How 'bout them gams?

Mesquite-Grilled Turkey Legs with Jalapeño-Cilantro Lime Basting Sauce

In BBQ - Grilling - Smoking, Chicken, Holiday & Seasonal, Recipes by Mark MaskerLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0
How 'bout them gams?

How ’bout them gams?

If your Thanksgiving get together is on the small side, you may not want an entire turkey. Even if you do plan on going whole bird, this is really tasty, spicy way to prep the legs. Henry the VIII would love it.

Mesquite-Grilled Turkey Legs with Jalapeño-Cilantro Lime Basting Sauce
Heat Scale: Medium
Write a review
Jalapeño-Cilantro Lime Basting Sauce
  1. 1/4 cup lime juice
  2. 6 jalapeño chiles, stems and seeds removed, chopped
  3. 2 fresh tomatillos
  4. 1 ½ teaspoon sugar
  5. 2 cloves garlic, chopped
  6. 3/4 cup chopped fresh cilantro
  7. 2 tablespoons vegetable oil
  8. ½ teaspoon ground coriander
  9. 1/4 teaspoon ground white pepper
  10. 4 small turkey legs
  1. Place all the ingredients for the sauce in a blender or food processor and puree until smooth, adding some water, if necessary, to make a smooth sauce.
  2. Bring the turkey to room temperature and, gently loosen the skin without tearing, brush the sauce over the legs and under the skin, reserving any remaining sauce. Allow the turkey to sit at room temperature for an hour.
Burn Blog



The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

Latest posts by Mark Masker (see all)