clear or they reach an internal temperature of 165 degrees, they're done.) The meat will continue to cook for a few minutes after you pull them off of the grill.
Pull turkey off the grill and brush with BBQ sauce. Allow to rest for 10 minutes.
Plate over wilted greens and serve.
Heat a large skillet over medium heat.
Add the greens to the skillet along with the Colavita White Balsamic Vinegar.
Season with salt and pepper and sauté for about 2 minutes until wilted. Remove from the skillet and place them on a large serving platter.